Name: Chicken casserole with mushrooms and celeriac
Cook time: 125 min
Total time: 125 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

2H 5M

Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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