Mustard chicken & mushroom casserole

Take the chicken out of the refrigerator about 30 minutes before cooking.

Heat the olive oil and butter in a large casserole or Dutch oven. Brown the chicken on both sides and season with salt and black pepper.

Peel and slice the garlic cloves. Clean the mushrooms and cut any larger ones into bite-sized pieces. Add the garlic and mushrooms to the casserole and stir to combine.

Pour in the white wine, then add the rosemary sprigs, Dijon mustard, salt, honey and black pepper to taste.

Transfer the casserole to a 180°C (350°F) oven and cook for about 1 hour. Alternatively, simmer it on the stovetop over medium heat with the lid on. Stir in the heavy cream 20 minutes before the end of the cooking time.

Meanwhile, prepare the couscous. Combine all the couscous ingredients except the parsley in a bowl and cover tightly with plastic wrap or a lid. Let stand for about 20 minutes, then fluff with a fork and transfer to an ovenproof dish. Heat in the oven for about 20 minutes. Fold in the chopped parsley just before serving. Serve the mustard chicken and mushroom casserole with the spiced couscous.

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Mustard chicken & mushroom casserole