Spanish chicken and mushroom casserole
This Spanish chicken and mushroom casserole is creamy yet dairy-free. It’s easy to make, ideal meal on lazy weekends or busy weekdays. Serve with a mash and a crispy salad.
Ingredients
Method
- Preheat the oven to 180°C.
- Heat the oil in a casserole dish and brown the lightly salted chicken pieces all over.
- Meanwhile, thinly slice the leek and coarsely chop mushrooms.
- Transfer the chicken to a plate. In the same dish, soften the mushroom and leek pieces for a couple of minutes, then add the paprika and rosemary leaves. Stir for a few seconds the then pour in the wine and deglaze the pan.
- Put the chicken pieces back, season with salt& pepper, then bake (skin facing up) for 45 minutes, or until golden brown.
- Remove the chicken to a plate, cover with foil and rest.
- Pour the broth over the mushroom-onion jus and reduce it to a thick, textured sauce on the hob.
- Serve the chicken with the mushroom sauce.