Archive of BBC Food Recipes

Chicken and mushroom casserole

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Great British Food Revival
Carluccio's tasty casserole is perfect for a chilly autumnal evening. Serve with rice, pasta or boiled potatoes.


  1. Heat six tablespoons of the olive oil in a frying pan over a medium heat.

  2. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.

  3. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.

  4. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.

  5. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.

  6. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through

  7. Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley.


  • 8 tbsp olive oil
  • flour, for dusting
  • 400g /14oz chicken thighs, skinned and boned
  • 150g /5½oz small onions, peeled
  • 1 carrot, very finely chopped
  • 1 celery stalk, very finely chopped
  • 300g/10½oz button mushrooms, halved
  • 200ml/7fl oz dry white wine
  • 500ml/18fl oz chicken stock
  • freshly grated nutmeg, to taste
  • 3 free range egg yolks, beaten with 4 tsp of milk
  • 1 tbsp finely chopped fresh parsley

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