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Chicken, Bacon, Mushroom and Raclette Casserole

Cook Time:

45 - 50 minutes cooking time


2 – 3 people

Chicken, Bacon, Mushroom and Raclette Casserole

8-10 small cherry tomatoes on the vine
5 – 6 medium sized potatoes, e.g. King Edward
2 medium sized organic carrots
2 large Chicken free range breasts (roughly 300 g)
300 g streaky bacon
2 teaspoons vegetable oil (I used Rapeseed)
250 g large brown button mushrooms
1 teaspoon powdered fenugreek
1 teaspoon dried thyme
A few twists of salt and pepper
150 millilitres white wine
150 millilitres cream or cream alternative (I used Rama 15%)
1 teaspoon balsamico Blanco (white balsamic vinegar)
3 teaspoons gluten free flour
150 g raclette cheese

Start by heating your oven to 180 degrees Celsius and while this is happening take the cherry tomatoes, remove them from the vine to a sieve and wash thoroughly, when done place a sheet of baking paper on a baking sheet and add the tomatoes on top then place in the oven near the top. Peel the potatoes and add to a saucepan full of cold water and a little rock salt, when all the potatoes are in turn on the heat to medium and leave to come to a full boil, then drain the potatoes and leave to cool. Continue by peeling, topping and tailing the carrots, then cut in half lengthways and then chop across so you form half-moon shapes. Brush the outside of the mushrooms then remove the stalk of the button mushrooms before dicing and set aside. Continue by removing the fat and sinew from the chicken breasts, then place the bacon on a chopping board and slice into strips before cutting across and dicing. Now you are ready to cook.

Heat the oil in a deep frying pan and, when hot, add the diced bacon and cook until golden brown. When nearly done grease a deep casserole dish and then add the chopped bacon to it leaving the fat in the pan. Then add the chicken breasts and cook on a high heat for 3 minutes on each side, then leave on a clean chopping board to cool. Now add the chopped mushrooms, powdered fenugreek, salt and pepper and stir fry for a couple of minutes before adding the chopped carrots and stir frying for another minute then add to the casserole dish with the tomatoes from the oven and then pour the white wine into the pan and reduce until almost completely gone while chopping the chicken breasts into bit sized pieces and adding to the casserole dish. When the wine is nearly gone, add the white balsamic vinegar and cream or cream alternative, bring to a simmer. While this is happening add a couple of dessert spoons of water to a cup, place a small sieve above it and then sieve in the gluten free flour, once done mix together to form a paste. Add the paste to the sauce and stir in well then simmer for another minute before pouring over the mix in the casserole dish. Take the now cooled potatoes and cut lengthwise before layering on top of the casserole dish, top with a few blobs of butter and a dusting of dried thyme then place in the oven for 30 minutes. After this time, remove the outer skin of the raclette cheese then top the potatoes with this and put back in the top of the oven for 10 minutes. Remove from the oven and allow to cool for 10 minutes before serving to plates.

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