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Creamy chicken casserole

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Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrowSupplied

This is real winter comfort food: flavoursome and filling. Use your favourite full-flavoured beer to personalise this dish and buy the best chicken possible.

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Ingredients

  • 1kg skinless chicken thigh fillets, halved

  • 75g (½ cup) plain flour, seasoned, for dusting

  • 80ml (⅓ cup) vegetable oil

  • 200g Swiss brown mushrooms, cleaned and sliced

  • 1 brown onion, finely diced

  • 2 carrots, sliced

  • 1 tbsp gin

  • 125ml (½ cup) beer (such as a pale ale)

  • 350ml chicken stock

  • 1 tbsp thyme leaves

  • 2 fresh bay leaves

  • 65g (¼ cup) creme fraiche or sour light cream

  • 1 tbsp verjuice or riesling

  • 1½ tsp wholegrain mustard

  • 1 tbsp chopped tarragon

  • boiled potatoes, to serve

Method

  1. Step 1

    Dust the chicken with seasoned flour to lightly coat. Heat 1 tablespoon of the oil in a flameproof casserole over medium heat and cook half the chicken pieces, turning once, for 5-8 minutes or until golden. Set aside. Repeat with the remaining chicken.

  2. Step 2

    Heat another tablespoon of the oil and cook the mushrooms for 4 minutes or until golden. Set aside with the chicken. Heat the remaining oil and cook the onion and carrots for 5 minutes or until the onion is soft and translucent. Add the gin and flambé.

  3. Step 3

    Add the beer, stock, thyme and bay leaves to the pan, along with the chicken and mushrooms, and bring to a simmer. Partially cover and cook over low heat for 30 minutes or until the chicken is cooked through.

  4. Step 4

    Stir through the creme fraiche, verjuice and mustard. Taste and adjust the seasoning, if necessary. Stir through the tarragon. Serve with boiled potatoes.

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