Chicken & Mushroom Bake with Vegetable Mash

Chicken & Mushroom Bake with Vegetable Mash

  • Serves: 6
  • Prep Time: 00:20
  • Cooking Time: 00:35
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This creamy chicken and mushroom casserole with a hint of garlic is the perfect family winter meal. I've topped it with a delicious vegetable mash made from sweet potato and swede. This recipe is plentiful and should provide you with leftovers.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 - 2 Tbsp coconut oil
  • 1kg skinless chicken, (breast or thigh) chopped into bite size pieces
  • 2 leek(s), remove green tops (cut once lengthways & then thinly slice)
  • 1 1/2 Tbsp minced garlic
  • 400g button mushrooms, finely sliced
  • 125ml (1/2 cup) chicken broth/stock
  • 2 Tbsp arrowroot flour, blended with a little water
  • 200ml coconut cream
  • 1 tsp sea salt, and black pepper to taste
  • 100g baby spinach leaves
  • MASH TOPPING:
  • 2 swede(s), diced small
  • 800g sweet potato, chopped into even size pieces
  • 2 Tbsp ghee, or grass-fed butter
  • 2 Tbsp coconut cream
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper, ground

Directions

To make the Vegetable Mash: Add the diced swede to a large saucepan of boiling water and simmer for 6 - 8 minutes then add the sweet potato. Cook the vegetables until tender, drain well and transfer to a food processor (or you can mash by hand but it won't be as smooth). Add the ghee, coconut cream, salt and pepper and blend to produce a smooth texture. Set aside.

Meanwhile, preheat the oven to 180c (fan-forced). Grease a 3-litre capacity baking dish.

Add some coconut oil to a large 32cm frying pan over high-medium heat. Cook the chicken in batches for approximately 3 - 4 minutes or until lightly browned and cooked through. Set aside on a large plate.

Reduce the pan to medium heat and add the leek and extra oil if needed. Cook, stirring for 5 minutes. Add the garlic and mushrooms, cook for 2 - 3 minutes until the vegetables are tender.

Add the chicken broth. Bring to a boil, then reduce to a simmer for 2 minutes. Stir through the coconut cream, salt and pepper.

Add the arrowroot to a cup and mix with 2 tablespoons of water to create a smooth slurry. Pour into the pan and stir, gently simmering only until the sauce thickens.

Transfer the set aside cooked chicken to the pan and stir the chicken through the leek/mushroom mixture. Remove the pan from the heat and stir through the spinach leaves.

Spoon the mixture into the baking dish. Add the vegetable mash on top and use a spatula to spread out.

Bake for 20 minutes or until piping hot. If you would like a little extra colour on top, pop under the grill for a few minutes after heated through but watch carefully.

Chicken and Mushroom Bake can be served on its own or with a salad or steamed vegetables on the side.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

chicken

Choose grass fed, free-range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

leek(s)

Leek is a vegetable that belongs to the onion and garlic family. The edible part of the leek is the white base called the stem or stalk, the leaf sheath needs to be removed before eating. Leeks have a sweet, mild onion flavour and are commonly used in stock and soups. Leeks contain many flavonoid anti-oxidants, minerals and vitamins that have proven health benefits.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

mushrooms

Mushrooms are classified as fungi. Edible mushrooms are very low in kilojoules, rich in minerals and B complex vitamins, when exposed to UV light they contain large amounts of vitamin D2. Mushrooms are also used for medicinal purposes.

chicken broth/stock

Making home made chicken broth is a great way to heal Leaky Gut and excellent to drink when unwell. Traditionally broth was made just from bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. By using a slow cooker, making your own broth/stock is so easy. As soon as a roast chicken is eaten, all the bones go into the fridge or frozen ready for the next batch of broth. If purchasing store bought stocks, read the labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. Chicken broth recipe is on page 295 of The JOYful Table cookbook. Freeze ice block trays filled with chicken broth for when a small amount is required for a recipe.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

spinach leaves

I use English spinach leaves in my recipes. This more modern variety of spinach is more tender than older varieties and has small flat leaves. Can be eaten raw or lightly cooked. Spinach has a high nutritional value and is a rich source of iron.

swede(s)

The vegetable swede is also know as rutabaga in North America. Swede is a root vegetable that is a similar shape to a turnip but larger, it's flavour is sweeter than a turnip and cream in colour, with some purple on top. The leaves can be eaten as a leaf vegetable. Swede is an excellent substitute for white potato, it can be roasted, baked, boiled, mashed, sauteed and delicious added to soups and stews. Swede can also be thinly julienned or grated uncooked and added to salads or coleslaw. It's a winter vegetable and stores well. Swede is high in vitamin C and provides antioxidants and immune support, helping protect the cells from free radical damage and assists in the thyroid hormone thyroxine. Swedes are rich in beta carotene and also an excellent source of iron, potassium and manganese, a good source of fiber, thiamin, vitamin B6, calcium, magnesium and phosphorus.

sweet potato

Sweet potatoes are a nutrient-dense root vegetable, naturally sweet and high in fibre. They are a rich source of beta carotene (vitamin A), on average one medium sweet potato provides more than 100% of the Recommended Dietary Intake (RDI) for vitamin C. Also high in vitamin E and potassium. Store in a cool place but not in the fridge.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.