How to make the perfect chicken casserole and the common mistakes to avoid
Darina Allen's simple chicken casserole is an instant classic.
All casseroles and stew start with two things: browning the meat and vegetables as a flavour base. In heartier winter stews like this one, it's best to include carrots and onion and feel free to add celery too, if you like it.
With so few ingredients, it's best to choose the best quality ones you can find. Buy free-range chicken on the bone from your butcher, and choose Irish vegetables, grown organically if possible. There are some fantastic chicken stocks on the market, but if want to make your own, go ahead.
Lots of other ingredients may be added to enhance the flavour – a sprig of rosemary, lots of chopped parsley, haricot beans, spices - whatever you like. A drop of wine is always welcome at the beginning of the cooking process, and if you want a creamy casserole, a few tablespoons of double cream at the end would be perfect.
For a chicken casserole, it's always better to choose a cut of meat with the bone still in. If you are serving too small children and want to avoid bones, then choose boneless chicken thighs, which will not toughen in a slow cook.
Having some roux in the fridge is one of the best gifts that you can give yourself. Ready in moments, it can be whisked into any sauce, stew or soup to thicken at a moment's notice.
Roux
This mkes more thank you’ll need, keep the remainder in a covered box in the fridge and use as needed
Preparation Time
2 minsCooking Time
2 minsTotal Time
4 minsCourse
SideIngredients
110g (4oz) butter
110g (4oz) flour
Method
Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally.
Use as required. Roux can be stored in a cool place and used as required or it can be made up on
the spot if preferred. It will keep at least a fortnight in a refrigerator.
Casserole not only freezes well, but the flavours develop even more a day or so after cooking, so don't be afraid to batch cook your recipe. A casserole can also be turned into a pie with a handy lid of puff pastry or a slathering of creamy mashed potato.
Simple chicken casserole
This casserole takes 10 minutes to prepare. It is so simple and so nourishing – all the family will love it
Servings
4Preparation Time
10 minsCooking Time
60 minsTotal Time
1 hours 10 minsCourse
MainIngredients
1 whole chicken or 2 thighs, 2 drumsticks and 2 breasts
700ml homemade chicken stock or water
olive oil, for frying
4-5 carrots, peeled and cut into thick chunks
2 onions, peeled and quartered
salt
freshly ground black pepper
sprig of thyme
Method
Preheat the oven to 180°C/ gas mark 4.
Joint the chicken into eight pieces or use chicken pieces, season well with salt and freshly ground black pepper.
Pour the chicken stock or water into a large casserole dish and heat on the hob.
Heat some oil in a frying pan and begin to fry the pieces of chicken until golden brown. As they brown pop them into the casserole dish, at this stage you can also add in the chopped carrots and quartered onions. Add another pinch of salt and twist of freshly ground black pepper and the sprig of thyme.
When the liquid comes to the boil, put the lid on, transfer to the preheated oven for 1-1½ hours.
Chicken will come easily off the bone when cooked and the carrots will be tender.
Pour off the liquid and let the fat rise to the top — spoon this off. (If the chicken is organic, save to sauté cooked potatoes.
Note: Any leftovers can be made into a chicken pie topped with fluffy mashed potato or a puff pastry lid. Reheat in a moderate oven 180°C/350°F/Gas Mark 4, for 15-20 minutes or until heated through and the top is golden brown and crispy. If necessary, place under the grill for a minute or two before you serve, to brown the edge of the potato.
