Chicken and mushroom casserole with cider from River Cottage Every Day (page 214) by Hugh Fearnley-Whittingstall

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken pieces for whole chicken, olive oil for rapeseed oil, and medium apple cider for dry cider.

  • mjes on September 03, 2021

    I assumed hard cider; I only had dry English mustard so I improvised making English mustard on the spot; I used a mix of mushrooms simply because I felt like it; I practiced breaking down a whole chicken just to have more boney pieces to impart flavor. I was pleased with the result and was glad to have fingerling potatoes to sop up the gravy.

  • Cheri on November 04, 2012

    Very good and tasty. Unfortunately, had to substitute dijon mustard for the english (all I had), which probably would spice this up, a bit, but was a good match for the cider. Baked chicken covered at 350 deg for 1 hr., then uncovered for 12 more minutes (short on time...). Removed chicken and mushroom from cassarole, and finished sauce on the stovetop in the same pan. Returned chicken to the pot. Served over buttered egg noodles to sop up this delicious sauce. Accompanied by leeks with greens from the same book. Nice combination. I will definately make this again.

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