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How to Cook Chicken With Mushrooms in a Cast Iron Dutch Oven.

Updated on November 6, 2017
tonymead60 profile image

Tony loves experimenting with food tastes. One pot meals are his favourites, if they are curries or stews he adds his own blend of flavours.

beautiful tasty mushrooms
beautiful tasty mushrooms | Source

I've been looking for meals that can be made in one pan wherever possible and are rustic in style, as a sort of reaction to all the nouveau cuisine that is so popular today.

I was lucky enough to get a couple of cast iron pots for my birthday and that swung it for me to try and use them to their fullest.

This weekend my sister was coming around for a meal with her hubby who hates anything 'spicy' to eat. So I needed a meal that would be tasty and easy to cook. It's so frustrating when family and friends come around and you are stuck in the kitchen making the meal.

How to roast your chicken

What you need for this recipe is pretty simple.

This should serve four.

1/2 a good sized chicken; leg and breast.

2 medium onions

4 cloves of garlic.

1 dessertspoon of coriander powder.

Olive oil

A good slash of Worcestershire sauce. [no offence to my American friends but I love the way they pronounce Worcestershire.]

Another slash of balsamic vinegar

A good handful of mushrooms, broken into pieces

Salt and pepper to your taste.

1 tin of mushroom soup preferably condensed.

6 good sized potatoes to cook in their jackets.

shredded chicken

coversion gas mark to degrees F

Fahrenheit Gas Stove Mark

225 F 1/4 Mark

250 F 1/2 Mark

275 F 1 Mark

300 F 2 Marks

325 F 3 Marks

350 F 4 Marks

375 F 5 Marks

400 F 6 Marks

425 F 7 Marks

450 F 8 Marks

475 F 9 Marks

Put on the oven, about GM5-375ºF or 191ºC

Everything can be done hours before your guests arrive; that gives you time to put on your best frock and chill out before people arrive. Perhaps make a cocktail for yourself and sit back for an hour.

For the jacket potatoes.

Wash the skins and then put the potatoes in a baking tray in the middle of the oven. You can par-boil them to speed up the cooking. I have some metal skewers that I push through the potatoes, this helps the heat penetrate them.

Okay remove all the meat from half your chicken the one I cooked was a big bird, about 2 kilo so if your bird is not so big you can use a whole bird; it's up to you. Shred the meat rather than carve it, just pull it into pieces.

Add oil to your cooking pot and warm on a gentle heat.

Rough chop and then fine chop some of the onion and garlic.

Drop them in the warmed oil and stir, raise the heat a little so that the onions are just sweating.

Add the shredded meat and mix in.

Add mushrooms and seasoning including the Worcester sauce and coriander powder.

If you have condensed soup mix this in, only add water if you think you mix is a little dry. Maybe half the can of water will be enough.

When everything is at a rolling boil, switch off the heat.

Move the potatoes to the bottom of the oven assuming they've been there about an hour or so.

Now the benefit of that cast iron cook pot from hob to oven.

Close the oven door and go finish your cocktail, and wait like the ever efficient host for you guests to arrive. When all are ready open the oven and serve.

How to Serve

When the potatoes are cooked, slit them and add a little salt and a knob of butter, and then pour your chicken mix over the top. Decorate with a little dried or fresh herbs and serve.

Serve a well chilled white wine, maybe a new world merlot would be nice. I like Corbierres with aalmost everything so I'll stick to that.

3.3 stars from 12 ratings of Chicken in Mushroom

Cook Time

Prep time: 45 min
Cook time: 2 hours 30 min
Ready in: 3 hours 15 min
Yields: 6 hearty portions with jacket potatoes


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    • tonymead60 profile imageAUTHOR

      Tony Mead 

      7 years ago from Yorkshire


      thank the nice comment and following me too. I will return the compliment and take a look at your hubs



    • janshares profile image

      Janis Leslie Evans 

      7 years ago from Washington, DC

      This sounds lovely. I like the one-pot method. The flavors sound very tasty. voted up, useful, and interesting.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire

      Derdriu, you say the nicest things, it's worth writing a hub just for your comments, because they cheer me up and make me smile.

      We often have this meal at weekends so I don't have to be cooking all day.

      Tequila sunrise, not that I partake very often, but I like the colours of this drink. My favourite tipple is amaretto in a large brandy glass filled with ice cubes.

      hic. real chillout juice.

      I watch a number of American cooking shows on TV, in particular 3Ds with Guy Fieri and quite often it is an ingredient, and everyone seems to trip and stumble over its pronunciation. In Yorkyspeach the 'shire' bit would dropped and it would end up 'wuster sauce'. If you wanted the shire bit, then that would just be a 'shh' so 'wusta-shh sauce.'

      regards Tony

    • profile image


      9 years ago

      Tony, What an attractive, convenient, scrumptious recipe which is so easy on the chef's time and the guest's stomach! In particular, I enjoy the sense of place which I always get from your culinary hubs. You do a really great job of pacing step-by-step instructions with pivotal "pretty pictures." Additionally, I like the double dose of mushrooms through the fresh ingredients and the condensed soup. This is a win-win situation.

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

      P.S. What's your favorite cocktail?

      P.P.S. What are the pronunciation options for "Worcestershire"? In particular, WWAYD (What would a Yorkshireman do?)?

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire

      HI stressily

      thank you for comments and votes. I like severeal oils, one i find best for real subtle flavours is almond oil. It is the one I tend to use in bread if I am not using butter.

      cheers Tony

    • profile image


      9 years ago

      tonymead60: You got my attention with coriander, mushrooms, balsamic vinegar, and Wus-ter-shh(?) sauce! This recipe is well presented with helpful, clear photos. I have a similar recipe in which I use sunflower or safflower oil; they both are such gentle flavor enhancers that they're standard in my kitchen. All the votes! Well done, and thank you for sharing.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire

      Hi iZeko

      nice of you to pop in to see me. You can have some real fun with this style of cooking because it frees you up to get on with other things. I love cooking for friends, but I hate when they arrive and I have to keep breaking off and dashing into the kitchen.

      cheers Tony

    • iZeko profile image


      9 years ago

      Hi Tony! What I like best is that you don’t have to be stuck in the kitchen the whole time to prepare that. Looks delicious!

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire

      HI cloverleaf

      many thanks for the comment, I think I'm going to try other one pot recipes so much easier to wash up.

      cheers Tony

      Hi Konza

      Yes your right, almost try Wus-ter-shh; like shushing someone just shh.

      Mind you, you have to remember I'm from Yorkshire and we chop and change words here alot.

    • Konza profile image


      9 years ago from Kansas

      Woos-ter-sher? Is that wrong? :D

      Balsamic vinegar and coriander makes this sound heavenly.

    • Cloverleaf profile image


      9 years ago from Calgary, AB, Canada

      Hi Tony, I had to chuckle when reading your comment about Worcestershire Sauce. I haven't met anyone in Canada who can say it properly either, but I do appreciate their trying! :-) Your recipe sounds delicious, and I like the fact that it is a one pot meal. Thanks for sharing!


      Voted up / bookmarked.


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