Prep Time: 15 mins Cook Time: 1 hr 15 mins Total: 1 hr 30 mins Yields: 6
“After letting it cook for two hours, I’ve returned to the kitchen, and let me tell you, the Jamie Oliver Chicken Mushroom Lasagne is an absolute masterpiece! I’m in awe—it might just be one of the most incredible dishes I’ve ever prepared. The aroma of sage, garlic, and lemon has completely captivated my senses. I felt as though I was dining at a top-notch restaurant with every exquisite bite. :)”
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What is Jamie Oliver Chicken & Mushroom Lasagne
Jamie Oliver’s Chicken & Mushroom Lasagne is a culinary masterpiece that combines tender chicken thighs, savory mushrooms, leeks, and an aromatic blend of herbs, all layered between fresh lasagna sheets and smothered in a luscious béchamel sauce. It’s a heartwarming dish that’s perfect for sharing with family and friends.
Why you’ll love it
- Hearty and Satisfying: This lasagne is a true comfort food. The combination of chicken and mushrooms creates a filling and satisfying dish that’s perfect for any occasion.
- A Symphony of Flavors: The rich and creamy béchamel sauce, infused with leftover mushrooms, perfectly complements the savory chicken and earthy mushrooms. The addition of fresh herbs and a hint of lemon zest adds layers of flavor complexity.
- Jamie Oliver’s Touch: With Jamie Oliver’s guidance, you’ll not only enjoy a delicious meal but also learn valuable cooking techniques and flavor combinations that can be applied to various dishes.
Jamie Oliver Chicken and Mushroom Lasagne Recipe
Ingredients
Chicken and Mushroom Filling:
- Chicken Thighs – 8 (fat-free range) chicken thighs skinless
- Mushrooms – 400g mushrooms, sliced
- Leeks – 3 leeks, sliced
- Butter – 60g salted butter
- Olive Oil – 3 tablespoons olive oil
- Salt and Pepper – to taste
- Fresh Thyme – 4-5 sprigs fresh thyme
- Garlic Cloves – 5 garlic cloves, peeled and smashed
- Sage Leaves – 12 fresh sage leaves
- Lemon Zest – zest of 1 lemon
- Dried Wild Mushrooms – 20g dried wild mushrooms (optional)
Bechamel Sauce:
- Butter – 130g salted butter
- All-Purpose Flour – 130g all-purpose flour
- Milk – 2 liters full-fat milk
- Salt and Pepper – to taste
- Pecorino Cheese – 65g pecorino cheese, grated
Assembly and Pasta:
- Fresh Lasagna Sheets – 1 packet
Instructions
Cook Chicken thighs:
- Season chicken thighs with salt and pepper.
- Sear chicken in a pan with 2/3 of the olive oil and 1/2 of butter until browned on all sides.
- Add smashed garlic, fresh sage leaves, and lemon zest to the pan. Stir.
- Pour in milk (enough to almost cover the chicken)
- Add the dried wild mushrooms.
- Simmer gently until the chicken is cooked.
- Remove chicken and shred when cooled.
- Strain and reserve the milk, discarding the garlic, sage, and lemon zest.
Cook Leeks and Mushrooms:
- Sauté leeks and mushrooms in 1/2 of the butter in a separate pan and 1/3 of the olive oil until softened.
- Season with salt, pepper, and fresh thyme.
- Cover and cook until liquids evaporate.
- Set aside.
Prepare Bechamel Sauce:
- Melt the butter in a saucepan, then add the all-purpose flour to create a roux.
- Add gradually reserved milk (top it up to 2 liters) while stirring to avoid lumps. Cook until thickened.
- Add leftover mushrooms (from the chicken mixture) and season with salt and pepper.
- Cook until the sauce is well-flavored and smooth.
Assemble the Lasagna:
- Preheat the oven to 180°C (350°F).
- Butter a baking dish and rub it with garlic and salt.
- Divide the filling ingredients into 3 parts while dividing the bechamel into 4 parts since we need an extra layer for the top.
- Lay lasagna sheets, allowing them to extend over the sides.
- Layer with a portion of leeks, mushrooms, chicken, and a drizzle of bechamel sauce.
- Repeat the layering process until the ingredients are used up, finishing with lasagna sheets on top.
Bake:
- Pour the remaining bechamel sauce over the top layer of lasagna.
- Sprinkle with the grated pecorino cheese.
- Cover with double foil and bake for approximately 45 minutes at 180°C (350°F).
- Remove the foil and bake for a few minutes until the top is golden brown.
Serve:
- Allow the lasagna to rest before slicing and serving.
- Enjoy your Chicken Mushroom Lasagna with Creamy Leeks!
Tips
- Use fat-free range chicken thighs for a healthier option.
- Fresh lasagna sheets are ideal for this recipe, but you can use dried ones if needed.
- Soak the dried wild mushrooms in hot water for added depth of flavor.
Variations
- Experiment with different mushroom varieties like cremini or shiitake for unique flavor profiles.
- If you prefer, you can substitute chicken thighs with chicken breasts for a leaner option.
How to serve Jamie Oliver Chicken Lasagne
- Serve Jamie Oliver’s Chicken & Mushroom Lasagne piping hot, straight from the oven.
- It pairs wonderfully with a side salad or some garlic bread to complete your meal.
- This dish is perfect for gatherings, special occasions, or when you simply want to treat yourself and your loved ones to a taste of culinary excellence.
- Enjoy every bite of this delicious twist on a classic favorite!
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Jamie Oliver Chicken & Mushroom Lasagne
Ingredients
Chicken and Mushroom Filling:
- 8 skinless chicken thighs fat-free range
- 400 g mushrooms sliced
- 3 leeks sliced
- 60 g butter
- 3 tablespoons olive oil
- Salt and pepper to taste
- 4-5 sprigs of fresh thyme
- 5 garlic cloves peeled and smashed
- 12 fresh sage leaves
- Zest of 1 lemon
- 20 g dried wild mushrooms optional
Bechamel Sauce:
- 130 g butter
- 130 g all-purpose flour
- Approximately 2 liters of milk
- Leftover mushrooms from chicken mixture
- Salt and pepper to taste
- 65 g grated pecorino cheese
Assembly and Pasta:
- Fresh lasagna sheets
Instructions
Cook Chicken thighs:
- Season chicken thighs with salt and pepper.
- Sear chicken in a pan with 2/3 of the olive oil and 1/2 of butter until browned on all sides.
- Add smashed garlic, fresh sage leaves, and lemon zest to the pan. Stir.
- Pour in milk (enough to almost cover the chicken)
- Add the dried wild mushrooms.
- Simmer gently until the chicken is cooked.
- Remove chicken and shred when cooled.
- Strain and reserve the milk, discarding the garlic, sage, and lemon zest.
Cook Leeks and Mushrooms:
- Sauté leeks and mushrooms in 1/2 of the butter in a separate pan and 1/3 of the olive oil until softened.
- Season with salt, pepper, and fresh thyme.
- Cover and cook until liquids evaporate.
- Set aside.
Prepare Bechamel Sauce:
- Melt the butter in a saucepan, then add the all-purpose flour to create a roux.
- Add gradually reserved milk (top it up to 2 liters) while stirring to avoid lumps. Cook until thickened.
- Add leftover mushrooms (from the chicken mixture) and season with salt and pepper.
- Cook until the sauce is well-flavored and smooth.
Assemble the Lasagna:
- Preheat the oven to 180°C (350°F).
- Butter a baking dish and rub it with garlic and salt.
- Divide the filling ingredients into 3 parts while dividing the bechamel into 4 parts since we need an extra layer for the top.
- Lay lasagna sheets, allowing them to extend over the sides.
- Layer with a portion of leeks, mushrooms, chicken, and a drizzle of bechamel sauce.
- Repeat the layering process until the ingredients are used up, finishing with lasagna sheets on top.
Bake:
- Pour the remaining bechamel sauce over the top layer of lasagna.
- Sprinkle with the grated pecorino cheese.
- Cover with double foil and bake for approximately 45 minutes at 180°C (350°F).
- Remove the foil and bake for a few minutes until the top is golden brown.
Serve:
- Allow the lasagna to rest before slicing and serving.
- Enjoy your Chicken Mushroom Lasagna with Creamy Leeks!