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Chicken Casserole

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups
  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 2 carrots (thickly sliced)
  • 2 sticks celery (sliced)
  • 605 grams chicken thighs
  • 1 tablespoon plain flour
  • 500 grams new potatoes (quartered)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 600 millilitres chicken stock
  • 2 tablespoons cornflour
  • 410 grams butter beans
  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 2 carrots (thickly sliced)
  • 2 sticks celery (sliced)
  • 21⅜ ounces chicken thighs
  • 1 tablespoon all-purpose flour
  • 17⅔ ounces new potatoes (quartered)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 21 fluid ounce chicken broth
  • 2 tablespoons cornstarch
  • 14½ ounces butter beans

Method

Chicken Casserole is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in large pan, soften the onions, add carrots and celery. Cook for 5 mins.
  • Toss chicken in flour, add to pan and brown meat. Then add potatoes, rosemary, thyme and stock.
  • Heat until simmering and cook in the oven for 45 mins.
  • Mix the cornflour with four tbsp water to make a paste. Stir into the casserole add the beans and cook for a further 10mins.
  • However I adapted this to make in my beloved slow cooker - so I used more stock and I used dried beans (as they were cooked over 8 hours).
  • Serve with crusty bread.
  • Heat the oil in large pan, soften the onions, add carrots and celery. Cook for 5 mins.
  • Toss chicken in flour, add to pan and brown meat. Then add potatoes, rosemary, thyme and stock.
  • Heat until simmering and cook in the oven for 45 mins.
  • Mix the cornstarch with four tbsp water to make a paste. Stir into the casserole add the beans and cook for a further 10mins.
  • However I adapted this to make in my beloved slow cooker - so I used more stock and I used dried beans (as they were cooked over 8 hours).
  • Serve with crusty bread.
  • Tell us what you think

    What 1 Other has said

    • Overall a very nice dish - I substituted tarragon for the thyme and rosemary for a more subtle flavour. Was not sure about the combination of butter beans and potatoes - both quite starchy and would probably use mushrooms instead of the potatoes next time. A dash of white wine in the stock rounds it off nicely.

      Posted by lola909 on 3rd September 2012
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