AIP Chicken and Mushroom Casserole Recipe
Casseroles are so delicious, but preparing them with a ton of processed oils and carb-laden noodles wreaks havoc on your body. This alternative is just as tasty and much better for you.
Casseroles Around the World
I found out that people in different countries have different interpretations of casserole. In the U.S. and parts of Canada, for example, this dish is often ooey, gooey and creamy.
An American casserole typically contains condensed soup. Cream of mushroom and cream of chicken soup are popular.
The soupy chicken mixtures are often topped off with cheese or a cracker crumb topping. American casseroles tend to be bound with starches, including pasta, potato, flour and rice.
Australia, New Zealand and the United Kingdom look at casseroles differently. For the most part, people in these countries use the term casserole to refer to the dish in which the food is prepared rather than a specific kind of meal.
Typically casseroles in these countries resemble more of a stew. The meat and vegetables get started on the stove, and then enter the oven for a long slow cook in liquid for a moist and tender result.
Cooking Onions for Casserole
While you may shed some tears while cutting your onion, cooking your onion shouldn’t be painful or complicated.
For this dish, we want the onions to caramelize and become nice and soft. This isn’t a quick process, so you’ll need some patience.
For optimum results, stir often, watching for the onions to assume a nice brown hue. When they’re ready, the stiffness will have been cooked out and they’ll be soft.
Your finished onion will have lost its sharp taste and gained sweetness – a perfect complement to this AIP chicken and mushroom casserole.
- 2 Tablespoons of olive oil (30 ml), to cook with
- 8 chicken thighs (with skin on) (1.2 kg)
- 1 medium onion (110 g), peeled and thinly sliced
- 3 cloves of garlic (9 g), peeled and chopped
- 30 white button mushrooms (300 g), halved
- 2 carrots (100 g), peeled and cut into chunks
- Several sprigs rosemary
- Salt to taste
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a large non-stick and brown the chicken thighs skin-side down until golden and crispy, then turn and grill the underside for a minute or two. Remove from the pan and place the chicken pieces in a roasting dish. (Be mindful that the chicken is still uncooked in the center.)
- It is unlikely that you will need additional olive oil, as there will be some rendered fat from the chicken in the pan. Add the sliced onions, garlic and rosemary and cook over a low-moderate heat to soften the onions completely. Increase the heat and cook until they become jammy. Stir in the mushrooms and carrots, only to coat them in the mixture, then remove the pan from the heat.
- Spoon the vegetables into the roasting tray around the chicken pieces and place the dish in the oven for 30 minutes.
- Season with salt and additional rosemary sprigs, then serve to the table for everyone to help themselves.
All nutritional data are estimated and based on per serving amounts.
- Calories: 495
- Sugar: 4 g
- Fat: 35 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g