You can almost smell the autumn bonfires in this quick-to-cook casserole. Try it with buttery mashed potato or spoon it over a pillowy mound of soft polenta.
Some wild mushrooms are lovely in this dish if you can get them. I used a mixture of portobello, chestnut and oyster mushrooms, with a dry Marsala in the sauce. That’s still quite sweet: if you’d like a touch more acidity use dry white wine or cider.
On the side, we had runner beans from the garden because, like courgettes, the dratted things just don’t know when they’ve outstayed their welcome. Otherwise, some wilted kale or other fresh greens would be good.
Chicken with Chestnuts and Mushrooms
Ingredients:
Oops, forgot the chestnuts …
4 chicken thighs, bone-in, skinned
2 tbsp olive or rapeseed oil
2 onions, peeled and chopped
2 sticks of celery, chopped
2 fat cloves of garlic, peeled and finely chopped
200g mushrooms, quartered if large
1 tbsp butter
180g vac-packed cooked chestnuts, halved
Sprig of thyme, leaves picked from stem
… here they are
Bay leaf
Heaped tbsp plain flour
Large glass of dry Marsala or Madeira (or white wine)
250ml chicken stock
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish.
Method:
Heat the oil in a deep pan or casserole and fry the chicken on a high heat until golden all over. Remove and set aside.
Lower the heat to medium and in the same pan, cook the onions and celery until soft and golden, adding the garlic for the last few minutes. In another pan, melt the butter and quickly fry the mushrooms until any water they release has evaporated. Add half to the onions and celery and set the rest aside.
Sprinkle the flour over the onion mixture, stir it in and cook it off for a couple of minutes. Pour in the Marsala or Madeira and stir until the mixture thickens. Add the stock, chestnuts and herbs and season with salt and pepper to taste.
Bring to a boil, stirring, then put the chicken back in the pan and cook at a low simmer, covered, for about 20 minutes or until cooked through. Halfway through, add the remaining mushrooms. At the end of the cooking time, check the seasoning and serve, sprinkled with a little chopped parsley.
Oh crikey. Now I’m hungry!
It’s very quick for a casserole … shouldn’t take you long! 😀
That looks and sounds fabulous. I love those vac packed chestnuts – always do ‘cook’s perks’ when I open a pack (i.e. eat several!).
Thank you, Penny. Yes, me too! And they save a world of work.
Every time I look there is something so enticing here – not only can I smell autumn here, too but also this autumnal casserole. Just on my way to get some Marsala for something else and here’s something to use more of the lovely stuff (sadly I am the only one here who likes chestnuts but they are easy to sort out for fussy people and I am working hard on the children to be in my camp ‘omnivore and liking it’…).
Have a great weekend, always looking forward to your next post even now my spare time has decreased rapidly. n xxx
Aw, bless you Nicole, thanks. Hope the babes are letting you get some sleep even if you have less free time! xxx
Thanks, we are doing fine just patchworking power naps together. Pretty quiet to browse emails and blogs at 5 am… Ha. N xxx
The joys of parenthood! Enjoy. 🙂
Awesome–that’s really autumn in a casserole!
Thank you!
Very autumnal – delicious 🙂
Thanks … def a keeper. 🙂
Anything with mushrooms is a winner for me! I just love them! This looks delicious! x
And the perfect time of year for them. Thanks, Deb. xxx
Looks inviting and tasty ♥
Thank you, and thanks for taking the time to comment. Lx
oh yum! what a delight!
Thanks, Mary, it is a good combination, I think. Lx