Chicken, mushroom and bacon casserole

Chicken, mushroom and bacon casserole

ServesServes 6


6 chicken marylands, each cut into 3 pieces
salt and pepper
750ml red wine
bouquet garni of fresh herbs
18 small golden shallots
18 small button mushrooms
butter and olive oil for cooking
250g bacon
30g plain flour
1 litre chicken stock
125ml brandy
½ bunch chopped parsley


  1. Place the chicken pieces into a large bowl and season with salt and pepper
  2. Pour over the red wine, add the herbs, cover and refrigerate overnight to marinate
  3. Peel the shallots and cook with the mushrooms in a large frypan in some of the butter and olive oil until soft and starting to colour
  4. Slice and add the bacon and cook until crisp
  5. Place into a large casserole dish
  6. Drain the chicken pieces from the marinade, dry and sauté in the frypan until golden
  7. Add the flour and coat the chicken pieces
  8. Place the chicken pieces into the casserole dish and add the stock
  9. Pour the brandy into the frypan and simmer to deglaze the pan
  10. Pour in with the chicken, place over a medium heat and cook for about 45 minutes until chicken is cooked through
  11. Serve with chopped parsley and rich creamy mashed potato
Back to top