Creamy Casserole with Chicken and Mushroom

Ingredients

1.2 kg chicken thigh fillets, cut into thirds
1/4 cup plain flour, seasoned with salt & pepper
4-5 tbsp olive oil
300g brown mushrooms, quartered
1 large onion, finely sliced
4 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
3 tbsp butter
3 tbsp flour
500ml chicken stock
175ml thickened cream
Zest of 1 lemon and juice of half a lemon
Salt and pepper to taste

Method

1. Preheat oven to 160C

2. In a large bowl, toss the chicken thigh pieces in the seasoned flour until coated.

3. Place a large frypan over medium-high heat and heat 2 tablespoons of the oil.

4. Brown the chicken on both sides (this will need to be done in batches, add more oil as needed). Place into a baking dish.

5. Add the mushrooms with a little oil to the frypan and sauté for a few minutes then layer them over the top of the chicken.

6. Place the onions in the pan and sauté them for a couple of minutes.

7. Add the garlic and thyme leaves and sauté for a further minute.

8. Scatter the onion mix over the chicken and mushrooms.

Now it’s time to make the creamy sauce:

1. Make sure you have your liquids measured out and ready to go as you’ll need to work quickly and whisk constantly to avoid lumps.

2. You can make this in the same frypan you used to prepare all the other ingredients.

3. Melt the butter in the pan and whisk in the flour until smooth, then slowly drizzle in the stock, whisking constantly until thickened.

4. Stir in the cream, lemon zest and juice, and season to taste.

5. Pour the sauce all over the chicken and mushroom, then cover (with lid or foil) and bake for 40 minutes.

Perfect served with steamed greens and mashed or boiled baby potatoes.

Serves 5-6 with sides