Chicken, Madeira and Chanterelle Casserole - Foraged

Chicken, Madeira and Chanterelle Casserole

A perfect one-pot winter warmer, this casserole is easy to make and packed with flavor.

Image Courtesy of James Martin


For the casserole
  • 1 medium chicken, jointed into 8 pieces
  • 1 tsp plain flour
  • 75g/2½oz butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 5 tbsp Madeira
  • 500ml/18fl oz chicken stock
  • 200ml/7fl oz double cream
  • 4 sprigs fresh thyme, leaves only, chopped
  • 250g/9oz chestnut mushrooms, cut into quarters
  • 100g/3½oz chanterelle mushrooms, cleaned
  • 2 tbsp roughly chopped fresh flat leaf parsley
  • Sea salt and freshly ground black pepper
For the potatoes
  • 1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks
  • 150g/5½oz butter
  • 150ml/5fl oz double cream


Season the chicken pieces with salt and pepper and dredge them in the flour.

Put a pan over a medium heat and add ⅔ of the butter.

Fry the chicken pieces in batches until golden brown and then place in a casserole dish.

Put the casserole dish over a medium heat and put in the onion, garlic, Madeira, chicken stock, cream, and thyme.

Stir well to combine and bring to the boil.

Reduce the heat and simmer for 12-15 minutes.

Stir in the mushrooms and simmer for further 12-15 minutes.

Season with salt and pepper and then stir in the remaining butter and parsley.

Boil the potatoes in salted water before reducing the heat and simmering for 12-15 minutes.

Drain the potatoes and return them to the pan over a low heat for a few minutes to dry them out.

Until smooth and then add in the butter and cream.

Plate up the casserole and serve with a large spoonful of the mash.

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