Spring chicken & mushroom casserole

Easy weekend entertaining featuring another great recipe from Geoff Jansz & recreated, styled and photographed by me for Eat Well magazine.

Serves 4

9 organic boneless chicken thighs, diced
2 tbsp extra virgin olive oil
2 medium brown onions, diced
4 celery sticks, peeled, roughly chopped
3 medium carrots, roughly chopped
1 cup white wine
1½ cups chicken stock
2 bay leaves
1 cup tomato puree
30g butter
1 tbsp olive oil, extra as required
4 cups mixed mushrooms, roughly chopped or torn (Swiss brown, oyster and field mushrooms)
2 tsp thyme leaves
1 bunch asparagus, ends trimmed, peeled and cut into 4cm pieces
½ cup  flat leaf parsley, roughly torn
A light salad of your choice to serve

  • In large flame proof, lidded casserole pot, over medium to high heat.
  • Brown the thigh meat in oil and remove. Pour off excess fat.
  • Add onions and if necessary, a little extra olive oil, and cook until soft.
  • Add celery and carrots; cook further 1 – 2 mins.
  • Preheat oven to 180°C.
  • Return chicken to the pot.
  • Add wine, chicken stock, bay leaves and tomato puree. Bring to the boil.
  • Place lid on casserole pot and place in preheated oven; cook 1 ¼ hours.
  • Meanwhile, in a large non-stick frypan, over medium heat.
  • Add butter, oil, mushrooms and thyme. Cook until soft.
  • Remove mushrooms from pan.
  • Return pan to heat and cook asparagus until tender.
  • Remove from heat.
  • Remove casserole from oven and add wilted mushrooms, asparagus and parsley.
  • Stir gently to combine.
  • Serve with crusty bread and a light salad.

 

DSCN2081 - Version 2
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