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Easy one-pot chicken casserole in a wide bowl with cutlery

Easy one-pot chicken casserole

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A star rating of 4.7 out of 5.119 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal386
fat9.6g
saturates2g
carbs32g
sugars7.6g
fibre5.9g
protein42.6g
salt2.1g
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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 potato, halved if large
  • 200g frozen peas
  • 1 tbsp grainy mustard
  • small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

Method

  • STEP 1

    Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.

  • STEP 2

    Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.

  • STEP 3

    Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.

  • STEP 4

    Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.

  • STEP 5

    Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.119 ratings
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