Chicken, mushroom and thyme casserole

Chicken, mushroom and thyme casserole


A little bacon goes a long way to adding richness and depth to the flavours in this chicken casserole.

The ingredient of Chicken, mushroom and thyme casserole

  1. 1 tablespoon olive oil
  2. 1 tablespoon butter
  3. 8 chicken pieces, such as cutlets and drumsticks
  4. 8 pickling onions, peeled, halved (see variation)
  5. 125g bacon, rind removed, chopped
  6. 1 1/2 teaspoons harissa (see note)
  7. 2 tablespoons plain flour
  8. 1 1/2 cups Massel chicken style liquid stock
  9. 1/2 cup white wine
  10. 150g Swiss brown button mushrooms
  11. 6 sprigs of fresh thyme
  12. Roast pumpkin, to serve

The instruction how to make Chicken, mushroom and thyme casserole

  1. Heat oil and butter in a heavy-based flameproof casserole dish over high heat. Cook chicken, in batches, for 3 to 4 minutes on each side or until golden. Remove to a plate.
  2. Add onions, bacon and harissa to pan. Cook for 3 to 4 minutes, stirring occasionally, until onion is golden and bacon is crisp. Remove and set aside.
  3. Add flour to pan and stir until smooth. If there is not enough pan juice to form a sauce, add a little more butter. Cook, stirring, for 2 minutes.
  4. Remove from heat and slowly add stock and wine, stirring constantly, until smooth. Return to heat and bring to the boil. Reduce heat and simmer for 5 minutes or until slightly thickened.
  5. Preheat oven to 200u00b0C. Add chicken, onion mixture, mushrooms and thyme to pan. Season with salt and pepper. Cover. Transfer to oven for 45 minutes. Remove lid and cook for a further 30 minutes or until chicken is cooked through. Serve with pumpkin.

Nutritions of Chicken, mushroom and thyme casserole

fatContent: 524.366 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 37 grams protein

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