Chicken, Madeira and Mushroom Casserole

A creamy chicken casserole featuring earthy wild mushrooms, Madeira wine, and thyme, served alongside rich, buttery mashed potatoes.

Chicken Comfort Food Main Course Christmas Mushrooms

Estimated Nutrition

Calories

1535

kcal / serving

6140 kcal total

Carbs

51.2g

per serving

204.8 g total

Fat

125.6g

per serving

502.4 g total

Protein

49.6g

per serving

198.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for frying and finishing sauce

200

Double Cream

for casserole

150

Butter

for mash

150

Double Cream

for mash

GrainsCereals

tsp

Plain Flour

for dredging

Liquids

tbsp

Madeira

fortified wine

500

Chicken Stock

Meat

piece

Chicken

medium, jointed into 8 pieces

NutsSeeds

clove

Garlic

finely chopped

sprig

Thyme

leaves only, chopped

tbsp

Flat leaf Parsley

roughly chopped

piece

Sea Salt

to taste

piece

Black Pepper

freshly ground, to taste

Vegetables

piece

Onion

finely chopped

250

Chestnut Mushroom

cut into quarters

100

Chanterelle Mushrooms

cleaned

Potato

floury variety, peeled and cut into chunks

Method

Add onion, garlic, Madeira, stock, cream, and thyme to the pot and bring to a boil.

Serve the chicken casserole with a side of mashed potatoes.

Mash potatoes with 150g of butter and 150ml of cream until smooth.

Drain potatoes and dry them over low heat for two minutes.

Boil potatoes in salted water for 15 minutes until tender.

Fry chicken in 50g of butter until golden-brown and transfer to a casserole pot.

Season chicken with salt and pepper then coat in flour.

Finish the sauce by stirring in remaining 25g of butter and parsley.

Simmer for 15 minutes, then add mushrooms and simmer for another 15 minutes.