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

Easy one-pot chicken casserole

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(90 ratings)

Prep: 5 mins Cook: 50 mins

Easy

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

  • Freezable

Nutrition: per serving

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp plain flour
  • 2 chicken stock cubes
  • 2 large carrots, cut into batons (no need to peel)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g new potato, halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 200g frozen peas
  • 1 tbsp grainy mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

  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.

  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.

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

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

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

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Comments, questions and tips

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neilkent100
31st Mar, 2012
4.05
Really nice recipe. Straight forward and thus far has been a hit! I fried the chicken in a larger frying pan the second time for the first step and that worked better for me. I also used real chicken stock rather than cubes for the second attempt and this worked well too.
holmfirth
26th Mar, 2012
5.05
nice tasty recipe and I prefer thigh or leg meat, it's much nore tasty and succulent than breast meat.:)
fonali
19th Mar, 2012
4.05
This is a great recipe! Very tasty and easy to make. I used chicken breast and it worked fine.
gypsyladykate
29th Feb, 2012
4.05
This was very tasty and really easy to make. Think next time though I'll use boneless thighs, mainly because my lot are fussy when it comes to bones! would go well with some crusty bread too.

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