JOIN US AND RECEIVE DELICIOUS REGULAR RECIPES

JOIN US AND RECEIVE DELICIOUS REGULAR RECIPES

Chicken, Mushroom and Sage Casserole

  • Stew
  • Dinner
  • Small Portabello
  • Chicken

Prep Time: 10

Cooking Time: 60

Preheat oven to 180C.

  • Vitamin B7 Buzz
  • Potassium Packed
  • Vitamin B7 Oomph
  • Selenium Shot
  • Vitamin B5 Boost
  • Super Soup
  • Potassium Power

Ingredients.

  • 1 chicken, cut into 6, or 4 Chicken Marylands
  • Flour
  • Salt and pepper
  • 2 Tbsp Olive oil
  • 1 Tbsp butter
  • 25g bacon or pancetta, sliced
  • 1 leek, sliced thickly
  • 1 garlic bulb, sliced in half through the middle
  • 250g Small Portabello ‘Casserole’ Mushrooms, sliced thickly
  • 1 C white wine
  • 1 ½ C chicken stock
  • 2 Tbsp thyme
  • 200ml Crème Fraiche
  • 1 Tbsp Dijon mustard
  • Canola Oil
  • Small bunch sage

Method.

  1. Dust chicken with seasoned flour.
  2. Heat oil and butter in a large heavy based pan and cook chicken, turning it as it cooks, until golden (approx. 20 minutes). Remove to a large baking dish.
  3. Add bacon, leek, garlic and mushrooms and sauté, being careful to keep the garlic bulbs intact. Remove the garlic and add it to the chicken.
  4. Add wine and reduce by half. Add stock and thyme and bring to the boil. Simmer for 10-15 minutes.
  5. Add crème fraiche and mustard and stir to combine.
  6. Pour over the chicken and bake for 20-30 minutes or until chicken cooked through.
  7. Heat oil in a small fry pan and fry sage leaves for a minute or until bright and crispy. Drain on a paper towel.
  8. Serve with creamy mashed potatoes and garnish with crispy sage leaves.
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