One-pot dishes are a lifesaver for busy cooks, and this chicken casserole is a classic example of why. It’s a hearty and comforting meal that’s incredibly easy to prepare, requiring minimal effort and cleanup.
This recipe, originally featured on BBC Good Food, is described as a ‘light and quick chicken and vegetable stew’ that can be ready in under an hour. It’s a versatile dish, allowing you to use whatever vegetables you have on hand. The recipe serves four people, but portions can be easily frozen for a later date. With over 140 five-star ratings on BBC Good Food, this recipe is a crowd-pleaser, praised for being the perfect winter stew.
Here’s what you’ll need to make this delicious casserole:
Ingredients:
* Eight bone-in chicken thighs, skin pulled off
* One tablespoon of oil
* Five spring onions, sliced
* Two tablespoons of plain flour
* Two chicken stock cubes
* Two large carrots cut into batons
* 400g new potatoes, halved if large
* 200g frozen peas
* One tablespoon of grainy mustard
* A small handful of fresh herbs
Instructions:
1. Bring a kettle of water to a boil.
2. While the water is heating, fry the chicken thighs in the oil within a casserole dish until they are browned.
3. Stir in the white parts of the spring onions, flour, and stock cubes, cooking until the flour is absorbed.
4. Gradually stir in 750ml of hot water from the kettle.
5. Add the carrots and potatoes, bring to a simmer, cover, and cook for 20 minutes.
6. Remove the lid and continue to simmer for 15 minutes.
7. Add the frozen peas and cook for an additional five minutes.
8. Season to taste and stir in the grainy mustard and the green parts of the spring onions.
9. Top the casserole with fresh herbs and serve immediately in bowls.
Enjoy this simple and satisfying chicken casserole, perfect for a comforting and quick meal on a chilly evening.
