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Chicken, mushroom and thyme casserole
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Enhance your chicken casserole with the savory richness of bacon.
Ingredients:
  • 20.00 gm butter
  • 8 chicken pieces, such as cutlets and drumsticks
  • 8 pickling onions, peeled, halved (see variation)
  • 125g bacon, rind removed, chopped
  • 1 1/2 tsp harissa (see note)
  • 40.00 ml plain flour
  • 382.50 gm chicken style liquid stock
  • 125.00 gm white wine
  • 150g Swiss brown button mushrooms
  • 6 sprigs of fresh thyme
  • Roast pumpkin, to serve
Instructions:
  • In a heavy-based flameproof casserole dish, heat oil and butter over high heat. Sear chicken in batches for 3 to 4 minutes per side until golden brown. Transfer to a plate.
  • Sauté onions, bacon, and harissa in a pan for 3 to 4 minutes until onions are golden and bacon is crisp. Set aside.
  • Stir in flour until smooth. If needed, add extra butter if the pan juice is insufficient to form a sauce. Cook and stir for 2 minutes.
  • Take the mixture off the heat and gradually pour in the stock and wine while stirring continuously until the mixture is smooth. Place it back on the heat and bring it to a boil. Lower the heat and let it simmer for 5 minutes, or until it thickens slightly.
  • Preheat oven to 200°C. Combine chicken, onions, mushrooms, and thyme in a pan. Season generously with salt and pepper. Cover and bake for 45 minutes. Uncover and continue cooking for an additional 30 minutes, or until chicken is fully cooked. Serve with pumpkin on the side.

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