Chicken and Mushroom Casserole

A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.

Chicken Main Course High Protein Mushrooms Autumnal

Estimated Nutrition

Calories

586.4

kcal / serving

2345.6 kcal total

Carbs

11.3g

per serving

45.2 g total

Fat

39.7g

per serving

158.8 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

unit

Flour

For dusting

Dairy

unit

Egg Yolks

Free range, beaten with milk

teaspoon

Milk

Used for egg mixture

Liquids

200

milliliter

Dry White Wine

500

milliliter

Chicken Stock

Meat

400

gram

Chicken Thighs

Skinned and boned

NutsSeeds

unit

Nutmeg

Freshly grated, to taste

tablespoon

Parsley

Finely chopped

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

OilsFats

tablespoon

Olive Oil

Divided use

Vegetables

150

gram

Onion

Small, peeled

unit

Carrot

Very finely chopped

stalk

Celery

Very finely chopped

300

gram

Button Mushrooms

Halved

Method

Heat six tablespoons of olive oil in a frying pan over medium heat.

Coat chicken thighs in flour and fry for 5 minutes per side until golden-brown.

Remove chicken from the pan and drain on kitchen paper.

Fry onion, carrot, celery, and mushrooms in remaining two tablespoons of oil for 5 minutes.

Add wine and stock, then simmer for 10 minutes.

Return chicken to the pan, season with salt, pepper, and nutmeg, and simmer for 5 minutes.

Stir in the egg yolk mixture until smooth and garnish with parsley.