Chicken, Mushroom and Sage Casserole

Chicken, Mushroom and Sage Casserole

◷ Prep Time 10 min

⌕ Cook Time 60 min

◷ Total Time 70 min

♟ Serves 6 people

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. 1

   Dust chicken with seasoned flour.

2. 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. 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. 4

   Add wine and reduce by half. Add stock and thyme and bring to the boil. Simmer for 10-15 minutes.

5. 5

   Add crème fraiche and mustard and stir to combine.

6. 6

   Pour over the chicken and bake for 20-30 minutes or until chicken cooked through.

7. 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. 8

   Serve with creamy mashed potatoes and garnish with crispy sage leaves.

MADE WITH