Lemon cream chicken casserole

    2 hours 25 min

    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.


    Hampshire, England, UK
    7 people made this

    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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