First posted: May 13, 2010
Babs’ Chicken Chutney Casserole
This is my mother-in-law’s recipe, so obviously I’m rather nervous of getting it wrong, but let me call this another ‘loose adaptation’ and hope that covers me. It’s pretty hard to get wrong though, whatever route you choose to take. Serve this over mashed potato and it’s perfection. It’s also a really good one if you’re cooking for a crowd (just double the quantities) or to make in advance and even freeze.
Ingredients
Cooks in: Serves:4
- 750g roughly chopped skinless chicken thighs
- 300-400g mixed mushrooms, roughly chopped
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 1 cup chicken stock
- 1 cup cream or plain yoghurt
- 1/2 cup chutney (Mrs Balls of course)
- 3 Tbsp butter (optional, can use olive oil instead)
What to do
1. In a large good quality pot on medium-high, heat some olive oil and brown the onions and chicken, then add the garlic. 2. Add extra olive oil or butter and then brown the mushrooms. 3. Add the chicken stock, and bring to the simmer, then add the cream and chutney. 4. Leave to cook gently for a further 30-40 minutes. Serve over mashed potato or rice with some freshly chopped parsley if you have any. Picture from 'Home' by Warren Heath.
Chicken and Duck
Dinner Party
Winter
