Chicken, Mushroom and Wine Casserole 

Chicken, Mushroom and Wine Casserole 

I love to make ahead meals that can be easily heated to have a home-cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying as you dip crusty fresh bread into the wine sauce.

3 pounds of split chicken breast

salt and pepper

2 tablespoons olive oil

8-ounce sliced mushrooms

1 leek, thinly sliced, white part only

1 shallot, chopped

2 cloves, chopped

1 cup wine

2 cup chicken broth

2 sprigs fresh parsley, chopped

1 dry bay leaf, crushed

2 springs fresh thyme, finely chopped

Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from pan and place on a dish. To casserole pan add mushrooms, leeks, shallot, and garlic. Cook for 5minutes while stirring or until all the juices are gone. Add wine, chicken broth, parsley, bay leaf, and thyme. Remove casserole from the stove and place it in over baking for 30 minutes. Garnish with more thyme.

Serve over Arborio rice.



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