08 September 2014,09:47 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Casserole Preheat the oven to 325°F (170°C/gas 3), Season the chicken with salt and pepper and dust with 2 tablespoons of the flour.
  • Heat the oil in a large Dutch oven and brown the chicken all over on high heat, 10 minutes. Set the chicken aside.
  • Add the onions and pancetta and saute over medium heat until browned, about 5 minutes. Add the garlic and remaining tablespoon of flour and cook for 1 minute, stirring to prevent sticking.
  • Add the mushrooms, bay leaves, orange zest, wine, and chicken stock and season with salt and pepper.
  • Return the chicken to the pan, making sure it is well covered with the liquid, and bring to a boil. Cover and bake in the oven for 1 hour.
  • Dumplings Put the flour, baking powder, bread crumbs, mustard, and butter in a food processor and blend until crumbly.
  • Add the thyme, parsley, eggs, salt, and pepper. Blend again to form a fairly moist dough. Using floured hands, roll the dough into 6 large, even- size balls.
  • Remove the casserole from the oven after 1 hour and sit the dumplings on top. Cover again and bake for 45 more minutes, until the chicken is very tender and the dumplings have puffed up. Serve hot.



  • 8 large chicken pieces
  • Salt and freshly ground black pepper
  • 5 tablespoons all-purpose (plain) flour
  • 5 tablespoons sesame oil
  • 5 onions, peeled and cut into wedges
  • 500 grams pancetta or bacon pieces
  • 5 cloves garlic, thinly sliced
  • 500grams large flat mushrooms, sliced
  • 4 bay leaves
  • 8 strips peeled unwaxed orange zest
  • 300 ml red wine
  • 400 ml chicken stock


  • 200grams all-purpose (plain)
  • 2 teaspoon baking powder
  • 200 grams fresh white bread crumbs
  • 2 tablespoon Dijon mustard
  • 200grams butter, cubed
  • 4 teaspoons fresh thyme leaves
  • 4 tablespoons fresh parsley, chopped
  • 4 large eggs, lightly beaten
  • Salt and freshly ground black pepper

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