Chicken and wild mushroom casserole

Preheat the oven to 200°C/180°C fan/gas 6. Add the oil to a large ovenproof casserole dish set over a high heat. Once hot, add the chicken and fry until deep golden brown on both sides, about 3–4 mins each side. When cooked, transfer to a plate then lower the heat to medium and add the onion, carrots, celery and mushrooms. Cook, stirring, until lightly browned and softened for 5–6 mins. Scrape up any browned bits from the bottom of the pan as this will add extra flavour.

Add the garlic and most of the thyme (reserving some to garnish) with the flour and cook, stirring, for 1 min. Slowly add the chicken stock, stirring all the time, then add the mushroom sauce, cider vinegar and mustard. Next, return the chicken to the pan and season with salt and pepper. Bring to a simmer, then carefully transfer to the oven and bake uncovered for 25 mins, until the chicken is thoroughly cooked through and the sauce has thickened slightly.

Once the chicken is cooked, add the spinach to the pan, stirring between batches to wilt it slightly. Taste and adjust seasoning, then serve with the remaining thyme scattered on top.

Cook’s tip: To cook in a slow cooker, get the casserole to the point at which everything has just come to a simmer in the pan, then carefully transfer to a slow cooker and cook for around 3–4 hours on low until the chicken has cooked through and the sauce has thickened to your liking. Add the spinach for the final 20 mins, until wilted. To cook this meal on the hob, simmer for 25 mins, stirring occasionally, until the chicken is cooked all the way through and the sauce thickened, then adding the spinach until wilted.

Serving suggestions: Baked potatoes, a creamy mash, crusty bread or tagliatelle all go well with this dish.