Spanish chicken and mushroom casserole
Prep Time
5 minutes
Cook Time
55 minutes
Total Time
1 hour

Background
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
- 1 tbs olive oil
- 8 mixed chicken thighs and drumsticks
- 250g mixed mushrooms
- 1 leek, white part only
- 100 ml sherry or white wine
- 50 ml chicken stock (approx)
- ½ tsp paprika
- 1 small sprig of rosemary
Instructions
- 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.
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Categories
- Meal Type: - Bake - Everyday - Lunch - Main - Supper
- Cuisines: - Spanish
- Occasions: - Bonfire Night - Dinner Party - Sunday Lunch
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - Low Carb - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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