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.
Chicken casserole, Creamy chicken casserole, One pot chicken recipe
Lucy Parissi | Supergolden Bakes
| 7oz smoked bacon lardons or chopped streaky bacon
skin-on chicken legs
ground black pepper
large garlic cloves
| 1.7 pounds baby potatoes
| 1 1/8 cups medium-dry apple cider
| 1 cup single (pouring) cream
fresh thyme sprigs
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.
Chicken casserole tips and tricks
Want to make sure you get this recipe
? 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.
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.