Chicken casserole
with mushrooms
in a sour cream and cider sauce

A chicken casserole is a very sought after dish all around the world and can be prepared in countless tasty variations. This recipe combines chicken and and mushrooms with the sour 

Chicken casserole with mushrooms, cream and cider sauceChicken casserole with mushrooms, cream and cider sauce

cream, cider and spices to a wonderful rich meal that is rich and filling. 


Preparation time: 20 minutes

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Cooking time: 120 minutes

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Resting time: N/A

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Total working time: 40 minutes

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Total time needed: 2 hours 30 minutes

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Difficulty: standard

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Serves 4




Ingredients
for
Chicken casserole recipe 


  • 3 tbs. vegetable oil
  • 2 chicken breasts, cut into smaller pieces  (or 4 other pieces of chicken weighing about 600 grams / 21 oz altogether)
  • 2 tbs. flour
  • 1 tsp. Portuguese chicken spice
  • ½ tsp. crushed garlic
  • ½ tsp. crushed coriander seeds
  • ¼ tsp. ground black pepper
  • 200 gram / 7 oz button mushrooms, sliced
  • 2 medium sized onions, chopped roughly
  • 3 cloves of garlic
  • ½ red cayenne pepper
  • 5 small dried curry leaves
  • 1 sprig of Rosemarie app. 30 cm / 12 inches
  • ½ tsp. yellow mustard powder
  • Contents of 2 cardamon pods
  • 3 small pieces of cinnamon stick
  • 120 ml / 4 oz sour cream
  • 330 ml / 11 oz apple cider
  • 1 tsp. black mustard seeds
  • Salt to taste or 1 cube of chicken stock (for about 500ml / 19.9 oz.
  • Fresh green coriander leaves (cilantro) to garnish



Directions


  • Cut the chicken breasts into 8 to 10 pieces
  • In a bowl add the 2 tbs. of flower, Portuguese chicken spice, ½ tsp. crushed garlic, crushed coriander seeds and ½ tsp. black pepper. Mix spices well with the flower and add the chicken pieces to the flower-spice mix, roll them well in the flower, covering them on all sides;
  • Add oil to a large pan place on a stove plate at medium hot heat;
  • Once the oil has warmed up add the chicken pieces to the pan and fry them well on all sides till they are all golden brown; Leave enough space in the pan to be able to turn the chicken pieces around; Once they are all brown take them out of the pan and place them in a casserole dish, large enough for the chicken and all the other ingredients to fit in comfortably
  • Fry the sliced button mushrooms the garlic and the chopped onions in a little oil till the mushrooms and onions soften up. Add mushroom onion mix to the chicken in the casserole;
  • Add the cider and all other ingredients except the sour cream, ½ of the chicken stock cube and the coriander leaves to the casserole dish and gently mix all well;
  • Preheat the oven to 160 degrees, push the casserole into the oven onto the medium rack and let it cook gently for approximately 90 minutes; It should only simmer gently if it boils to strongly reduce the heat.
  • After 90 minutes remove the casserole from the oven, add the sour cream and the remaining ½ chicken stock cube to the casserole, mix all gently and place again into the oven for another 10 minutes;
  • Remove from oven add salt and pepper to taste if needed and garnish with the fresh coriander leaves;
  • Serve with steamed rice or boiled potatoes




    Find out more about other Casserole Recipes


    Strasbourg casserole


    Baked Baby leeks and couscous


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