Autumnal Mushroom & Chicken Casserole
Date published: Monday, May 02, 2016 Author: Joanna M. Comments: 0
A classic combination of chicken and mushrooms, laced with the unique flavour of truffle oil.
(any variety of mushroom you favour will suit this dish)
1 kg of chicken pieces. You can use drumsticks, breast, thigh or a whole chicken quartered if you like.
3 tablespoons of olive oil
200g speck, chopped into 2cm chunks
10 eshallots peeled and halved
2 tablespoons of truffle oil
3 large field mushrooms roughly chopped
200g of Swiss brown mushrooms
1 packet of mixed mushrooms
1 large garlic bulb, sliced across
1 bunch of fresh tarragon
1 litre of chicken stock
1/2 cup of cream
4 tablespoons of Madeira (optional)*
Pre heat oven to170 degrees.
In a large, heavy based, lidded pot heat oil and brown chicken pieces on both sides until golden.
In a separate pan add speck and lightly crisp. Add butter, garlic, eshallots, mushrooms, cook and toss for 5 mins. Add Madeira, stock, cream then tarragon.
Now, pour the mushroom, eshallot, & sauce mixture into the pot with the chicken. Add the truffle oil, place lid on top and put into oven for 1 hr.
Serve with crunchy bread.
* Madeira is a fortified portugese wine and can be submitted with a dry port, sherry or marsala wine.
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