Chicken and Chestnut Mushroom Casserole…


A wonderfully warming winter casserole courtesy of Italy and the mighty Gino D’acampo.. This is a dish to lift the spirits – simply and satisfyingly. No cogitation needed – just get on with it! I had some of the sauce left at that end which made the base of a fabulous soup the next evening.

Serves 6

Olive oil

6 medium skinless, boneless chicken breasts

1 onion peeled and finely chopped

2 carrots, peelt and finely chopped

2 celery sticks finely chopped

200 gm chestnut mushrooms chopped roughly

150 ml Italian white wine

400gm tin of chopped tomatoes

100 ml passata

200 ml hot chicken stock

Tsp of sugar

1 tbsp of oregano

So, preheat the oven to 180c. Heat the several good splashes of olive oil in a large flameproof casserole dish over a medium heat and fry the chicken breasts for 8 minutes until they are brown all over. Do not move them around. Remove with a slotted spoon and set to none side.

Add the onions, carrots, celery and mushrooms to the casserole and fry for 10 minutes over a gentle heat stirring now and then.


Add the wine, stock, tinned toms and passata plus the sugar and oregano. Return the chicken to the dish along with any juices. Bring to the boil, cover with a lid and pop in the preheated oven for 45 minutes. It look good if you can transfer it all at the end onto a large serving platter and bring to the table.

Serve with lots of crusty bread  and bonhomie!


8 thoughts on “Chicken and Chestnut Mushroom Casserole…

  1. I don’t think we can get chestnut mushrooms on this side of the sea but I’ll bet cepes would work too. This sounds like a great weekday dinner with abounding leftover possibilities. Happy to see you back in the kitchen Keith.


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