Chicken Casserole
A warm and satisfying chicken casserole with tender chicken, vegetables, and a rich, savory sauce that's perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, skin-on and bone-in
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 pieces carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato purée
- 500 ml chicken stock
- 100 ml white wine Can be replaced with extra chicken stock
- 1 handful fresh thyme
- Salt and pepper to taste
- 200 g mushrooms, sliced Add in the last 15 minutes of cooking
- 1 splash cream (optional) For added richness
Instructions
Preparation
- In a large, deep frying pan, heat the olive oil over medium-high heat.
- Season the chicken thighs with salt and pepper, then add them to the pan, skin-side down.
- Brown the chicken for about 5 minutes on each side, then remove from the pan and set aside.
Cooking
- In the same pan, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the tomato purée, followed by the white wine, scraping up any delicious brown bits from the bottom of the pan.
- Let it simmer for 2-3 minutes to reduce slightly.
- Return the browned chicken thighs to the pan, add the chicken stock, and sprinkle in the fresh thyme.
- Bring the mixture to a gentle simmer.
- Cover the pan with a lid and transfer it to a preheated oven at 180°C (350°F).
- Bake for about 45 minutes, or until the chicken is tender and cooked through.
- If you’re feeling indulgent, stir in a splash of cream before serving for a creamy finish.
Notes
Serve over rice or mashed potatoes for extra crunch. The sauce will thicken nicely as it cooks. Leftovers can be stored in an airtight container in the fridge for up to three days.