Chicken and Mushroom Casserole with Cider
This rich, warming dish, somewhere between a stew and a braise, is perfect for autumn, especially with mushrooms you've foraged.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Skillet
- Baking dish
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 8 skin-on, bone-in chicken pieces (about 1.5kg in total)
- 2-3 tablespoons plain flour, seasoned with salt and pepper
- 3-4 tablespoons rapeseed or olive oil
- 250-400ml dry or medium cider
- A knob of butter
- 350-400g mushrooms (any kind you like, really), cut into large chunks or slices
- 1 bay leaf
- 1 large sprig of thyme
- 5 tablespoons double cream
- 2 teaspoons English mustard
- 1 tablespoon chopped parsley
- Sea salt
- freshly ground black pepper
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