Chicken and mushroom casserole
Chicken and mushroom casserole
Course: Recipes, Main, KidsINGREDIENTS
8 chicken thighs
Salt and pepper
2 tblsp butter
100g bacon diced
1 onion finely chopped
2 leeks finely chopped
1 stalk celery finely chopped
2 cloves garlic – crushed
250g button mushrooms halved
500ml chicken broth
1 bay leaf
2 teaspoons chopped thyme
250ml cream
Juice and zest of 1 lemon
90g baby spinach
Directions
- Season the thighs with salt and pepper.Â
- Melt the butter in medium size casserole dish. Brown chicken pieces in butter until golden.
Set aside. - In the same pan fry the bacon until crispy, add the onion, leeks, celery, garlic and mushrooms and fry until soft.Â
- Return chicken to pan and add broth, bag leaf and thyme. The stock / broth should cover the chicken – if not add a little water.
Reduce heat to a simmer and simmer with lid off for 40 minutes. Stir from time to time. - Add cream and simmer for 10 more mins then stir in the lemon juice and zest and spinach. Â
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