Mushrooms Recipe

One-Pot Chicken & Mushroom Casserole

One-Pot Chicken & Mushroom Casserole

May 31, 2016

One-Pot Chicken & Mushroom Casserole 0 5 0

  ,   , , ,   , ,   , , , ,

  • Prep 20 mins
  • Cook 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

  • Serve Serves 4
One-Pot Chicken & Mushroom Casserole


1 tablespoon plain flour

8 chicken thigh cutlets (bone in)

1 tablespoon olive oil

1 brown onion, finely diced

2 garlic cloves, crushed

2 carrots, peeled, halved lengthways and sliced

2 stalks celery, trimmed and sliced

300g button Swiss brown mushrooms

1½cups chicken stock

3 sprigs fresh thyme

2 teaspoons cornflour

1 cup frozen green peas

Mashed potatoes, steamed rice or couscous, to serve


1Place flour into a large snap-lock bag. Season. Add chicken and toss to lightly coat in flour.

2Heat oil in large ovenproof pan over a medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.

3Add onion, garlic, carrots and celery to pan. Cook, stirring often, over medium heat for 4-5 minutes until onion softens. Stir in mushrooms. Cook, stirring occasionally, for 2-3 minutes until slightly softened.

4Stir in stock. Return chicken to pan. Add thyme. Bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook for 15 minutes or until chicken is just cooked through. Mix cornflour with 2 tsp water in a cup until smooth. Stir cornflour mixture into chicken mixture. Cook for 1 minute or until thickened. Stir in peas and cook for 2 minutes. Serve with mashed potatoes, rice or couscous.