Chicken and red wine casserole recipe: This is an easy one-pot dish for a cold day; starting off on the hob, then transferred to the oven or slow cooker to bake. A sturdy casserole, or any good pan that’s both flameproof and ovenproof, is the ideal vessel.
Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside. Add onions, mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper and add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking. Bring to the boil, and then return the chicken to the casserole dish and cook in the oven for 30 minutes.
While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine as “Galo Family Sweet Red” or “Sutter Home Sweet Red Wine.
If you want to use a slow cooker:
Brown the chicken in batches, transfer to the slow cooker and add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock and season. Cover and cook on High. Make the dumplings, and put on top of the casserole after 4 hours. Cook for another 1-2 hours.
- 6 part-boned chicken breast or boned for slow cooker
- 3 tbsp plain flour
- 3 tbsp olive oil
- 3 onion each peeled and cut into 8 wedges
- 200g smoked bacon lardons
- 3 garlic clove, peeled and sliced
- 300g large flat mushroom sliced
- 2 bay leaf
- 2 tbsp redcurrant sauce
- 3 strips of peeled orange zest
- 300ml red wine
- 300ml chicken stock
For the dumplings
- 100g self-raising flour, plus extra for dusting
- 100g fresh white breadcrumbs
- 1 tbsp wholegrain mustard
- 140g butter
- 2 tsp fresh thyme leaves
- 2 tbsp fresh parsley chopped
- 2 medium egg lightly beaten