Chicken and mushroom casserole
- Peel small onions and chop finely. Peel and crush garlic. Heat butter in a large flameproof casserole dish on the stovetop. Add onions and brown for 2 to 3 minutes. Remove onion and set aside.
- Mix flour, salt and pepper together in a plastic bag and coat chicken. Brown chicken in casserole dish. Remove and replace with garlic, sherry and stock. Bring to the boil. Stir to remove any sediment. Return chicken and onions to casserole with roughly chopped bacon and 10cm strip of lemon rind.
- Tie parsley, bay leaf and thyme together with string. Add to dish.
- Place lid on and bake at 180 degrees C for 45mins. Add mushrooms and cook a further 45 mins. Remove lemon and herbs. Serve with chunky bread and salad.