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Easy stovetop chicken casserole

Added by jutta73 | Wed 02 Sep 2009 @ 18:47

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This is a really easy tasty one-pot dish. Serves approx 3, so adjust proportions according to how many people you would like to feed.

Ingredients
2 tbsp olive oil
1 leek, washed well, trimmed and chopped
2 cloves garlic, sliced
4 slices smoked bacon chopped
6 chicken thigh fillets, halved
Plain flour, for dusting chicken
200g small button mushrooms
4 baby potatoes, cubed (to about 1cm)
½ cup (125ml) white wine
1 cup (250ml) chicken stock
3 tbsp dried italian herbs
½ cup (125ml) double cream
Pepper and salt

Method
Heat a frying pan or large pot over medium heat. Add oil, leek, garlic, smoked bacon. Fry for a couple of minutes until golden.
Dust chicken with flour and shake off any excess. Cook until golden on each side.
Add mushrooms, cook for 2 minutes.
Add potatoes, wine, stock, dried italian herbs. Reduce heat and simmer for 25 minutes, or until chicken is tender and cooked through.
Stir in cream and let simmer a few more minutes until sauce thickens. Add salt and pepper to taste.

Note: If your mushrooms are larger than small button mushrooms cut in half or quarter to make a smaller size so they cook through.

tried this recipe or a similar one? share your tips...

1. by audrey on Thu 31 Jan 2013 @ 17:36

Lovely recipe, but it should read 3tsp (teaspoons) dried herbs and not 3tbs (tablespoons)!

2. by Nikki W on Wed 10 Oct 2012 @ 19:46

This receipe was delishious thank u! xx

3. by Ladybird on Mon 09 Jul 2012 @ 11:54

Very rich on flavour, very tasty and very easy to make. It was sooo popular, - made this for 15 people and many of them asked for the recipe. It is a rather meaty dish worth cooking! Enjoy with boiled new potatoes, or served with boiled baby carrots, rice... or just fresh crusty bread.

4. by Clare on Wed 14 Dec 2011 @ 21:35

Has anyone tried freezing this?

5. by Emma on Mon 08 Aug 2011 @ 16:06

Just made this and it is stunning. The only alteration I made was using low fat fromage frais instead of double cream to try and make it a little less calorific, but the results are fantastic and i will definately be making this again. Thanks for the recipe.

6. by food critic on Fri 29 Jul 2011 @ 10:19

good recipe but change the pic - it looks like dog vomit

7. by Dai on Sun 09 Jan 2011 @ 12:53

This is a very easy recipe to make and it is very tasty. I agree with previous comments. Use the ingredients listed. Dont use too much stock or add too much salt, this tended to be overpowering. Be careful not to fry the leak, garlic and bacon for too long or on too high heat or you will lose the flavours if they brown and stick to the pan. I like to use fresh mushrooms sliced and spead on top of chicken when serving. I par boiled the cubed potatoes first before adding to the pan.

Thanks for this recipe.

8. by Claire on Tue 11 May 2010 @ 15:05

This recipe was delicious. I forgot to buy the bacon so missed it out but was still good.

9. by James on Wed 28 Apr 2010 @ 20:32

This is fantastic, but don't try and change anything about it (in my humble opinion). I ran out of herbs once and only added 1 tbsp...not good. On another occasion I used leeks past their best....not good; and on a 3rd occasion I used unsmoked bacon....not good. Also, 25 minutes to cook potatoes in this dish is a bit hopeful. Either add more stock to allow longer cooking time, or par boil the potatoes first.

10. by jutta73 on Sun 21 Feb 2010 @ 15:06

Thanks for those tips on the herbs Laura. I might try that next time.

11. by Laura K on Wed 06 Jan 2010 @ 21:35

This is a lovely recipe. It's even nicer the day after when the flavours have had a chance to embed themselves.
I have it with rice and adding fresh tarragon and thyme also seems to work a treat :)
Thanks for sharing the recipe.