Creamy and hearty, this organic chicken and mushroom casserole will see you through anything.
Make a jumbo batch and portion your leftovers up into single serves, as it freezes super well and is so handy when you need to grab something for work.
Serve with rice, crusty bread, mashed potato and a green vegetable, or under a layer of flaky pastry as a delicious pie filling.
Chicken and Mushroom Casserole
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In a large, heavy-based saucepan, saute the onion and garlic over medium heat in a little butter until onion is translucent.
Add the mushrooms and more butter or olive oil if needed and saute until they are browned.
Add the chicken pieces and stir a few minutes just to brown the outside.
Add the wine and let it evaporate, stirring all the while to collect all the browning on the bottom of the pan.
Add the thyme, stock, salt and pepper and bring to a boil.
Turn the heat to low and add the cream, worcestershire sauce and tomato ketchup. Allow to bubble on a low heat for about 15-20 minutes until sauce darkens and flavours develop.
Add the parsley and stir through. If it is not saucy enough for you, add a little milk or stock to get the right consistency. Check too for flavour balance here.
Serve with your favourite side with a handful of herbs and some cracked black pepper over.