A Forager’s Chicken Casserole
A delightful herby, chicken casserole fit for an industrious forager: mushrooms, fresh herbs, warming cognac, white wine, crispy caremalized chicken. A perfect treat to behold.
Autumn/Winter, Casserole, Chicken & Poultry, Family Classics, One-pot Recipes, Recipe, Simple Supper, Speedy Dinner Parties
Cook: 40-45 mins
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 4
- 4 Skin on, Bone-in Chicken Breasts or Supremes
- 6 Shallots, finely sliced into rings
- 3 Garlic Cloves, finely chopped
- Leaves of 3 Fresh Thyme Sprigs
- 2 Bay Leaves
- 250 g Chestnut Mushrooms, washed and thinly sliced.
- 100 ml Cognac
- 175 ml White Wine
- 175 ml Chicken Stock (good cube is fine)
- A large handful of fresh Tarragon Leaves
- 1 tablespoon Olive Oil
- A thumb sized piece of butter
- Salt and Pepper to taste
Method
one. Heat the butter and olive oil In a shallow casserole dish, for which you have a lid. Add the chicken pieces skin side down and fry to brown for c.5-10 minutes before flipping and frying for a further 5-10minutes flesh side down.
two. Remove the chicken pieces, using tongs or a slotted spoon, turn down the heat and add the shallots, garlic, mushrooms, bay and thyme. Fry gently for 5-10 minutes until softened.
three. Warm the cognac in a ladle over the stove. When warm, set light to it with a match, or over the stove. When the flames have died down, pour over the onions and mushrooms (away from a live flame or gas), allow to bubble and scrape the pan to deglaze. Next add the wine, and stock and bring to the boil. Return the succulent, tender chicken breasts to the casserole. Coat with the juices, turn down the heat to a simmer and put he lid on the dish. Cook for 25-35 minutes until the chicken is cooked through. Throw over the fresh tarragon for the final 2 minutes and serve over rice, with all the gorgeous and rewarding juices.
Serving Suggestion. White or Brown Rice and some steamed Asparagus
Possible Amendment.