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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Ingredients
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
Method
Chicken casserole with mushrooms and celeriac
- 1Quarter capsicums; remove seeds and membranes. Grill capsicum, skin side up, until skin blisters and blackens. Peel away skin; slice capsicum into strips.
- 2Toss 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.
- 3Add seeds, berries, celeriac and mushrooms to dish; cook, stirring, until mushrooms are just soft.
- 4Return chicken to dish with capsicum, stock and paste; mix well. Cook, covered, in moderate oven about 45 minutes or until chicken is tender.
- 5Stir in blended cornflour and water. Stir over heat until mixture boils and thickens slightly.
- 6Serve sprinkled with parsley.
Notes
Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze.
