Lemon cream chicken casserole

Lemon cream chicken casserole


4 people made this

About this recipe: This gorgeous lemon cream chicken casserole is a taste of France for me. Succulent whole chicken is jointed then simmered lovingly in a creamy lemon herb wine sauce for 2 hours with baby onions and whole garlic cloves.

MDavies Hampshire, England, UK

Serves: 4 

  • 1 whole chicken, jointed
  • 4 tablespoons seasoned plain flour
  • 4 tablespoons butter
  • 3 rashers bacon, chopped
  • juice of 1 large lemon
  • salt and pepper, to taste
  • 1 bottle dry white wine
  • 2 tablespoons chopped fresh tarragon
  • 8 cloves garlic
  • 12 baby onions or shallots
  • 200ml single cream
  • 300g chestnut mushrooms, halved

Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Toss the chicken pieces in the seasoned flour. Melt the butter in a large casserole dish then fry the chicken pieces to brown on all sides. Add the bacon and stir for a further 2 minutes. Add the remainder of the ingredients. Cover.
  3. Bake covered in the preheated oven for 90 minutes to 2 hours until the chicken is tender and no longer pink in the centre and the sauce has thickened.

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