Spezzatino di Pollo Con funghi e pomodoro

Chicken Casserole with Mushroom and Tomato

A very simple, classic way of making a chicken and mushroom casserole. I like to make the dish taste more interesting by adding some wild mushrooms to the mix.


  • 1 x 3¼ lb chicken, jointed into 6 pieces
  • 4 tablespoons olive oil
  • 2 garlic cloves, chopped fine
  • 2 or 3 teaspoons fresh rosemary leaves
  • 8 oz fresh mushrooms, thickly sliced
  • cups puréed or canned chopped tomatoes
  • sea salt and freshly ground black pepper


  1. Using a sharp knife, trim the chicken carefully. Heat the olive oil in a skillet. Add the garlic and rosemary and fry for about 4 minutes.
  2. Lay the chicken in the pan and cook until sealed and browned on both sides. Add the mushrooms and mix together thoroughly.
  3. Pour over the tomatoes and mix again. Season with salt and pepper to taste and cover.
  4. Simmer gently for about 30 minutes, or until the chicken is thoroughly cooked through. Transfer to a warmed serving platter and serve immediately.