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.  

Autumnal earthiness.


(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

50g butter

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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