It’s been far too long since I posted a new recipe and as a result, you’re getting an unseasonal dish of chicken casserole. After what seems like the longest winter and with temperatures still cold, I think a comfort dish like this is still needed! This is based on a dish that we ate quite a lot growing up, just adapted to my own tastes. Given that there are thousands of recipes on the internet for chicken casserole, I was surprised to get such a strong reaction to a picture of this that I posted on my Instagram stories at the weekend. So hopefully you like this recipe!

Useful tips & links:

I use chicken breast as not everyone I cook for likes dark chicken meat. You can use thighs, or alternatively butcher a whole chicken to use here. If you do this I would leave the chicken in the casserole for the whole time that it is in the oven. I halve my chicken breasts and only add them back in at the end of the cooking time so that they don’t dry out.
You can use a variety of vegetables to suit your own tastes. For instance, mushrooms would be delicious or frozen baby onions. In the summer you can make it lighter by using peas or summer squash.
The herbs are really important here, so make sure to use a variety. You can use whatever suits your own tastes, for instance rosemary and sage would work well.
To make this a one pot meal, add some baby potatoes when you add the stock.
For a creamy finish, some creme fraiche or double cream added towards the end of the cooking time will make this a more decadent treat.
Like any casserole or stew, it tastes even better reheated the next day. It also freezes well.
For another take on Chicken Casserole, have a look at Sheila’s recipe on Gimme the Recipe.
See also my Chicken Chasseur and I often serve the filling for my Rustic Chicken, Mushroom and Leek Pie over mash too.

Chicken Casserole

Serves 4 generously

Ingredients:

3 – 4 skinless, boneless chicken breasts halved or 6-8 thighs
2 tablespoons of flour
1 teaspoon of paprika
Salt and pepper
1 tablespoon of oil
3 slices of smoked bacon, chopped
2 onions, diced
1 stick of celery, finely diced
3 cloves of garlic, crushed
2 teaspoons of tomato puree
1 teaspoon of Dijon mustard
1 leek, sliced
4 medium carrots, peeled and chopped into large chunks
150ml white wine
600ml of hot chicken stock
1 teaspoon of dried oregano
A few sprigs of fresh thyme
2 bay leaves
Fresh parsley to garnish

Method:

Heat the oil in a casserole dish over a medium heat and preheat the oven to 180c/160c fan/gas mark 4.
Mix a tablespoon of the flour with the paprika and some salt and pepper. Then toss the chicken in the seasoned flour so that it is lightly coated.
Fry the chicken in the casserole dish until lightly browned all over, remove from the pan and set aside, you will finish cooking it in the oven later.
Chop the smoked bacon into pieces and fry in the pan with the oil and flavours left in the pan from the chicken. Add a little more oil if needed.
Once the bacon is cooked turn down the heat, add in the chopped onions and celery and fry until starting to soften. Add the remaining flour, garlic and tomato puree and cook for another few minutes.
Add the mustard, leeks and carrots and mix thoroughly.
Pour in the white wine and turn up the heat to cook off the alcohol. When the wine has reduced pour in the chicken stock and bring to a gentle boil.
Tie the thyme and bay leaves together and add them and the oregano to the casserole. Season with a little more salt and pepper.
Stir until the sauce starts to thicken, then cover with a tight fitting lid and place it in the oven for 30 minutes.
Check the casserole to make sure it is thickening but not drying out, and that the carrots are cooking. Add the chicken, stir through and put it back into the oven for another 20 minutes or until the chicken is fully cooked.
Taste and season with more salt and pepper if needed.
When ready to serve, remove the thyme and bay leaves and garnish with freshly chopped parsley.
Serve with buttery mash and greens or with crusty bread and a green salad.