A dish which is rich in flavours, really impressive for a hearty winter dinner party
This recipe requires a bit more effort, however, is packed full of rich and hearty flavours. The chicken and dumplings absorb the red wine and chicken stock sauce as it slowly cooks away. The dumplings are herby and soft, adding an extra impressive element to the dish.
I served mine up with some roasted squash and a homemade bread roll. But could also be enjoyed with some potatoes and other vegetables.
You may also want to boil off the wine before using (boil in a saucepan until you can no longer smell the alcohol) if you do not want a boozy dish!
Ingredients
Serves 6
6 chicken breasts, halved
300g mushrooms, sliced
300ml red wine
250ml chicken stock
2 white onions, diced
4 garlic cloves, crushed
2 tbsp red current jelly
200g smoked bacon lardons
3 tbsp plain flour
For the dumplings:
2 tbsp parsley
1 tbsp thyme
100g breadcrumbs
100g self-raising flour
1 1/2 tbsp wholegrain mustard
140g butter
2 medium eggs lightly beaten
Directions
Heat a pan with a little oil, coat the chicken in the flour and fry off the chicken until slightly browned, put to the side
Fry off the bacon lardons and set aside
Add the wine, chicken stock, onions, garlic, red current jelly, bacon lardons and mushrooms in the slow cooker. Mix together
Add in the chicken and cook for 4 hours on low
After about 3 1/2 hours make the dumplings. Add the breadcrumbs, flour, butter and mustard in a food processor and blitz.
Add the parsley, thyme, eggs and some seasoning and blitz again
Using floured hands, roll the mixture into 6 balls
After 4 hours add the dumplings and cook on high for about 1 hour, until the dumplings have puffed up
(optional) Heat the oven to 200 °C and put in the oven (most slow cooker pots are oven safe but check this before doing so) for about 15 mins to crisp up the dumplings
Serve and scatter over some thyme leaves
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