Serves: 4

Preparation time: 5 minutes

Cooking time: 25 minutes

Autumnal Chicken Casserole

Autumnal Chicken Casserole

Ingredients:

  • 600g chicken breast diced
  • 2 tbsp olive oil
  • ½ 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

Method:

  1. Marinade the chicken in 1 tablespoon olive oil, mace and nutmeg.
  2. 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.
  3. Add the butter and flour to the pan to make a roux, stirring the ingredients together and cooking for a further 2 minutes.
  4. 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.
  5. Meanwhile, drizzle mushrooms with the rest of the oil, season and grill until cooked.
  6. Finish the chicken with cream, check the seasoning, add mushrooms and top with the micro parsley.

Knorr has been working with Marco Pierre White/Abbey Physic Community Gardens to explore the food seasons, lifestyle trends and dining occasions that are shaping the way we eat. Knorr.co.uk

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