Chicken & red wine casserole with herby dumplings

Ingredients

For 6 servings

• 6 item 6 part-boned chicken breasts or boned for slow cooker (see below)
• 3 tablespoon 3 tbsp plain flour
• 3 tablespoon 3 tbsp olive oil
• 3 item 3 onions , each peeled and cut into 8 wedges
• 1 item 200g smoked bacon lardons
• 3 item 3 garlic cloves , peeled and sliced
• 1 item 300g large flat mushrooms , sliced
• 2 item 2 bay leaves
• 2 tablespoon 2 tbsp redcurrant sauce
• 3 item 3 strips of peeled orange zest
• 1 item 300ml red wine
• 1 item 300ml chicken stock
• 1 item 100g self-raising flour , plus extra for dusting
• 1 item 100g fresh white breadcrumbs
• 1 tablespoon 1 tbsp wholegrain mustard
• 1 item 140g butter , cubed
• 2 teaspoon 2 tsp fresh thyme leaves, plus extra to serve
• 2 tablespoon 2 tbsp fresh parsley , chopped
• 2 item 2 medium eggs , lightly beaten

Equipment

Baking dish

How to make it

1. 1

   Heat the oven to 375°F and lightly grease a baking dish.

2. 2

   Prepare and combine part-boned chicken breasts or boned for slow cooker, flour, olive oil, onions, smoked bacon lardons, arlic cloves, flat mushrooms, bay leaves, redcurrant sauce, strips of orange zest, red wine, chicken stock, self-raising flour, white breadcrumbs, wholegrain mustard, butter, thyme leaves, parsley, and eggs, keeping any topping ingredients separate.

3. 3

   Spread the mixture in the dish, add the topping, and cover if the surface begins browning before the center is hot.

4. 4

   Bake until bubbling and cooked through; rest for 10 minutes before serving.

5. 5

   Cook poultry until the thickest portion reaches 165°F.