Get Comfy with Chicken and Chestnut Mushroom Casserole, Served with Crushed Truffle Potatoes

Tis’ the season to be jolly and as nothing jolly ever comes from being on a diet, tis’ also the season the stuff your belly full of delicious warming comfort food. Winter wouldn’t be complete without a steaming bowl of comforting chicken casserole and fluffy mash potato – it is officially made to be devoured this time of year!

I have been seeing loads of posts recently displaying people’s ideas of comfort food, and I guess everyone has a different dish that makes them happy and warm inside. I realise I actually label most of my dishes as “comfort food”, as quite frankly, all food makes me happy! But I guess what seals the deal for defining comfort food is that it’s usually a bit of a guilty pleasure. I’ve never come across a leafy salad or a fat free, no sugar super food kinda meal being labelled as a “comforting dish”, because let’s face it, when we’re trying to eat well there is a small voice in our heads saying ‘wow, pizza would be delicious right now’.

So I put it out there to you, what is your ultimate comfort dish (and if you say salad I think I might cry!)?

If you can’t think of anything, that perhaps you should give this delicious casserole a go??


Serves 2-3

For the Chicken

  • 1 splash oil
  • 2 chicken legs, thighs and drumsticks separated
  • 1 leek – finely sliced
  • 10 chestnut mushrooms – finely sliced
  • 1 white onion – peeled and finely chopped
  • 3 cloves garlic – peeled and finely sliced
  • 1 splash port
  • 500ml chicken stock
  • 1 tsp oregano
  • 1 tsp Dijon mustard
  • 2 tbsp double cream

For the potatoes

  • 430g jersey royal potatoes (or any other variety if they aren’t in season)
  • 1 splash truffle oil
  • 1 twist salt and pepper
  • Juice ½ lemon

Pre-heat the oven to 160’C

Heat the oil in a casserole dish and fry the chicken until the skin is golden and turning crispy. – if it starts to stick then use the port to glaze the pan.

Remove the chicken from the pan and fry the onion until browned.

Add the mushrooms and garlic and fry for a further few minutes before stirring in the stock, oregano and mustard.

Arrange the chicken back into the dish, so that the skin of the thighs is above the stock.

Cover and roast in the oven 40 minutes.

In the meantime, cook the potatoes in boiling water for 15-20 minutes until soft.

Strain and then return to the heat to sweat off any excess moisture.

Lightly crush the potatoes and stir through the oil, salt and pepper and lemon juice.

If you chicken isn’t quite cooked divide the potato into 2 ramekins and keep place in the oven until the chicken is ready.

Dish up and serve with some steamed seasonal greens.


Calories = 664


If you enjoyed reading this post, or indeed any of my recipes then please don’t forget to vote for Homemade with Mess in this years UK Blog Awards (I will love you forever)!….


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