This chicken and mushroom casserole recipe is part of a personal project, Recipes For Kim, where a reader has sent me a list of the ingredients in her kitchen cupboard and I promised to write some recipes around them. These aren’t costed, as this isn’t my kitchen cupboard, but I will add them to the Below The Line recipe section over the next few days…
Recipes for Kim: chicken and mushroom casserole
Ingredients (serves two):
2 tbsp oil
2 chicken breasts
1 onion
200g mushrooms
300ml stock
400g chopped tomatoes or jar of passatta
Oregano and bay leaves
First, peel and finely slice the onion, and add to a large, non stick saucepan on a low heat with the oil. Sweat gently until the onions and garlic start to soften.
Add the chicken, skin side down if it has skin, and turn the heat up to medium to seal the meat.
Brush any excess dirt from the mushrooms with a clean tea towel, break up into chunks, and toss into the pot.
Pour over the chopped tomatoes and stock, and stir well to combine. Add the herbs and crank the heat up to high. Bring to the boil, rapidly boil for two or three minutes, and reduce to a simmer. Cover and simmer for 20 minutes until the chicken is cooked through.
Next step – remove it from the heat and allow it to stand, covered, to meld and develop the flavours while saving on energy. If you do this, blast it through to heat before serving.
Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at www.facebook.com/agirlcalledjack
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