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Red wine chicken casserole with herby dumplings

A hearty red wine casserole with herby dumplings made in a slow cooker.
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red wine chicken casserole with herb dumplings
Prep Time:10 minutes
Cook Time:2 hours 45 minutes

Ingredients

  • Casserole
  • 8 pieces of chicken thighs and legs, with skin on
  • 2 T olive oil
  • 125 g streaky bacon chopped
  • 10 – 12 small pickling onions peeled
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 celery stalk finely chopped
  • I large carrot sliced
  • 2 tablespoons plain flour
  • 1 1/2 cups dry red wine
  • 1 cup chicken stock
  • 2 bay leaves
  • 1 t dried thyme leaves
  • 250 g button mushrooms bigger ones cut in half
  • 2 t oregano
  • Salt & ground black pepper to taste
  • A few sprigs of fresh thyme
  • Herby dumplings
  • 2 cups cake flour
  • 2 t baking powder
  • 1 t salt
  • 1 T finely chopped fresh herbs parsley, thyme, chives etc
  • 3 T butter melted
  • ¾ cup milk

Instructions

  • Heat the Breville Multi Chef to SEAR (it takes 3 minutes).
  • At the same time heat the olive oil in a large non stick frying pan, and brown the chicken pieces for about 3 minutes a side and until they take on colour.
  • While the chicken is browning, fry the bacon pieces in the cooking bowl for about 3 minutes until they start to go crispy. Add the small onions, chopped onions and sauté for a further 5 minutes until soft. Add the carrots, garlic and celery and fry for another minute or two.
  • Stir through the flour to coat all the vegetables and then add the wine, stock, herbs, thyme stalks, and bay leaves, and bring this to the boil. At boiling point, turn the Multi Chef off and re start it setting it to SLOW COOK HIGH. Add the chicken pieces. Cook with the lid on for 40 minutes.
  • Add the mushrooms, and then carry on cooking for about 2 – 2.5 hours.
  • Shortly before this time, mix up the dumpling batter.
  • Combine all the dry ingredients, herbs and mix. Add the milk and lightly stir to combine. Add the melted butter and lightly mix (do not over work this). Roll the dumplings into 12 – 14 small balls.
  • When the casserole is ready, drop the dumplings evenly across the surface of allowing them to submerge about half way into the liquid. Adjust the temperature control again by turning it off and re starting it on SEAR. This will boosts the amount of steam in the bowl and helps the dumplings puff up and cook. Allow to steam for 15 minutes before turning the temperature back down to SLOW COOK HIGH.
  • Continue cooking the casserole and dumplings for a further 5 – 10 minutes.

Notes

Any leftovers can be stored in the fridge and reheated in the microwave or on the stovetop.
Servings: 4