Chicken and Mushroom Casserole recipe
ingredients
1 roasting chicken, cut into 6 pieces
salt and freshly ground black pepper
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp vegetable oil
4 tbsp finely chopped onion
1 tbsp plain flour (All purpose)
3/4 pt (450 ml) chicken stock
3 cup (225 g) mushrooms, sliced
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
chopped fresh parsley
salt and freshly ground black pepper
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp vegetable oil
4 tbsp finely chopped onion
1 tbsp plain flour (All purpose)
3/4 pt (450 ml) chicken stock
3 cup (225 g) mushrooms, sliced
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
chopped fresh parsley
accompaniments
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method
1. Preheat the oven to 350°F (180°C) Gas Mk 4.
2. Skin the chicken pieces and pat dry.
3. Season well with salt and freshly ground black pepper.
4. Melt the butter and oil in a frying pan and saute the chicken pieces until well browned, then transfer to a casserole dish.
5. Fry the onions gently until soft and golden, then stir in the flour, mix well and pour in the chicken stock.
6. Bring to the boil, stirring well, and simmer for 2-3 minutes.
7. Pour the sauce over the chicken, cover the dish and cook in the centre of the oven for about 20 minutes.
8. Scatter the sliced mushrooms over the chicken pieces, basting well with the gravy.
9. Cook, covered, for a further 15 minutes until the chicken and mushrooms are tender.
10. Remove the chicken and place in a warmed serving dish.
11. Skim any fat off the top of the gravy and stir in the cream.
12. Simmer for a minute on top of the stove and then pour over the chicken. Sprinkle with parsley.
2. Skin the chicken pieces and pat dry.
3. Season well with salt and freshly ground black pepper.
4. Melt the butter and oil in a frying pan and saute the chicken pieces until well browned, then transfer to a casserole dish.
5. Fry the onions gently until soft and golden, then stir in the flour, mix well and pour in the chicken stock.
6. Bring to the boil, stirring well, and simmer for 2-3 minutes.
7. Pour the sauce over the chicken, cover the dish and cook in the centre of the oven for about 20 minutes.
8. Scatter the sliced mushrooms over the chicken pieces, basting well with the gravy.
9. Cook, covered, for a further 15 minutes until the chicken and mushrooms are tender.
10. Remove the chicken and place in a warmed serving dish.
11. Skim any fat off the top of the gravy and stir in the cream.
12. Simmer for a minute on top of the stove and then pour over the chicken. Sprinkle with parsley.
serving amount
serves 6
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