Quick & Easy

Chicken casserole with mushrooms and celeriac

Chicken casserole is a classic one-pot winter warmer dish. We've elevated it to 'posh' status here, with the addition of mushrooms, celeriac and juniper berries.
chicken with mushrooms and celeriac
2H 5M



1.Quarter capsicums; remove seeds and membranes. Grill capsicum, skin side up, until skin blisters and blackens. Peel away skin; slice capsicum into strips.
2.Toss chicken in flour; shake away excess flour. Heat oil in 3 litre (12-cup) flameproof casserole dish; cook chicken, in batches, until browned. Drain on absorbent paper.
3.Add seeds, berries, celeriac and mushrooms to dish; cook, stirring, until mushrooms are just soft.
4.Return chicken to dish with capsicum, stock and paste; mix well. Cook, covered, in moderate oven about 45 minutes or until chicken is tender.
5.Stir in blended cornflour and water. Stir over heat until mixture boils and thickens slightly.
6.Serve sprinkled with parsley.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze.


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