My Chicken and Mushroom Casserole

Hasta Luego 154

"Chicken and Mushrooms in a rich creamy sauce.!!!! What more could you ask for on a chilly evening??? Served with Basmati Rice and a glass or 3 of a chilled dry white wine is a form of comfort heaven"
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Heat six tablespoons of the olive oil in a frying pan over a medium heat;
  2. Sprinkle some flour onto a plate, coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil;
  3. Fry the chicken thighs for 4 to 5 minutes on each side, or until golden-brown on each side;
  4. Remove the chicken thighs from the pan and set aside to drain on kitchen paper;
  5. Discard Oil;
  6. Add other 2tbsp oil to the pan, add the pancetta and cook gently for 3 minutes until golden but not crispy;
  7. Add the onion, leek, red pepper and garlic and cook for a further 1 minute;
  8. Add the mushrooms, carrot, celery and tomatoes and continue cooking for a further 5 minutes or so until all slightly softened;
  9. Sprinkle 1tbsp flour over the mixture and stir continuously for a minute to mix well;
  10. Add the wine and stock, bring to the boil, reduce heat and gently simmer for a further 5 minutes to slightly reduce;
  11. Return the chicken to the pan, sprinkle over with the mixed herbs and season to taste with salt and pepper;
  12. Heat until simmering, then simmer on a gentle heat for some 20 to 30 minutes or so, or until the chicken is cooked through and tender;
  13. Stir in the crème fraiche, sprinkle over the remaining parsley and serve with Basmati Rice
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