Easy chicken casserole
A comforting chicken casserole. This classic oven-braised dish delivers deep flavor and a thick, savory sauce, perfect for an elegant yet homely meal.
Updated : 03 November, 2025
Easy
About 30 min.
Ingredients
8
Chicken thighs
1 tablespoon
Sunflower oil
1
Onion
4 slice
Smoked bacon
150 grams
Mushroom
3
Carrot
20 grams
Flour
1 teaspoon
Thyme
500 milliliters
Chicken broth
1
Leek
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190°C. Season the chicken thighs generously with black pepper and a small amount of salt.
Step 2
Heat the oil in a large non-stick casserole dish over medium heat. Place the chicken pieces in the pan, skin-side down, and cook for 7-8 minutes, or until the skin becomes golden brown. Turn the chicken and cook for a further 3 minutes on the other side. Transfer the browned chicken to a plate and set aside.
Step 3
Return the pan to the heat and add the onion, bacon, and mushrooms. Fry over medium-high heat for 4-5 minutes, stirring frequently, until lightly browned. Add the carrots and sprinkle in the flour, stirring well to coat all the ingredients evenly.
Step 4
Scatter the thyme over the mixture, then gradually pour in the stock, stirring thoroughly after each addition to prevent lumps. Return the chicken pieces to the pan and bring the contents to a gentle simmer. Cover with a lid.
Step 5
Place the covered dish in the preheated oven and cook for 45 minutes. Remove from the oven, stir in the leeks, and return the dish to cook for an additional 15 minutes, or until both the chicken and leeks are tender and the sauce has thickened. Serve hot.