Chicken & Vegetable Casserole
Traditional British Recipes

Chicken & Vegetable Casserole

In the Oven
serves 4

This chicken and vegetable casserole is built in one pot, with browned chicken, a savoury tomato sauce and potatoes that cook until tender. It is straightforward enough for a weeknight but full of slow-cooked flavour.

Serve it with crusty bread or greens to catch the sauce.

CasseroleDinnerMain
25 mins prep45 mins cook1 hr 10 mins total

  1. Heat the oven to 190C, gas mark 5. Pat the chicken dry and season with half the salt and pepper.

  2. Warm the oil in a large ovenproof casserole over medium-high heat. Brown the chicken in batches, then transfer it to a plate.

  3. Add the onion, carrots and celery to the same pan and cook for 6 minutes until starting to soften. Stir in the garlic for 1 minute.

  4. Sprinkle in the flour and stir for 1 minute. Gradually add the hot stock, scraping up any browned bits from the base.

  5. Stir in the tomatoes, thyme and potatoes, then return the chicken to the casserole. Bring to a gentle simmer.

  6. Cover and bake for 35 minutes, then uncover and bake for 10 minutes more until the potatoes are tender and the chicken is cooked through.

  7. Taste for seasoning and rest for 5 minutes before serving.

Keep cooking

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