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.

Ingredients:

(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)*

Method:

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.

 
 
 

Comments

No comments posted so far.

Comments are not allowed for this post

Recent Posts


Blackboard categories

Subscribe to our RSS feed to stay updated with our latest blog news.