Chicken and mushroom casserole
This chicken and mushroom casserole is a very easy dish, perfect for a midweek supper. You can add some other vegetables to it too – such as chopped carrots, potatoes, sweet potatoes, French beans and so on.
Ingredients
Method
- Heat the oil in a casserole dish, season the chicken thighs with salt, then brown them all over. Meanwhile, slice the onion an the mushrooms,and finely chop the garlic.
- Transfer the chicken thighs to a plate and gently fry the onion and mushrooms until soft. Add the garlic and herbs, stir for a minute, then pour in the wine. Let it bubble for a few seconds, then add the chicken thighs. Season with salt the pepper.
- Put the lid on and cook in a preheated oven, at 180°C, for 35 minutes or so, until the chicken is cooked through.
- Serve with a mash or just crusty bread.