Chicken in red wine with dumplings
“The juice of the grape is the liquid quintessence of concentrated sunbeams”
Thomas Love Peacock, Melincourt
250ml red wine 400g chopped chicken breast and thighs 2 tbsp cornflour 1 garlic clove, peeled and chopped 2 tbsp olive oil 1 onion, peeled and sliced 200g mushrooms, trimmed and sliced 400ml vegetable stock 200g plain flour, plus extra for dusting 2 eggs 100g chilled unsalted butter, grated 2 tbsp fresh thyme leaves, plus extra sprigs to garnish sea salt and black pepper
In a bowl, combine the chicken, cornflour and garlic, then season with salt and pepper. Place the olive oil in an ovenproof casserole dish on the hob and heat until sizzling. Add the chicken, turning the pieces occasionally to sear completely, for 2-3 mins. Add the onion and fry for 4-5 mins until browned, then add the mushrooms and red wine. Cook on a high heat for 3-4 mins until the wine has reduced by half. Mix in the stock and simmer for 10 mins.
Preheat the oven to 200°C/180°C fan/gas mark 6. In a large bowl, mix together the plain flour, eggs, grated butter and thyme leaves. Season with salt and pepper. Using hands dusted with flour, roll the dough into six equal-sized balls. Drop the balls into the casserole and cover with a lid. Bake for 10 mins, then remove the lid and bake for a further 10 mins. Allow to cool slightly, then serve, garnished with thyme.