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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.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tbs olive oil
  • 8 mixed chicken thighs and drumsticks
  • 250 g 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

Method
 

  1. Preheat the oven to 180°C.
  2. Heat the oil in a casserole dish and brown the lightly salted chicken pieces all over.
  3. Meanwhile, thinly slice the leek and coarsely chop mushrooms.
  4. 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.
  5. Put the chicken pieces back, season with salt& pepper, then bake (skin facing up) for 45 minutes, or until golden brown.
  6. Remove the chicken to a plate, cover with foil and rest.
  7. Pour the broth over the mushroom-onion jus and reduce it to a thick, textured sauce on the hob.
  8. Serve the chicken with the mushroom sauce.