The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Chicken Casserole

Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
Substitute 250 gr of sliced courgette for the carrots, and 1 x 400 g can chopped tomatoes and 1 tbsp tomato puree for the chicken stock. Add water, stock or wine if mixture is too thick.


  • 2 tbsp olive oil or duck fat
  • 8 chicken thighs
  • 125 g lardons
  • 250 g carrots sliced
  • 2 celery stocks
  • 1 large onion
  • 30 g flour
  • 600 ml chicken stock
  • Bouquet garni
  • 4 potatoes in chunks
  • Salt and pepper


  • STEP 1
    Preheat oven to 140 fan assisted oven.
  • STEP 2
    Heat oil in casserole dish. Brown chicken. Set aside.
  • STEP 3
    Add bacon, carrots, celery and onions to casserole dish. Saute for 5-10 minutes and then remove nad set aside.
  • STEP 4
    Add flour and cook stirring constantly. Gradually add chicken stock, stirring until smooth. Add bouquet garni and season.
  • STEP 5
    Return the chicken, bacon and vegetables to casserole. Bring to the boil. Cover and place in oven for 1-1 1/4 hours.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content