Our main course for Sunday dinner:
chicken and mushroom casserole with cider
(on the stove top instead of baking!)
I used only two pieces of thigh, hence scaled all ingredients accordingly.
chicken coated in seasoned flour, sliced mushrooms, cider,
bay leaf, thyme sprigs, english mustard, heavy cream, chopped cilantro
paired with toasted bread and wheat berries and roasted carrot salad
pages 214-215 of
|Hugh Fernley-Whittingstall's River Cottage Every Day|
The group at The Cottage Cooking Club
headed by the lovely leader
We are attempting to cook from both River Cottage Every Day (RCED) for all,
and River Cottage Love Your Leftovers (RCLYL) - optional!
I will do a round up of the dishes I make from Hugh's book on the 28th
of each month, but since I cannot wait that long, I am posting them as I make them!
Cookbook Countdown has a new website :