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.

  • 2 hrs 5 mins cooking
  • Serves 4
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Chicken casserole with mushrooms and celeriac
  • 2 red capsicums (700g)
  • 8 chicken thigh cutlets (1.2kg)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon caraway seeds
  • 5 dried juniper berries
  • 1 celeriac (630g), chopped coarsely
  • 250 gram button mushrooms, halved
  • 1 1/2 cup (375ml) chicken stock
  • 1 tablespoon tomato paste
  • 3 teaspoon cornflour
  • 1 tablespoon water
  • 1 tablespoon finely chopped fresh parsley


Chicken casserole with mushrooms and celeriac
  • 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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