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Chicken casserole with roast garlic mash recipe

184 ratings

A classic chicken casserole recipe is a favourite in many British households, made with shallots, mushrooms, wine and herbs this simple recipe is best served with a heap of creamy mash and optional steamed veg on the side. See method

Serves 4
20 mins to prepare and 1 hr 45 mins to cook
385 calories / serving
Freezable
Healthy

Ingredients

1 bulb of garlic
olive oil
8 shallots, peeled and sliced
120g button mushrooms, halved
8 skinless chicken thighs and drumsticks
⅓ bottle red wine
3 sprigs of thyme
1 chicken stock cube, made up to 400ml
dash of Worcestershire sauce
1 tbsp cornflour
400g potatoes, peeled and cubed
50ml semi-skimmed milk

Each serving contains

Energy
1620kj
385kcal 19%
Fat
2g 3%
Saturates
2g 12%
Sugars
3g 4%
Salt
1.3g 12%

of the reference intake
Carbohydrate 24.8g Protein 36.2g Fibre 3.8g

Method

Preheat the oven to 200°C/180°C fan/ Gas 6. Slice the top off the garlic bulb, place onto a baking tray and drizzle with oil, then roast for 20 minutes.
Heat a splash of oil in a large saucepan and fry the shallots. After 5 minutes, add the mushrooms and cook for another 3-5 minutes until golden.
Meanwhile, heat a drizzle of oil in a large frying pan. Season the chicken and brown on all sides. Add the chicken to the saucepan with the shallots and mushrooms. Pour in the wine and cook for 5 minutes, before adding the thyme and stock. Bring to the boil then simmer for 45 minutes to an hour until the chicken is cooked through with no pink showing.
Add the Worcestershire sauce and then mix the cornflour with a little water and whisk into the casserole and cook for another 5 minutes.
To make the mash, boil the potatoes for 20 minutes then drain. Take the garlic and squeeze the cooked insides into the potatoes then mash with a glug of olive oil and the milk. Season to taste. Serve with the casserole.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.