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

How to make a chicken and mushroom casserole

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

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