Chicken and mushroom casserole
6 servings
90 minutes
Instead of champignons, you can use seasonal forest mushrooms, such as chanterelles or porcini mushrooms. And you don't have to add truffle oil if you don't like it.
1
Prepare all the ingredients. Take the peas out of the freezer.
2
Place the chicken breast in cold water, add bay leaf and allspice, bring to a boil and let it simmer covered for 20 minutes.
- Chicken breast fillet: 500 g
- Bay leaf: 1 piece
- Allspice berries: 2 pieces
3
Peel the potatoes, cut them into quarters, and boil until soft.
- Potato: 1 kg
4
Mash the cooked potatoes into puree with truffle and butter.
- Truffle oil: to taste
- Butter: 100 g
5
Season the puree with salt and pepper to taste and mix in the egg.
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
6
Chop the onion finely and cut the mushrooms into large pieces.
- Onion: 1 head
- Button mushrooms: 150 g
7
Cut the carrot into cubes with a side of 5 mm.
- Carrot: 1 piece
8
Fry the onion in vegetable oil until soft, add the mushrooms and fry everything together over high heat until golden brown. Transfer to a large bowl.
- Vegetable oil: 60 ml
- Onion: 1 head
- Button mushrooms: 150 g
9
Fry the carrot in the same pan with added vegetable oil until soft, then add sugar and glaze on high heat.
- Vegetable oil: 60 ml
- Carrot: 1 piece
- Sugar: 10 g
10
Cut the boiled chicken into small cubes with a side of about 1 cm.
- Chicken breast fillet: 500 g
11
Add carrots, chicken, peas, and finely chopped parsley to the bowl with onions and mushrooms. Season with salt and pepper and mix.
- Onion: 1 head
- Button mushrooms: 150 g
- Carrot: 1 piece
- Chicken breast fillet: 500 g
- Frozen green peas: 100 g
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
12
Place this mixture in a baking dish and top with puree.
- Potato: 1 kg
13
Sprinkle with parmesan and place in an oven preheated to 200 degrees for 15 minutes.
- Parmesan (Parmigiano Reggiano): 50 g
14
Serve the chicken casserole hot or cold.
