Chicken + Mushroom Casserole w. Cider

I'm finally back in the kitchen - Thank God! 

My fridge and cupboards are full. 

I've unpacked and found all of my pots and pans.

I'm finally home.

Enjoying the long weekend recently, I was able to finally get myself sorted, cruise around my new hood, and of course cook.  With a chill in the air, but blue sky's over head, I headed into the kitchen to make something warming and hearty.  Something fitting for this time of year.

 

 

Chicken and Mushroom Casserole with Cider

River Cottage Everyday - Hugh Fearnley-Whittingstall

 

 

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8 skin-on, bone-in chicken pieces (about 1.5kg in total) | 2–3 tbsp plain or gluten free flour, seasoned with salt and pepper | 3–4 tbsp olive oil | 250–400ml dry or medium cider | A knob of butter | 350–400g mushrooms, cut into large chunks or slices | 1 bay leaf | 1 large sprig of thyme | 5 tbsp double cream | 2 tsp English mustard | 1 tbsp chopped parsley | Sea salt and freshly ground black pepper |

 

  1. Dust the chicken pieces with the seasoned flour, shaking off the excess. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. Brown the chicken pieces well in the hot frying pan (in two batches if necessary, adding a little more oil for the second batch). Transfer the chicken to a large casserole dish or pan.
  2. Add 250ml cider to the frying pan to deglaze, letting it bubble for a minute or two as you scrape up the bits from the bottom. Pour over the chicken and top up with more cider as necessary, so the liquor comes about halfway up the chicken.
  3. Heat the butter in another pan, add the mushrooms and sweat gently until their juices run. Add them with their juices to the chicken. Tuck the bay leaf and the thyme among the chicken and bring to a simmer. Cook uncovered, or partially covered, very gently over a low heat (or with the lid on in the oven preheated to 140°C for about 1½ hours, until the chicken is cooked through and tender, turning the pieces halfway through cooking.
  4. Remove the bay leaf and thyme. Pour the juices off into a pan, leaving the chicken and mushrooms in the casserole. Whisk the cream and mustard into the juices and bring to a simmer. Taste and adjust the seasoning, then pour back over the chicken. Bring the whole lot back to a simmer, and it’s ready to serve.
  5. Top with a sprinkling of chopped parsley and serve.

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Serve with some yummy mash, a delicious bottle of red and good company.

That's what I did!