Date: October 2018
A twist on the classic using white wine instead of red. With Autumn on the way it is time to think about casseroles and comfort food, which I love especially with buttery mashed potato.
6 chicken breasts on the bone,
or a mixture of 6 chicken thighs and 3 breasts
2tbsp plain flour, seasoned
25g unsalted butter
2tbsp olive oil
225g smoked streaky bacon, finely diced
18 small shallots, peeled
2 garlic cloves, finely chopped
225g small chestnut mushrooms
300ml fresh chicken stock
4 large sprigs thyme
2 bay leaves
2-3tbsp creme fraiche
Cornflour to thicken, if needed
1-2tbsp finely chopped fresh parsley
Preheat the oven to 180C, gas 4. Lightly dust the chicken with seasoned flour, shaking off any excess. Heat the oil and butter in a large frying pan and when it’s really hot, fry the chicken pieces in 2-3 batches, ensuring they are browned on both sides. Place the chicken in the casserole dish.
Brown the bacon in the same pan, then add to the casserole. Brown the shallots in the remaining oil, add the garlic, then tip into the casserole. Brown the chestnut mushrooms, but keep aside as these will be added to the casserole later.
Pour off any oil that remains in the frying pan, return to the heat and add the Chardonnay and chicken stock. Bring to the boil, scraping up any bits from the bottom, then add to the chicken. Add the thyme and bay leaves to the casserole, put a lid on, place in the oven and cook for 45 minutes. Add the chestnut mushrooms and return to the oven for a further 15 minutes. At the end of this time, take the casserole out of the oven and transfer the chicken, shallots, bacon and mushrooms to a warmed serving dish. Discard the thyme and bay leaves.
Place the casserole over a direct heat and whisk in the creme fraiche, season with salt and freshly ground black pepper. Check the consistency and if it is too runny, mix 1 tbsp cornflour with a little cold water and whisk into the sauce, bring to the boil whisking until it thickens. Pour the sauce over the chicken and sprinkle with the chopped parsley. Serve with creamy mashed potatoes and vegetables of your choice.