💾 Archived View for gmi.noulin.net › cooking › 80.gmi captured on 2022-04-29 at 12:28:53. Gemini links have been rewritten to link to archived content

View Raw

More Information

⬅️ Previous capture (2021-12-03)

-=-=-=-=-=-=-

James Martin's Chicken, Madeira and mushroom casserole

Ingredients

For the casserole

1 medium chicken, jointed into 8 pieces

1 tsp plain flour

75g/2 oz butter

1 onion, finely chopped

1 garlic clove, finely chopped

5 tbsp Madeira

500ml/18fl oz chicken stock

200ml/7fl oz double cream

4 sprigs fresh thyme, leaves only, chopped

250g/9oz chestnut mushrooms, cut into quarters

100g/3 oz chanterelle mushrooms, cleaned

2 tbsp roughly chopped fresh flatleaf parsley

sea salt and freshly ground black pepper

Method

For the casserole, season the chicken pieces with salt and freshly ground black

pepper, then dredge them in the flour to coat.

Heat two-thirds of the butter in a frying pan over a medium heat. When foaming,

add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or

until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken

pieces from the pan and transfer to a casserole or a large heavy-based

saucepan.

Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken

stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the

heat until the mixture is simmering, then simmer for 12-15 minutes.

Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or

until the chicken pieces are cooked through and the sauce has thickened

slightly. (The chicken is cooked through when the juices run clear when pierced

in the thickest part with a knife, and no trace of pink remains.) Season, to

taste, with salt and freshly ground black pepper, then stir in the remaining

butter and the parsley.