Chicken and mushroom casserole

Chicken and mushroom casserole

Carluccio's tasty casserole is perfect for a chilly autumnal evening. Serve with rice, pasta or boiled potatoes.


Preparation method

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

  2. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.

  3. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.

  4. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.

  5. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.

  6. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through

  7. Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley.

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