autumn essentials: chicken & mushroom casserole

How To Make autumn essentials: chicken & mushroom casserole

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Sprinkle some salt and pepper on the cubed chicken.
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  4

  Add the butter and oil to a skillet over medium-high heat.
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  5

  Chef’s Note: The skillet needs to be large enough to hold all the ingredients.
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  6

  When the foaming subsides, add the chicken.
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  7

  Cook the chicken until it loses its pink, and begins to brown, about 5 – 7 minutes.
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  8

  Remove the chicken from the pan, and reserve.
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  9

  Add the onions, and cook until they begin to soften, about 3 – 5 minutes.
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  10

  Add the garlic, and cook until fragrant, about 60 seconds.
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  11

  Add the cumin, oregano, and cayenne, and give the pan a quick stir.
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  12

  Add the mushrooms, and cook until they soften, release their moisture, and begin to brown, about 7 – 9 minutes.
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  13

  Chef’s Tip: Keep the pan active at this stage, so that nothing burns.
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  14

  Chef’s Note: The choice of mushrooms is yours. You could use simple white or brown button mushrooms, or maybe some cremini, or shitake… take your pick. Or, for a bit of fun, do a combination of mushrooms. Why not? For this recipe, I choose some nice Baby Bella’s. In addition, when you cut them in half, leave the stems. It adds to the rustic nature of this dish… besides that, they taste good.
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  15

  Return the chicken to the pan, and stir to combine.
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  16

  Whisk the chicken stock, the wine, and the flour in a small bowl.
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  17

  Lower the heat to medium, add the liquid to the pan, along with the 2 tablespoons of sweet butter, and stir to combine.
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  18

  When the mixture begins to simmer, add the sour cream, and stir to combine.
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  19

  Chef’s Tip: If you are using a light version of sour cream, be careful, because the sauce will have a greater tendency to break.
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  20

  Lightly simmer for 3 – 5 minutes.
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  21

  Chef’s Tip: Do not allow the pan to go to a boil… just a light simmer.
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  22

  Remove from the heat, and stir in the dill. If you are using it, stir in the spinach, and the lemon juice.
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  23

  PLATE/PRESENT
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  24

  Serve by itself, with rice or mash taters, or whatever you choose. Enjoy.
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  25

  Keep the faith, and keep cooking.
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