Chicken & mushroom casserole

This dish isn't exactly quick, but it is smart as it needs little attention during cooking.

by Ray McVinne | Cuisine issue #155 | Thursday, 15 November, 2012
Fry plenty of sliced onions and mushrooms and reserve. Place a chicken in a deep casserole. Put a halved lemon, a small bunch of thyme and lots of crushed garlic cloves inside the chicken. Pour the onion and mushroom over the top. Add a big glass of white wine, cover tightly and bake at 190°C for 2 hours. Uncover and remove the chicken to a platter. Skim the fat off the liquid then bring it to the boil and thicken very lightly with a little cornflour dissolved in cold water. Serve the chicken with the sauce and rice or couscous. Follow with a green salad.

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