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July 18, 2019

Chicken and Mushroom Casserole with Cider on RSG

Posted on August 15, 2012 by in Chicken

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Michael Olivier is a legend in South African Food and Wine circles. No wonder his Twitter handle is @FoodWineGuru and to top it all, he is always so willing and eager to share this vast knowledge of South Africa’s finest wines. So many people ask me about food and wine pairing and because I do not drink any wine, I have asked Michael to join me in the RSG studio this Thursday to give some easy and valuable advise on wine!

Michael is a well-known food and wine fundi who trained at The Cordon Bleu Cookery School Londen. He has worked and managed prestige place in South Africa, such as the Lanzerac Hotel in Stellenbosch and he was the Public Relations Officer for the top wine estate Boschendal. Having run three restaurants, Paddagang in Tulbagh, The Burgundy in Hermanus and Parks in Constantia, and being featured in the national top ten restaurants, he is now an expert food and wine writer and hospitality industry consultant and Food Specialist.

Michael has prepared this simple supper reminiscent of Normandy. Normandy has no grapes so he used cider in his dish.


Chicken and Mushroom Casserole with Cider

serves 4

 Ingredients

8 chicken thighs, skin on, bone in

salt and freshly milled black pepper

a little flour for dusting

about 2 T olive oil

50 g butter

1 large onion – chopped

2 cloves garlic –  chopped

200g mushrooms – he used Portabelinni

1 x 340 ml bottle cider

500ml good quality chicken stock

1-2 T red wine vinegar

8 sprigs of parsley

1 T mixed dry herbs

equal quantities of butter and flour to make a roux

a swirl of cream – about 125ml

Method

Preheat oven to 180C. Pat the chicken thighs dry with kitchen paper. Season well with salt and pepper and dust lightly with the flour. Heat the olive oil in a oven-proof pot and when the oil is hot, add the butter and brown the chicken pieces on both sides, skin side first. Remove the chicken from the pot. Add the onions and cook till golden brown. Add the garlic and cook for about 1 minute. Add the mushrooms, the cider and the chicken stock to the pot and bring to the boil. Gently add the chicken pieces, skin side up. Place the lid back on and cook in the oven for about 40 minutes. Remove the lid and cook for another 10 minutes to brown up the chicken skin. Remove the chicken and thicken the sauce with the the butter and flour paste. Bring to the boil, add the cream and add the chicken back to the pot. Generously sprinkle with fresh parsley and serve on a nutty brown rice.

 

More Easy Chicken Casseroles

 Tune in to RSG tomorrow (100-104FM) morning (Thursday)just after 9 when I share a different easy recipe from My Easy Cooking. You can also listen online here!

 

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