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Showing posts from May, 2018

Chicken, Mushroom and Wine Casserole

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Chicken, Mushroom and Wine Casserole  I love make ahead meals that can be easily heated to have a home cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying  as you  dip crusty fresh bread into the wine sauce.  3 pounds split chicken breast salt and pepper 2 tablespoons olive oil 8 ounce slice mushrooms 1 leek, thinly slice, white part only 1 shallot, chopped 2 cloves, chopped 1 cup wine 2 cup chicken broth 2 sprigs fresh parsley, chopped 1 dry bay leaf, crushed 2 springs fresh thyme, finely chopped Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from