Description
This easy one-pot chicken casserole features tender, bone-in chicken thighs cooked with fresh vegetables and a creamy mustard sauce, all prepared in a single pan for a comforting and hassle-free meal.
Ingredients
Scale
Chicken
- 8 bone-in chicken thighs, skin removed
- 1 tbsp oil
Vegetables
- 5 spring onions, sliced (whites and greens separated)
- 2 large carrots, cut into batons (no need to peel)
- 400g new potatoes, halved if large
- 200g frozen peas
Other Ingredients
- 2 tbsp plain flour
- 2 chicken stock cubes
- 1 tbsp grainy mustard
- Small handful fresh soft herbs (parsley, chives, dill or tarragon), chopped
- 750ml hot water
Instructions
- Brown the chicken: Heat the oil in a casserole or wide pan with a lid over medium heat. Add the chicken thighs (skin removed) and fry until browned on all sides, sealing in the juices and developing flavor.
- Add spring onion whites and flour: Stir in the whites of the spring onions along with the plain flour and chicken stock cubes. Cook for a few minutes, stirring constantly, until the flour is fully absorbed and the mixture thickens slightly.
- Add hot water and vegetables: Gradually pour in 750ml of hot water from the kettle, stirring continuously to create a smooth sauce. Add the carrot batons and new potatoes. Bring the mixture to a gentle simmer.
- Simmer covered: Cover the pan with a lid and cook for 20 minutes to allow the chicken and vegetables to cook through and flavors to meld.
- Simmer uncovered: Remove the lid and continue to simmer for another 15 minutes to reduce the sauce slightly and further tenderize the ingredients.
- Add peas and finish cooking: Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- Season and garnish: Remove from heat and stir in the grainy mustard, green parts of the spring onions, and chopped fresh herbs. Season with salt and pepper to taste.
Notes
- For a thicker sauce, you can increase the amount of flour slightly or simmer uncovered for longer.
- Bone-in chicken thighs add more flavor and moisture but boneless can be substituted for convenience.
- Feel free to swap the fresh herbs based on preference or availability.
- This recipe is great for meal prep and leftovers taste even better the next day.
- Ensure to discard the chicken skin before cooking to reduce fat content.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: one-pot chicken casserole, easy chicken recipe, stovetop casserole, chicken thighs, comfort food
