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irish daveyboy

Chicken & Mushroom Casserole

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12 small onions

4 cloves garlic

50g butter

2 Tbls gluten-free plain flour (Orgran)

1 teaspoon salt

Freshly ground black pepper

1.5kg chicken breasts, bone in

1 cup wine (optional)

1.5 cups gluten-free chicken stock

3 back bacon rashers

2 stalks fresh parsley

1 bay leaf

2 stalks fresh thyme

250g button mushrooms

1 piece of lemon


Peel onions and chop finely.

Peel and crush garlic.

Heat butter in a large dutch oven on the stovetop.

Add onions and brown for 2 to 3 minutes.

Remove onion and set aside.

Mix gluten-free flour, salt and pepper together in a plastic bag and coat chicken.

Brown chicken in Dutch oven.

Remove and replace with garlic, wine and stock.

Bring to the boil.

Stir to remove any sediment.

Return chicken and onions to dutch oven with roughly chopped bacon and lemon rind. Tie parsley, bay leaf and thyme together with string.

Add to dish.

Place lid on and bake at 350F/GasMark 4 for 45 mins.

Add mushrooms and cook a further 45 mins.

Remove lemon piece and herbs.

Serve with crusty gluten-free bread and crunchy salad.

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