I’m not sure why my effort didn’t turn out as happily for me as this recipe has for others. I plan to let it settle in the refrigerator tonight and reheat it on a low oven (170☏) tomorrow to see if I can get the potatoes to a better consistency and to find out how the sauce tastes after it’s rested.Īll-in-all, a decent dish, but not a stellar dish as written. I don’t mind runny sauces, but since flour is added early on to thicken the sauce, it’s pretty clear that 3 tblsp. The sauce was also runny, which made the chicken skin too moist. I regretted not following a comment by another reviewer to fry the chicken longer in the first step to give it a crunch. I let the dish cook in the oven for an extra 15 minutes and the potatoes were edible but still not entirely done. ![]() The sherry finally kicked the sauce up to a level that satisfied my taste and which I’d be comfortable serving to guests.Īs with others, the potatoes didn’t fully cook within the 40-45 minute time frame. After eating one serving, I went back to the pan and went to work on the sauce: I added the juice of half a lemon, more salt, about a tsp or more of dried thyme, and none of those did much to deepen the flavors until I added about 1/8 c. I did this because I’ve been a cook since I was a kid (I’m now 71) and I was curious about the sauce because the ingredients didn’t look to me like it would be as heavenly as so many reviewers had mentioned. Check the seasoning and serve with mashed potatoes or cauliflower mash for a Keto option.After reading the reviews, I decided to give this dish a try, following the recipe exactly. Sage adds sophisticated, fragrant aroma and warmth. The chicken, mushroom, and sage casserole gets a subtly earthy note from fresh mushrooms and plenty of chopped shallots. Simmer for a minute or so.ĭiscard the bay leaves. Recipe: Chicken-Mushroom-Sage Casserole An upscale chicken-and-rice casserole takes classic chicken and rice from comfort food to culinary masterpiece. Stir in the creme fraiche and sprinkle with xanthan gum (or stir in a little diluted cornflour) if the sauce needs thickening. Take the lid off and continue to cook for a further 10 minutes. Bring to a low simmer, cover and cook in the oven for 20 minutes. Stir in the white wine, chicken stock, sage and bay leaves. Pan fry the bacon over medium heat until it starts to render its fat.Īdd the onions and garlic and cook, stirring, for five minutes until the onions soften and bacon starts getting crispy at the edges.Īdd the mushrooms, salt, pepper and dried herbs and cook, stirring, until the mushrooms are browned. Set aside and drain any oil from the pan. Heat the oil in a skillet until simmering then brown the chicken over high heat, turning once. Season the chicken thighs with salt and pepper. ![]() Please take a look at the steps and video before attempting this recipe! How to make Mary Berry’s Chicken Casseroleįull measurements and instructions can be found on the printable recipe card at the bottom of the page.
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