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
Ingredients
Chicken and Mushroom Filling:
- 8 skinless chicken thighs fat-free range
- 400 g mushrooms sliced
- 3 leeks sliced
- 60 g butter
- 3 tbsp olive oil
- Salt and pepper to taste
- 4-5 sprigs of fresh thyme
- 5 garlic cloves peeled and smashed
- 12 fresh sage leaves
- 1 lemon (zest of 1 lemon)
- 20 g dried wild mushrooms optional
Bechamel Sauce:
- 130 g butter
- 130 g all-purpose flour
- 2 l 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 ⅔ of the olive oil and ½ 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!