Easy chicken casserole
This easy chicken casserole is a hearty and comforting dish featuring chicken, vegetables, and a rich sauce.
Equipment
- non-stick casserole pan
Ingredients
Chicken and Vegetables
- 8 thighs bone-in, skin-on chicken thighs around 850g/1lb 14oz
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 4 rashers smoked back bacon cut into roughly 2cm/¾in slices
- 150 g small mushrooms halved or quartered if larger
- 3 medium carrots peeled and cut into roughly 1.5cm/⅝in slices
- 20 g plain flour around 2 tbsp
- 1 teaspoon dried thyme
- 500 ml hot chicken stock (made with 1 stock cube)
- 1 medium leek trimmed and cut into roughly 1cm/½in slices
- salt to taste
- black pepper freshly ground, to taste
Instructions
Cooking Steps
- Preheat the oven to 190C/170C Fan/Gas 5. Season the chicken thighs with salt and black pepper.
- Heat the oil in a large non-stick casserole pan over medium heat and fry the chicken for 7–8 minutes, skin-side down, until browned. Turn and cook for 3 minutes more. Transfer to a plate.
- Return the pan to heat, add the onion, bacon, and mushrooms, and fry for 4–5 minutes until lightly browned. Add the carrots and flour, tossing them together well.
- Sprinkle with thyme, pour in the stock gradually, stirring well. Add the chicken back and bring to a gentle simmer. Cover the pan with a lid.
- Place in the oven and cook for 45 minutes. Take out and stir in the leeks.
- Return to the oven for another 15 minutes until the chicken and leeks are tender and the sauce has thickened. Serve.
Notes
This dish can be customized with different vegetables or herbs according to preference.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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