Chicken casserole
A true winter warmer recipe - a beautiful chicken casserole with mushrooms, thyme and sage. Simple, delicious and guaranteed to hit the spot.
Ingredients
- 6-8 free range chicken thighs deboned, we love Waitoa
- 2 tbsp plain flour seasoned with salt and pepper
- 2 tbsp Olivado Extra Virgin Olive oil
- 1 tbsp butter
- 250 g bacon sliced
- 1 leek sliced thickly
- 1 garlic bulb sliced in half through the middle
- 250 g portobello mushrooms sliced thickly
- 1 cup white wine
- 1 ½ cup chicken stock
- 2 tbsp fresh thyme we love Superb Herb
- 200 g crème fraiche
- 1 tbsp Dijon mustard
- canola oil
- small bunch sage
Instructions
- Preheat oven to 180° degrees Celcius.
- Lightly coat chicken with seasoned flour.
- Heat oil and butter in a large, oven-proof, heavy based pan and cook chicken, turning it as it cooks, until golden (approx. 20 minutes). Set aside.
- Add bacon, leek, garlic and mushrooms and sauté, being careful to keep the garlic bulbs intact. Remove the garlic and set aside with the chicken.
- Add wine and reduce by half. Add stock and thyme and bring to the boil. Simmer for 10-15 minutes then remove from the heat.
- Add crème fraiche and mustard and stir to combine. Nestle chicken and garlic back into to the pan.
- Spoon the sauce over the chicken and bake for 20-30 minutes or until the chicken cooked through.
- Heat oil in a small fry pan and fry sage leaves for a minute or until bright and crispy. Drain on a paper towel.
- Serve with creamy mashed potatoes and garnish with crispy sage leaves.
Tried this recipe?Let us know how it was!
