Name: Spanish chicken and mushroom casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
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

Spanish chicken and mushroom casserole

21 Nov 2020

by luv2cook

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.