Chicken, bacon and mushroom casserole

Chicken, bacon and mushroom casserole

From Pasta to Pancakes
Claire Peters

I have cooked this dish so many times – it’s really reliable and so delicious. It was inspired by a recipe I was taught at the Ballymaloe Cookery School and is perfect comfort food.


Quantity Ingredient
4-5 tablespoons olive oil
6 baby onions or shallots, peeled
5 garlic cloves, peeled and crushed lightly
3 carrots, peeled and chopped
200g baby button mushrooms
200g bacon lardons
6 chicken thighs
2 glasses white wine
500ml water, boiling
2 chicken stock cubes
4-6 thyme sprigs


  1. Preheat the oven to 180°C. Heat 2 tablespoons of the oil in a large frying pan and throw in the onions and garlic.
  2. Cook on a medium heat for 2–3 minutes, then transfer to a large casserole dish or an ovenproof saucepan.
  3. Put the frying pan back on the heat and add the carrots. Cook them for 2 minutes until slightly coloured, then add to the casserole.
  4. Repeat this process with the mushrooms and then the bacon. If the frying pan gets dry, add some more olive oil.
  5. Add 2 more tablespoons of oil to the frying pan and add the chicken thighs. Cook for 2 minutes on each side, just give them a golden colour. Transfer to the casserole.
  6. Return the frying pan to the heat and heat half the white wine. Be careful as it might spit. Then pour it into the casserole; this is known as de-glazing.
  7. Tip the rest of the wine straight into the casserole.
  8. Mix the boiling water with the stock cubes. Tip into the casserole with the thyme. Season well and cook in the oven for 45 minutes.
  9. Check the chicken is cooked by cutting into the thickest part of the leg or breast. The meat should be white with no obvious signs of pink. If the sauce is too liquid, transfer 400 ml into a saucepan and add 50 g butter and 50 g flour to thicken it. Then tip it back into the casserole.
  10. Serve now or keep it warm in the oven at 130°C for 20 minutes.

Optional extras:

  • If you wanted to make this a vegetarian casserole, just remove the chicken and bacon and add some red onions, leeks, sugar snap peas and potatoes. Just cook them in the frying pan like you do all other ingredients and transfer to the casserole.

Serving suggestions:

  • For me there is only one way to eat this – with gorgeous creamy mashed potato, and a green salad.


  • A cooked casserole will keep in the fridge for 3 days. To reheat, simply place it back on the hob, bring to the boil and serve piping hot.
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