Oven Baked Chicken and Mushroom Casserole2014-09-11
- Servings : 2
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
- olive oil
- 1-2 cloves garlic,peeled and roughly chopped
- 2 leeks,finely chopped
- 6 spring onions,finely chopped
- 3/4 pound (300 g) chicken pieces
- 1/2 pound (240 g) mushrooms
- 10 oz (300 ml0 dry white wine
- 2 cups (500 ml) chicken stock
- 1 teaspoon cornflour
- 1 teaspoon paprika
- 3 oz (90 g) French beans
- 1 teaspoon dried tarragon
Heat olive oil in a sate pan over medium-high heat. Add garlic,leek and sprig onion and cook for 2-3 minutes.
Add chicken pieces and mushrooms and cook for a further 5 minutes.
In a casserole dish (make sure it fits in your turbo oven),combine chicken mixture,dry white wine and chicken stock. Stir well and set aside.
In a small mixing bowl,combine cornflour and 1/3 oz (10 ml) water. Stir well to form a smooth paste and add to chicken pot.
Add all remaining ingredients.
Place on the low rack of halogen oven and cook at 375F (190 C) for 35-40 minutes.
Serve chicken and mushroom casserole with new potatoes and green beans.
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