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Chicken and mushroom casserole recipe
Chicken and mushroom casserole recipe from francesb |
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Ingredients1 tbsp olive oil1 tsp cajun seasoning 4 large or 8 small chicken thighs (skin on) 100g mushrooms (halved if large) 100g streaky bacon (chopped) 1 tsp chopped garlic 1 jar of very lazy creamy chicken concentrate 100ml creme fraiche 100g frozen peas Salt and freshly ground pepper New potatoes, to serve |
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Method1. Heat the olive oil in a large, wide pan. Sprinkle the cajun seasoning over the chicken thighs and season with salt and freshy ground pepper. Add the chicken to the hot oil in the pan and fry over a high heat for 5 mins turning once.2. Add the mushrooms, bacon and garlic to the pan and cook for a further 5 mins. Add the jar of very lazy creamy chicken concentrate, then fill the jar with water (200 ml) and add to the pan. 3. Bring the mixture to the boil, then reduce the heat, cover and simmer for 15 mins. Stir in the creme fraiche and peas and simmer for a further 10 mins. Serve with new potatoes | |||||||||||||||||||
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