Chicken, mushroom and bacon casserole

ServesServes 6


  • 6 chicken marylands, each cut into 3 pieces
  • salt and pepper
  • 750ml red wine
  • bouquet garni of fresh herbs
  • 18 small golden shallots
  • 18 small button mushrooms
  • butter and olive oil for cooking
  • 250g bacon
  • 30g plain flour
  • 1 litre chicken stock
  • 125ml brandy
  • ½ bunch chopped parsley


  1. Place the chicken pieces into a large bowl and season with salt and pepper
  2. Pour over the red wine, add the herbs, cover and refrigerate overnight to marinate
  3. Peel the shallots and cook with the mushrooms in a large frypan in some of the butter and olive oil until soft and starting to colour
  4. Slice and add the bacon and cook until crisp
  5. Place into a large casserole dish
  6. Drain the chicken pieces from the marinade, dry and sauté in the frypan until golden
  7. Add the flour and coat the chicken pieces
  8. Place the chicken pieces into the casserole dish and add the stock
  9. Pour the brandy into the frypan and simmer to deglaze the pan
  10. Pour in with the chicken, place over a medium heat and cook for about 45 minutes until chicken is cooked through
  11. Serve with chopped parsley and rich creamy mashed potato

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