Chicken casserole with porcini mushrooms

Chicken casserole with porcini mushrooms
Chicken casserole with porcini mushrooms Photo: Marina Oliphant

A casserole is hearty and warming and, as a bonus, tastes better the next day. Reheat gently in the oven or on the stove.


1 chicken, cut into 8 pieces

Flour for dusting

3 tbsp olive oil

Salt and pepper

8 baby onions or shallots

1 clove garlic, sliced

200g mushrooms, stemmed and cut into large pieces

10-15g dried porcini mushrooms, soaked in 1 cup of water

1 1/2 cups white wine

2 bay leaves


Lightly flour the chicken pieces. Heat a pan with 2 tbsp of olive oil and brown the pieces of chicken well all over (you may want to do this in two batches), season and set aside.

In a casserole pot large enough to fit all the chicken, heat the rest of the oil and cook the onions until golden brown, adding the garlic towards the end. Add the mushrooms and cook for a few minutes, then add chicken, soaked porcini and their liquid, the wine and bay leaves. Season. Cover with a lid and cook for 1 1/2 hours. If the sauce is too thin at the end, pour into a pot and reduce a little.

Serve with crusty bread, wet polenta or mash.