Chicken and mustard casserole

Chicken and mustard casserole

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

A great recipe for a dinner party as it can be prepared in advance.  Serve with buttered noodles and a green vegetable of your choice for a balanced and delicious meal! 

Ingredients

  • 12 boneless and skinless chicken thighs
  • 300g/12 oz brown cap mushrooms
  • 2 tablespoons Extra virgin olive oil
  • 2 tablespoons tomato ketchup
  • 2 tablespoons grainy mustard
  • 1 tablespoons yellow mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcester sauce
  • 1 tablespoon red wine vinegar
  • 2 cloves of garlic
  • 2 tsps. fresh tarragon

Instructions

  1. Preheat the oven to 350 F/180 C. Place the chicken thighs in an oven proof casserole dish. Wash the mushrooms and roughly chop them. Add to the casserole dish.
  2. Place the olive oil, tomato ketchup, mustards, brown sugar, Worcester sauce and vinegar in a small bowl. Crush the garlic and add to the bowl. Mix the ingredients together and pour over the chicken.
  3. Cook for 90 minutes. Chop the fresh tarragon and scatter over the chicken just before serving.
  4. Note that you do not need to add salt and pepper as the sauce ingredients are already seasoned.