One-pot Creamy Chicken Casserole
Are you looking for a comforting chicken recipe? This one-pot creamy chicken casserole with bacon and potatoes is delicious, easy and sure to become a family favourite.
Servings: 6
Calories: 694kcal
Equipment
Ingredients
- 6 chicken leg quarters or 8 chicken thighs
- 1 tsp sea salt flakes or Kosher salt
- ½ tsp ground black pepper
- 4 strips streaky bacon , diced
- 1 tbsp olive oil
- ½ tbsp unsalted butter
- 6 shallots quartered
- 2 large garlic cloves sliced
- 1 ⅓ g (700g) baby potatoes halved
- 1 ⅛ ml (280ml) medium-dry apple cider See Note 1
- 2 tbsp Dijon mustard
- 1 tsp English mustard
- 1 tbsp runny honey
- 1 cup (240ml) cream light / single See Note 2
- 3 fresh thyme sprigs
- 1 tsp dried tarragon
- 1 lemon zest only
Instructions
- Preheat the oven to 400°F (200°C) and set the shelf to the lower third of the oven. Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.6 chicken leg quarters, 1 tsp sea salt flakes, ½ tsp ground black pepper
- Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.4 strips streaky bacon
- Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.1 tbsp olive oil, ½ tbsp unsalted butter
- Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.6 shallots, 2 large garlic cloves, 1 ⅓ g (700g) baby potatoes
- Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.1 ⅛ ml (280ml) medium-dry apple cider, 2 tbsp Dijon mustard, 1 tsp English mustard, 1 tbsp runny honey, 1 cup (240ml) cream
- Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs and dried tarragon, cover the pan and transfer to the oven. Cook for 15 minutes.1 tsp dried tarragon, 3 fresh thyme sprigs
- Uncover the pot and cook for another 10 minutes or until the potatoes are tender.
- Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.1 lemon zest only
Video
Notes
- NOTE 1: Replace the apple cider with chicken stock or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar.
- NOTE 2: You can replace the cream with half and half or half fat creme fraiche. Reduce heat to a gentle simmer before adding any dairy to avoid the cream splitting.
- Make sure you use the best chicken you can find - organic and free range if possible. Using skin-on and bone-in chicken adds more depth of flavour but you could remove the skin if you refer.
- Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.
- Variation: Fry 200g (7oz) sliced mushrooms together with the bacon in step 1, setting aside and returning to the pan with the bacon in step 6.
Nutrition
Calories: 694kcal | Carbohydrates: 34g | Protein: 27g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 181mg | Sodium: 797mg | Potassium: 989mg | Fiber: 4g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 29.6mg | Calcium: 70mg | Iron: 2.4mg
