Farmhouse chicken casserole with carrots, leeks and potato

Farmhouse chicken casserole with carrots, leeks and potato
  • Serves icon Serves 6-8
  • Time icon Hands on time 15 minutes, cooking time 1 hour 30 minutes

This creamy chicken casserole is made with potatoes, carrots, leeks and fresh herbs for a wonderful one-pot dinner – make sure you have crusty bread for soaking up the sauce.

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Nutrition: For 8

Calories
373kcals
Fat
12.9g (4.8g saturated)
Protein
40.9g
Carbohydrates
24.7g (8.6g sugars)
Fibre
6.1g
Salt
0.5g
Calories
373kcals
Fat
12.9g (4.8g saturated)
Protein
40.9g
Carbohydrates
24.7g (8.6g sugars)
Fibre
6.1g
Salt
0.5g

Ingredients

  • 2-3 tbsp olive oil
  • 1 small chicken, jointed into 8 pieces, plus 4 chicken thighs
  • 600g carrots, sliced thickly
  • 500g leeks, sliced
  • 800g small new potatoes, cut lengthways into wedges
  • Few sprigs each of fresh thyme and parsley, and a bay leaf, tied firmly into a bundle with string
  • 200ml single cream
  • 2 tbsp wholegrain mustard
  • Large handful of fresh parsley, leaves chopped
  • Bunch of fresh chives, snipped

Method

  1. Preheat the oven to 150°C/fan130°C/gas 2. Heat 2 tbsp of the oil in a flameproof casserole over a medium heat. Add the chicken pieces, skin-side down, and cook for 4-5 minutes on each side until browned. Transfer to a dish and season with salt. Cover and set aside.
  2. If there’s a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables. Add the carrots and leeks and cook for 5-7 minutes, stirring occasionally, until just browned. Add the potatoes and herbs and cook for a further 2-3 minutes. Season with salt.
  3. Return the chicken pieces to the casserole and add just enough water to cover. Bring to the boil, cover with a lid, then transfer to the preheated oven. Cook for about 1 hour.
  4. Return the casserole to the hob and remove the lid. Using a slotted spoon, transfer the chicken and vegetables to a warm serving platter. Cover with foil to keep warm. Bubble the juices over a medium heat for 3–5 minutes to reduce slightly, then stir in the cream. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 5 minutes.
  5. Stir in the mustard, parsley and chives and some ground black pepper. Taste and season. Pour the sauce over the chicken and vegetables and serve immediately.

delicious. tips

  1. This is the perfect dish to make on a Sunday evening as you can use any leftovers for another meal during the week. You’ll need a casserole big enough to take the chicken pieces in a single layer.

    You’ll need a casserole big enough to take the chicken pieces in a single layer.

  2. Freeze the leftover carcass and use to make a batch of homemade chicken stock when you’ve got a few saved up.

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Rate & review

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3.4 votes

Reviews

Read what others say...

  1. We just made this for Sunday dinner and were not impressed. Instructions to cover the chicken with water, bring to a boil, then put in the oven, produced chicken that was tough and dry. The vegetables and cream sauce were yummy.

    1. The browning then slow cooking of a jointed chicken (meat on the bone) in the oven at a moderately low temperature should produce tender fall-off-the-bone meat. The recipe also rests the chicken portions whilst you make the sauce in the pot. We’re sorry the recipe didn’t turn out quite the way you hoped. The recipe method seems sound to us, but we will run it through our test kitchen when we’re back up and running. The delicious. food team x

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