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.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: French
Keyword: Chicken casserole, Creamy chicken casserole, One pot chicken recipe
200g| 7oz smoked bacon lardons or chopped streaky bacon
1tbsp olive oil
1/2tbspbutter
6skin-on chicken legs
1tspKosher salt
1/2tspground black pepper
6shallotsquartered
2large garlic clovessliced
800g| 1.7 pounds baby potatoeshalved
2tbspDijon mustard
1tspEnglish mustard
1tbsprunny honey
280ml| 1 1/8 cups medium-dry apple cider
250ml| 1 cup single (pouring) cream
1/2tspdried tarragon
3fresh thyme sprigs
1lemonzest only
Instructions
Preheat the oven to 200C (400F) and setting 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.
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.
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.
Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
Uncover the pot and cook for another 5 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.
Video
Notes
Chicken casserole tips and tricks
Want to make sure you get this recipe just right? Here's some expert tips
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.
Chicken legs and chicken thighs are suitable for this casserole. Avoid using chicken breasts which can become a little tough.
Don't skip browning the chicken legs – it adds so much flavour and colour!
You can replace single (pouring) cream with half and half or half fat creme fraiche. Reduce heat to a simmer before adding any dairy to avoid the cream splitting.
Replace the apple cider with chicken stock or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar.
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.