Directions
- 1Place the chicken in a bowl with 6 tablespoons of flour and half a teaspoon each of salt and pepper.
- 2Toss together to coat the chicken.
- 3Heat some oil over a medium-high heat and add the coated chicken.
- 4Cook the chicken until it's just sealed and golden brown on the outside.
- 5Remove the chicken from the pan.
- 6Melt some butter in the same pan over a medium heat.
- 7Add onions, garlic, thyme, and celery salt.
- 8Cook for about 5 minutes until the onion starts to soften.
- 9Slice up some chestnut mushrooms whilst the onions are cooking.
- 10Add about 2 tablespoons of flour to the onions to help thicken the sauce.
- 11Start adding the stock in a little bit at a time and stir it in after each addition.
- 12Add the milk and continue to stir until the sauce thickens.
- 13Add a good squeeze of lemon juice.
- 14Add the sliced mushrooms, the chicken, and a good pinch of salt and pepper.
- 15Place a lid on the pan and leave it to simmer for about 20 minutes.
- 16After 20 minutes, take the lid off, add the cream, and give everything a stir.
- 17Serve the creamy chicken and mushroom casserole.
Ingredients
- chicken
- 6 tablespoons flour
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- oil
- butter
- onions
- garlic
- thyme
- celery salt
- 2 tablespoons flour
- stock
- milk
- lemon juice
- chestnut mushrooms
- salt
- pepper
- cream
Equipment
bowlpantongsknifechopping boardspatulameasuring juglid
Tips
- If you prefer, you can cook the casserole in an oven-proof pan in the oven for about 30 minutes at 175°C.
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