Chicken & Red Wine Casserole with Herby Dumplings Recipe

Preheat the oven to 350°F (175°C).

Season the chicken thighs and drumsticks with salt and pepper. Heat olive oil in a large oven-safe pot over medium-high heat and brown the chicken pieces on all sides. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion, carrots, and garlic. Sauté until the onions are translucent and the vegetables are slightly softened.

Stir in the tomato paste and cook for a minute. Pour in the red wine and chicken broth. Add the thyme leaves and season with salt and pepper.

Return the chicken pieces back to the pot. Cover the pot with a lid and transfer it to the preheated oven. Cook for 1 hour.

Meanwhile, prepare the herby dumplings. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Stir in the chopped parsley and chives. Gradually add the milk, stirring just until the mixture comes together.

After the chicken has cooked for 1 hour, remove the pot from the oven. Drop spoonfuls of the dumpling mixture onto the surface of the casserole.

Return the pot to the oven, uncovered, and cook for an additional 25-30 minutes, or until the dumplings are golden brown and cooked through.

Serve the chicken and red wine casserole with herby dumplings hot, garnished with extra fresh herbs if desired.