Easy Chicken Casserole

A simple chicken casserole for weeknight dinners

This chicken casserole needs about twenty minutes of hands on time. Once everything is in the pot, you can leave it to cook while you get on with other things. It makes a filling meal that works well for families or anyone wanting something straightforward and satisfying.

Chicken thighs are the best choice here. They stay moist during long cooking and have more flavour than breast meat. Bone in thighs will give you a richer tasting sauce, though boneless will work if that is what you have.

Thighs are also one of the more affordable cuts. Prices vary depending on whether you choose standard, free range or organic. Most supermarkets stock all three options, and you can often find good value at butchers or market stalls.

Ingredients and quantities

This recipe serves four adults, allowing two thighs per person. Adjust the amounts if you are cooking for more people or for children with smaller appetites.

• Eight chicken thighs
• Two onions, peeled and roughly chopped
• Four carrots, washed and sliced into thick rounds
• 200g button mushrooms, wiped clean
• Two cloves of garlic, peeled and crushed
• One large leek or two small ones, cleaned and sliced
• Two tablespoons of tomato puree
• One bouquet garni
• One glass of white wine, optional
• 500ml chicken stock
• A little cooking oil

You can leave the skin on the chicken if you prefer. Some cooks feel it adds flavour, though it does mean more fat in the finished dish. If you leave the skin on, skim off any fat that rises to the surface before serving. Removing the skin beforehand makes for a lighter result.

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How to make it

Heat a splash of oil in a large casserole dish or heavy based pan. Brown the chicken thighs on both sides, then set them aside. This step is not strictly necessary, but it does improve the colour and depth of flavour.

Add the onions and cook gently until they start to soften. Stir in the garlic and cook for another minute. Add the carrots, leeks and mushrooms, then stir in the tomato puree.

Pour in the wine if using, and let it bubble for a moment. Add the stock and bouquet garni, then return the chicken to the pot. The liquid should come about halfway up the thighs.

Cover with a lid and cook in the oven at around 160C for one and a half to two hours. Alternatively, transfer everything to a slow cooker and cook on low for six to eight hours or on high for three to four hours. The chicken is ready when it falls easily from the bone.

Serving suggestions

This casserole goes well with mashed potatoes, crusty bread or rice. Steamed greens or a simple salad on the side will round out the meal.

Leftovers keep well in the fridge for up to three days. You can also freeze portions for later, though the vegetables may soften a little when reheated. Let the casserole cool completely before storing, and reheat thoroughly until piping hot throughout.

For a slightly different version, try adding a tin of chopped tomatoes instead of the wine, or swap the mushrooms for chunks of potato. The basic method stays the same, and you can adjust the vegetables to suit what you have available.