creamy-chicken-casserole

Creamy Chicken and Mushroom Casserole with Bacon and Spinach

DifficultyIntermediate

This is another time-consuming dish, but it’s the type you can play around with – and it ends up being wonderful comfort food for the whole family. Feel free to add any veggies you think your kids may enjoy.

[cooked-sharing]

creamy-chicken-casserole
Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 8 chicken thighs, on the bone
 salt and pepper
 2 tbsp butter for frying
 100 g bacon, diced
 1 onion, finely chopped
 2 leeks, finely chopped
 1 stalk celery, finely chopped
 2 cloves garlic, crushed
 250 g button mushrooms, halved
 2 cups chicken stock
 1 bay leaf
 2 tsp chopped fresh thyme
 250 ml cream
 the juice and zest of 1 lemon
 3 cups baby spinach
1

Season the chicken thighs well with salt and pepper.

2

Melt the butter in a medium-sized casserole dish, and brown the chicken pieces in the butter, a few at a time, until they are golden on both sides. Remove from the casserole dish and set aside.

3

Add the bacon, and fry until crispy.

4

Add the onion, leeks, celery, garlic and mushrooms, and fry until soft.

5

Return the chicken to the casserole pot and add the chicken stock, bay leaf and thyme. There should be enough stock to just cover the chicken. If using a wider casserole dish, you may need to add some more stock.

6

Reduce the heat to a simmer, and simmer the chicken with the lid off for 40 minutes until cooked. Keep an eye on it and give it a stir every now and then.

7

Add the cream and simmer for a further 10 minutes. Finally stir in the lemon juice, lemon zest and spinach.

8

Season well with salt and pepper and serve with creamy cauli-mash and some green veggies.

Ingredients

 8 chicken thighs, on the bone
 salt and pepper
 2 tbsp butter for frying
 100 g bacon, diced
 1 onion, finely chopped
 2 leeks, finely chopped
 1 stalk celery, finely chopped
 2 cloves garlic, crushed
 250 g button mushrooms, halved
 2 cups chicken stock
 1 bay leaf
 2 tsp chopped fresh thyme
 250 ml cream
 the juice and zest of 1 lemon
 3 cups baby spinach

Directions

1

Season the chicken thighs well with salt and pepper.

2

Melt the butter in a medium-sized casserole dish, and brown the chicken pieces in the butter, a few at a time, until they are golden on both sides. Remove from the casserole dish and set aside.

3

Add the bacon, and fry until crispy.

4

Add the onion, leeks, celery, garlic and mushrooms, and fry until soft.

5

Return the chicken to the casserole pot and add the chicken stock, bay leaf and thyme. There should be enough stock to just cover the chicken. If using a wider casserole dish, you may need to add some more stock.

6

Reduce the heat to a simmer, and simmer the chicken with the lid off for 40 minutes until cooked. Keep an eye on it and give it a stir every now and then.

7

Add the cream and simmer for a further 10 minutes. Finally stir in the lemon juice, lemon zest and spinach.

8

Season well with salt and pepper and serve with creamy cauli-mash and some green veggies.

Creamy Chicken and Mushroom Casserole with Bacon and Spinach


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