Easy one-pot chicken casserole

Easy one-pot chicken casserole

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(20 ratings)

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Cooking time

Prep: 5 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
386
protein
42.6g
carbs
32g
fat
9.6g
saturates
2g
fibre
5.9g
sugar
7.6g
salt
2.1g

Ingredients

  • 8 bone-in chicken thighs, skin pulled off and discarded
  • 1 tbsp oil
  • 5 spring onions, sliced
  • 2 tbsp plain flour
  • 2 chicken stock cubes
  • 2 large carrots, cut into batons (no need to peel)
  • 400g new potatoes, halved if large
  • 200g frozen peas
  • 1 tbsp grainy mustard
  • small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

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Method

  1. Put the kettle on. Fry the thighs in the oil in a casserole or wide pan with a lid to quickly brown. Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle. Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.
  2. Take off the lid and simmer for 15 mins more, then throw in the peas for another 5 mins. Season, stir in the mustard, green spring onion bits, herbs and some seasoning.

Recipe from bbcgoodfood.com, February 2012

Comments, questions and tips

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Comments

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jollygiantswife's picture

Made this for dinner tonight and everyone loved it! I threw in a few chopped mushrooms that needed to be used and also added brocolli florets which upped the veg content a little. The sauce was lovely, the whole grain mustard I used added a real depth of flavour and I also added dried tarragon. All served up with just a rosemary and potato loaf to mop up the sauce... Lovely!

KitchenStep's picture

Made this last night - hit with whole family including the 2 year old. 6 year old deeply suspicious of the mustard seeds but ended up scoffing the lot. Used chives and parsley snipped in the dark garden since that's all we have growing right now. I hope it was chives and parsley anyway. Whatever, it was delicious and next time will make more so we have enough leftovers for a pie filling.

Daisy@Cheaperseeker's picture

Easy to cook and very tasty.Like it,make it.

minibear's picture

Enjoyed this, did have to thicken it up with some corn flour, but that's fine. It's a quick & easy tasty little casserole and I'll definitely be cooking it again. I used tarragon as I think that goes best with chicken but might try dill next time.

michellestack21's picture

Light and lovely. Really tasty and easy to make. Used dill and very happy with the results. The whole family liked it and finished every morsel.

nom nom's picture
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I made this yesterday. I followed the recipe and it was lovely!

Lemonpuff's picture

I made this and pretty much followed recipe, but I thickened with corn flour, and added French beans as well, and chose dill as the herb. It was delicious! Not bland at all. I have never put mustard in a casserole before, and that subtle flavour through the soup was lovely. I will make this again and again!

Chefynurse's picture

I have made this few times, it's become a bit is a regular at our dinner table. A few times I've done it with left over roast chicken, very nice

ketrin11's picture

Very basic, lacks flavour and very watery too. Should have fried onions first, maybe add garlic too and then fry chicken. I'm no great cook but I think it could have been better. Had to use a bit of corn flour to thicken it up. Won't make again unfortunately.

melaniej1206's picture

Quick, easy and very tasty!

gillbh's picture

Easy to cook and very tasty. I used green beans and mange tout as well as some frozen peas. Everyone ate it up including the teenagers! The potatoes are gorgeous having soaked up the flavours. Will certainly cook it again.

gwhite5287's picture
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Tasty recipe

heatherjdw's picture
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I loosely followed recipe, used chicken thighs, used 100grm of bacon lardons. Cooked them first, then added and browned chicken thighs added in basil,oregano,thyme& sage, then a chicken stock pot. Followed by flour and water. My vegetables were carrots, a leek & shallots. Left out potatoes. Cooked as above and served with a parsnip & potato mash. Will definitely make again.

minkyminou's picture
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What a deliciously simply meal. I omitted the potatoes and we had it with brown rice instead. I also used leek instead of spring onion (prefernce) and fried a chopped fennel bulb with it, then I added some lemon zest. I like the idea of adding some bacon too as suggested above. Will definitely make this again!

Frantic Flapjack's picture
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Forgot to say, the herb choice was tarragon which went well with the chicken.

Frantic Flapjack's picture
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This cooked really well and turned out lovely. Tasty and colourful. I used a mixture of chicken thighs and drumsticks. You don't need any more flour. The consistency is perfect.

justine99's picture

My family loved this one. I used chicken fillets instead and added a few leeks that were lying around and more flour so it was a bit thicker. Thyme was the herb choice. Lovely.

nicolamd's picture
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Made this a few times now , so easy and very tasty

penny6's picture

I plan to make this recipe but just wonderers if it would be better with a tablespoon or 2 more flour to make it a bit thicker and more gravy like?

arghtedward's picture

Very good recipe. I would recommend flouring the chicken in a platic bag with some spices (paprika) then frying in a very hot pan to brown (and crisp). Drain excess oil on kitchen paper.

After this frying finely chopped bacon in the same pan and until crispy and drain on kitchen paper.

Then chuck it all in as per the recipe! Lovely.

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