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Member recipe

Chicken and mushroom casserole

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Serves 4

A delicious casserole with chicken, bacon and mushrooms in a creamy sauce

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  • 1 small chicken, jointed into 6
  • 4 tablespoons of flour, seasoned
  • Olive oil
  • 200g smoked bacon, diced
  • 12 shallots, peeled
  • 250ml white wine
  • 2 tablespoons of Dijon mustard
  • 500ml chicken stock
  • 2 handfuls of button mushrooms
  • 100ml double cream
  • 1 bunch tarragon, chopped


    1. Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
    2. Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
    3. Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
    4. Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

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