Chicken & Mushroom Casserole with Sherry

Photo © Anne-Marie Minhall

Over the festive season I loved rewatching some of Nigel Slater's Christmas TV programmes.

I also adore reading his books & this weekend I came across a recipe of his which brought together three top ingredients in one pot.

Chicken. Mushrooms. Sherry.

In December one of the two rash purchases to make their way into my shopping basket was a teeny bottle of Pedro Ximenez.

Not a drop in a glass but, now, time to liberate Pedro for a tasty addition to a weekend supper treat.

I tweaked Nigel's plan for portions & what I had available. This will be good for two or one with leftovers.

15g Dried Porcini Mushrooms
60g Pancetta Cubes
2 Chicken Thighs
4 Shallots chopped
4 Garlic Cloves whole
125g Chestnut Mushrooms halved
200ml Sherry
Thyme
Parsley
Oil
Seasoning

Put the dried porcini mushrooms into a bowl & cover with 100ml of warm water

Warm the oil in a big pan before adding the pancetta & leaving to colour for a few minutes

Take the pancetta out & park it onto a warmed plate

Season the chicken thighs before browning them on both sides in the oil & then removing them to join the pancetta

Add the shallots to the pan letting them soften

Peel the garlic cloves, keep them whole, add to the pan

Preheat the oven to 200C/Gas Mark 6. 

Next, the mushrooms, then stir into the onions & garlic, when they're glossy, add the dried mushrooms and their cooking liquor, pour in the sherry and let it bubble for 2 minutes

Time for the pancetta & chicken to get back in the pan

Scatter in the thyme sprigs, some seasoning & cover with lid

Transfer the dish to the oven & bake for 40 minutes

Once out, some curly parsley is a nice finishing touch.

I enjoyed this with https://minhallandjones.com/blog/2020/6/26/nannas-sampc-mash?rq=swede 

Plus some Purple Sprouting Broccoli.

January goodness and tastefulness all round.

AMM