Looking for a comforting and easy dinner option? This Chicken Casserole is a family favorite that’s sure to please everyone at the table. Serve it with mashed or boiled potatoes, or rice for a complete meal!
- Ingredients:
- 8 bone-in, skin-on chicken thighs (around 850g/1lb 14oz)
- 1 tbsp olive or sunflower oil
- 1 onion, thinly sliced
- 4 rashers smoked back bacon, sliced
- 150g/5½oz small mushrooms, halved or quartered
- 3 medium carrots, peeled and sliced
- 20g/¾oz plain flour (about 2 tbsp)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 500ml/18fl oz hot chicken stock (from 1 stock cube)
- 1 medium leek, sliced
- Salt and freshly ground black pepper
- Method:
- Preheat oven to 190°C/170°C Fan/Gas 5. Season chicken thighs with salt and pepper.
- Heat oil in a large non-stick casserole pan. Brown chicken thighs skin-side down for 7-8 minutes, then flip and cook for 3 minutes more. Transfer to a plate.
- In the same pan, cook onion, bacon, and mushrooms until browned. Add carrots and flour, tossing well.
- Sprinkle with thyme, then gradually stir in stock. Return chicken to the pan, bring to a simmer, and cover with a lid.
- Bake in the oven for 45 minutes. Stir in leeks and bake for an additional 15 minutes, until tender and sauce is thickened.
Serve hot and enjoy a hearty, satisfying meal! 
