Chicken and mushroom casserole recipe

  • Serves 6
  • 25 mins to prepare and 1 hr 30 mins to cook
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Customer recipe by Kelly
Added 48 months ago

I love this dish, a real winter warmer. I have created this recipe as it is full of french flavour but not too much garlic. I am currently breastfeeding but anything with too much garlic transfers to my milk and makes my baby poorly so this is my way of cutting down garlic but keeping lots of flavour

Preheat oven to 170C Gently melt butter and add chopped onion and celery. Fry over a low heat for 5 mins so as not to burn the butter

Add bacon lardons and continue to cook slowly so the natural oils come out, appx a further 5 mins

Add garlic and cook for a further 1 minute

Remove onion, celery, lardons and garlic from pan. Turn up heat on pan

Add chicken thighs, 3 at a time so as not to overcrowd pan and lower oil temperature. Cook until golden on each side.

Roll golden chicken thighs in seasoned flour. The flour should stick to the fatty skin

Add onion and bacon mix to pan, then with the heat up high, add the wine. It should sizzle and boil almost immediately.

Turn down heat to a simmer, return chicken to the pan. Add tarragon and salt/pepper.

Add the stock and bring back to the boil. Once boiling, cover with a lid and transfer to the oven for 1.5 hours

Serve with green beans, dauphinoise potatoes and crusty bread, and a glass of sancerre

Dried tarragon is strong in flavour so you may wish to add more or less depending on your taste. I would suggest checking the casserole half way through cooking time, taste then and decide on seasoning. Add more water if needed

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 6 Chicken thighs (bone in, skin on)
  • 240g finest forestiere mushrooms
  • 180g finest oak smoked bacon lardons
  • 1 onion, finely chopped
  • 1 stick of celery, finely chopped
  • 250ml finest sancerre or other fruity french white wine
  • 300g finest roast chicken stock
  • 50g butter
  • 2 cloves garlic
  • 1 tsp dried tarragon
  • 2 tbsp Finest plain flour
  • pinch salt and pepper to taste
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