Chicken and Mushroom Casserole

Serves 4

500g of chicken breast /thighs or combination cut into bite sized pieces

250g chestnut mushrooms, cleaned and sliced

1oz plain flour and 1tbsp dried herbs mixed

1 medium onion sliced

2 cloves garlic chopped

1tsp Dijon mustard

200ml stock

50ml cream

2tbsp madeira

250gr broccoli blanched

 Toss the chicken in the flour herb mixture to coat and season well.

Heat 1tbsp oil and brown the chicken in a pan and remove with a slotted spoon to a bowl.

Add the onion and garlic to the oil and cook over a low heat until softening.

Add in the chestnut mushrooms and over a medium heat fry until starting to brown.

Add in the madeira to the pan, stir well to combine and bubble for a minute or two.

Add the stock, cream and chicken back to the pan, stir in the mustard and cook over a medium heat for about 10 minutes to cook the chicken through.

Toss in the broccoli and cook for 5 minutes more to finish cooking.

Taste and adjust the seasoning if necessary.