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Sherry chicken casserole

by Christina Julia

Sherry chicken casserole

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 chicken fillet portions, skinned and chopped
  • 25g/1oz butter
  • 1 large onion, finely chopped
  • 100g/4oz button mushrooms, quartered
  • 400g/14oz canned chopped tomatoes
  • 125ml/4fl oz sherry
  • 2 tablespoons tomato purée
  • 1 bouquet garni
  • salt and freshly ground black pepper


  • Preheat the oven to 180°C/
    350°F/Gas mark 4.
  • Brown the chicken in the butter in a
    flameproof casserole dish. Remove
    with a slotted spoon, then add the
    onion and fry for 2 minutes. Add
    the mushrooms and cook for a
    further 1 minute. Return the chicken
    to the pan.
  • Add the tomatoes. Blend the sherry
    with the tomato purée, and stir in.
    Add the bouquet garni and season
    with salt and pepper. Bring to the
    boil, then cover and cook in the
    oven for 11⁄2 hours or until the
    chicken is tender. Skim off any fat,
    and serve the casserole hot.

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