Description

Delia Smith’s Chicken Casserole is a rustic, one-pot meal that combines browned chicken with vegetables and herbs, slow-cooked in a rich broth until tender and flavorful. The dish is often served with crusty bread or mashed potatoes, making it a wholesome, satisfying meal for any occasion.

Ingredients

Scale

For the Casserole

1.5 kg (3 lbs) Chicken Pieces (thighs, drumsticks, or a mix): Adds flavor and tender meat.
2 tbsp Olive Oil: For browning the chicken.
2 Onions (sliced): Adds sweetness and depth.
3 Carrots (sliced): Adds sweetness and color.
2 Celery Stalks (sliced): Adds flavor and texture.
3 Garlic Cloves (minced): For aroma and flavor.
200g (1 cup) Mushrooms (sliced): Adds an earthy flavor.
2 tbsp Plain Flour: Helps thicken the sauce.
250ml (1 cup) White Wine or Chicken Stock: Adds depth to the sauce.
500ml (2 cups) Chicken Stock: Forms the base of the sauce.
1 Bay Leaf: For aromatic flavor.
1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme): Adds a hint of herbaceous flavor.
Salt and Black Pepper (to taste): For seasoning.

For Garnish

Fresh Parsley (chopped): Adds a fresh touch before serving.

Instructions

Step 1. Preheat the Oven

Preheat your oven to 180°C (350°F).

Step 2. Brown the Chicken

Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper. Add them to the hot oil and brown on all sides, about 5-7 minutes. Remove the chicken from the dish and set it aside.

Step 3. Sauté the Vegetables

In the same dish, add the sliced onions, carrots, celery, garlic, and mushrooms. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to brown.

Step 4. Add Flour and Deglaze

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the white wine (or chicken stock), stirring to deglaze the pan and incorporate the flour.

Step 5. Add Stock and Seasonings

Add the chicken stock, bay leaf, and thyme, stirring well to combine. Return the browned chicken pieces to the casserole, nestling them into the sauce. Bring the mixture to a simmer.

Step 6. Bake the Casserole

Cover the casserole dish with a lid and place it in the preheated oven. Bake for 1.5 to 2 hours, or until the chicken is tender and cooked through.

Step 7. Serve

Remove the casserole from the oven, discard the bay leaf, and check the seasoning. Sprinkle with chopped fresh parsley and serve hot with crusty bread, mashed potatoes, or rice.