Chicken Casserole with Lemon and Mushrooms

Chicken Casserole with Lemon and Mushrooms


1 person made this

A traditional casserole with the tang of preserved lemon and the flavour boost of Porcini mushrooms.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 500g chicken thighs, skin off, trimmed and halved
  • 3 tablespoons plain flour
  • 2 tablespoons olive or rice bran oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed or chopped
  • 2 cups low-salt chicken stock or water
  • 1 tablespoon Herbie's Spices Bouquet Garni
  • 2 wedges preserved lemon, rinsed
  • 12 mushroom caps, quartered or 1/4 cup Herbie's Spices Porcini Mushrooms

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Pre-heat oven to 150 degrees C.
  2. Roll chicken pieces in the flour, dusting off excess.
  3. Heat oil in an ovenproof dish over medium heat, add onion and garlic and stir occasionally until translucent but not brown.
  4. Add chicken, adding a little of the stock to prevent sticking, and brown lightly.
  5. Add remaining stock, bouquet garni, a good grind of black pepper and preserved lemon. Stir and bring to boiling point.
  6. Cover with lid and transfer to oven - cook for 60 minutes or until chicken is tender, stirring once or twice.
  7. Add mushrooms and return to oven for a further 20 minutes.

Additional Tips

Note: if your diet is very strictly no-salt, use fresh lemon instead of preserved lemons. For a low-salt dish, just rinse the brine from the lemon before using.

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