Baked Chicken & Mushroom Casserole
This roasted chicken with mushrooms, onions garlic, herbs and baked in a creamy white wine sauce is an easy and flavourful dish that's also low-carb and keto friend!
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Ingredients
- 8 Boneless Chicken Thighs
- 300g/10.5oz Sliced Mushrooms
- 1 Large Onion, diced
- 3 Cloves Garlic, minced
- 2 Tbsp Butter
- 3 Tbsp Plain Flour
- ½ Cup White Wine
- 2 Cups Chicken Stock
- 4 Sprigs Fresh Thyme or 1/2 Tsp Dried
- 1 Sprig Fresh Rosemary
- 1 Bay Leaf
- ¼ Cup Double Cream/Heavy Cream
- A handful of Green Olives (Optional)
Method
- Preheat oven to 180C/350F.
- Season chicken with salt and pepper.
- Melt the butter in a skillet and sear the chicken on both sides until golden. Remove and set aside.
- Add the onions and mushrooms. Cook stirring until mushrooms are tender and browned. Add the garlic and cook for 1 more minute, until fragrant.
- Stir in the flour then add the stock, thyme, rosemary, bay leaf and cream. Simmer until sauce is thickened. Turn off heat and season with salt and pepper.
- Transfer the sauce to a casserole dish and snuggle the chicken thighs in between the mushrooms and sauce. Scatter a few green olives on top, if using.
- Bake in oven for approximately 1 hour, until chicken is cooked and tender.
- Remove from oven and garnish with extra fresh rosemary.
Enjoy!