Chicken and Mushroom Casserole

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Toss the chicken pieces with the flour, salt and pepper until coated.
2. Heat the oil in a large frying pan over high heat. Brown the chicken in 2 batches, all over (it does not need to be cooked through). Remove with a slotted spoon and set aside.
3. In the same pan, melt the butter over low-medium heat. Add the onions, garlic, thyme and celery salt, and cook for 5 minutes until the onion softens. Sprinkle in the 25 g flour and stir for 1 minute.
4. Gradually add the stock, a splash at a time, whisking until smooth. Add the milk and stir over heat until the sauce thickens, then stir in the lemon juice.
5. Add the mushrooms, cooked chicken, salt and pepper. Cover and simmer gently on the hob for 20 minutes.
6. Alternatively, transfer to a casserole dish, cover with foil and bake at 175°C/350°F (fan) for 30 minutes.
7. Remove the lid, stir in the cream and heat through for 5 more minutes (back in the oven if baking).
8. If you want a thicker sauce, stir in the cornflour slurry a little at a time until it reaches the desired thickness.
9. Serve with vegetables and sprinkle with parsley.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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