Autumnal Chicken Casserole

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Chicken CasseroleThe autumnal spices used in this casserole compliment the fresh flavours, without overpowering or dominating the dish itself.

Serves: 4

Preparation time: 5 minutes

Cooking time: 25 minutes

What You’ll Need:

  • 600g chicken breast diced
  • 2 tbsp olive oil
  • ó tsp mace
  • Pinch of nutmeg
  • 50ml Madeira wine (optional)
  • 30g clarified butter
  • 25g flour
  • 550ml water
  • 1 Knorr Chicken Stock Pot
  • 200g wild mushrooms
  • 50ml double cream
  • 10g micro parsley

What To Do:

  • Marinade the chicken in 1 tablespoon olive oil, mace and nutmeg.
  • Heat a large pan, add the chicken, fry for 5 minutes to colour, add the Madeira wine and reduce. Take the chicken out and reserve.
  • Add the butter and flour to the pan to make a roux, stirring the ingredients together and cooking for a further 2 minutes.
  • Gradually add the cold water whisking to make a smooth sauce. Once all the water is added, add the
  • Knorr Chicken Stock Pot and add the chicken back to the sauce, and simmer for 5-10 minutes until the chicken is cooked and tender.
  • Mean while drizzle mushrooms with the rest of the oil, season and grill until cooked.
  • Finish the chicken with cream, check the seasoning, add mushrooms and top with the micro parsley.

Season to Taste is brought to you by: Marco Pierre White

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