A good chicken casserole (pollo ai funghi) is an all-seasons dish, but we believe it’s a good way to ease you into autumnal vibes, wherever you are in the world. You can still enjoy it on the terrace, if you are in a place where summer still lingers, but it will also warm your heart and make you think of blushing trees shedding their leaves…ahhhh! Use your favourite mushrooms in this recipe (the wilder the better!) and some cherry tomatoes on the vine.

Ingredients for two:
600g chicken
1 celery stick
½ a carrot (or 1 small one)
½ an onion (or 1 shallot)
300g mixed mushrooms
150ml vegetable stock
100ml white wine
200g cherry tomatoes on the vine
1 tsp tumeric
1tsp oregano
salt and pepper

Step 1 – Chop the carrot, celery and onion very finely with a knife or with a mezzaluna and place on a plate. Chop the cherry tomatoes in half and put these aside as well to use when needed. Then chop the mushrooms into thin slices and leave to one side.

Step 2 – Warm up some olive oil (up to three tablespoons) in a wide frying pan, on a medium heat on the stove. When the oil is hot (it should not be burning) add the chopped carrot, celery and onion and fry gently for a few minutes. Add two ladles of vegetable stock and a pinch of salt. Cover with a lid and let cook for 4-5 minutes on a gentle flame.

Step 3 – After that, turn up the heat and place the chicken in the pan. Let it fry for a few minutes, adding more stock if needed, until the chicken gains some colour.

Step 4 – Add the wine, mix with a wooden spoon and let it evaporate. Then add the mushrooms and mix and then let cook for a few minutes. Add the tomatoes, with another pinch of salt, as well as the tumeric and oregano.

Step 5 – Add some vegetable stock, let it bubble and turn the heat down, cover with a lid and let cook for thirty minutes. Remember to give it some love, every now and then, mixing frequently and adding vegetable stock if you see that the juices are running low.

Step 6 – When the thirty minutes have passed, remove the lid, turn the heat up again and let the chicken skin turn golden. Taste the sauce and add salt if needed and a good sprinkle of black pepper before serving. Your casserole, pollo ai funghi, is ready to serve!