Chicken and mushroom casserole

Wednesday, 28 September 2016 - 14:29 | Views - 637

Ingredients

8 tbsp olive oil

flour, for dusting

400g /14oz chicken thighs, skinned and boned

150g /5½oz small onions, peeled

1 carrot, very finely chopped

1 celery stalk, very finely chopped

300g/10½oz button mushrooms, halved

200ml/7fl oz dry white wine

500ml/18fl oz chicken stock

freshly grated nutmeg, to taste

3 free range egg yolks, beaten with 4 tsp of milk

1 tbsp finely chopped fresh parsley

Preparation time less than 30 mins Cooking time 10 to 30 mins

Method

1. Heat six tablespoons of the olive oil in a frying pan over a medium heat.

2. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil.

Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.

3. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.

4. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.

5. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.

6. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through

7. Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley.

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