Farmhouse chicken casserole with carrots, leeks and potato

Name: Farmhouse chicken casserole with carrots, leeks and potato
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 2-3 tbsp olive oil; 1 small chicken, jointed into 8 pieces, plus 4 chicken thighs; 600g carrots, sliced thickly; 500g leeks, sliced; 800g small new potatoes, cut lengthways into wedges; Few sprigs each of fresh thyme and parsley, and a bay leaf, tied firmly into a bundle with string; 200ml single cream; 2 tbsp wholegrain mustard; Large handful of fresh parsley, leaves chopped; Bunch of fresh chives, snipped

Published: 28 Feb 17
Updated: 18 Mar 24

Test kitchen approved

This creamy chicken casserole is made with potatoes, carrots, leeks and fresh herbs for a wonderful one-pot dinner – make sure you have crusty bread for soaking up the sauce.

We’ve got lots more recipes like this one, take a look at our chicken casserole collection.

Serves 6-8
Hands on time 15 minutes, cooking time 1 hour 30 minutes

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Ingredients

2-3 tbsp olive oil
1 small chicken, jointed into 8 pieces, plus 4 chicken thighs
600g carrots, sliced thickly
500g leeks, sliced
800g small new potatoes, cut lengthways into wedges
Few sprigs each of fresh thyme and parsley, and a bay leaf, tied firmly into a bundle with string
200ml single cream
2 tbsp wholegrain mustard
Large handful of fresh parsley, leaves chopped
Bunch of fresh chives, snipped

Method

Preheat the oven to 150°C/fan130°C/gas 2. Heat 2 tbsp of the oil in a flameproof casserole over a medium heat. Add the chicken pieces, skin-side down, and cook for 4-5 minutes on each side until browned. Transfer to a dish and season with salt. Cover and set aside.
If there’s a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables. Add the carrots and leeks and cook for 5-7 minutes, stirring occasionally, until just browned. Add the potatoes and herbs and cook for a further 2-3 minutes. Season with salt.
Return the chicken pieces to the casserole and add just enough water to cover. Bring to the boil, cover with a lid, then transfer to the preheated oven. Cook for about 1 hour.
Return the casserole to the hob and remove the lid. Using a slotted spoon, transfer the chicken and vegetables to a warm serving platter. Cover with foil to keep warm. Bubble the juices over a medium heat for 3–5 minutes to reduce slightly, then stir in the cream. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 5 minutes.
Stir in the mustard, parsley and chives and some ground black pepper. Taste and season. Pour the sauce over the chicken and vegetables and serve immediately.

Recipe from February 2013 Issue

Nutrition

Nutrition: per serving

Calories: 373kcals
Fat: 12.9g (4.8g saturated)
Protein: 40.9g
Carbohydrates: 24.7g (8.6g sugars)
Fibre: 6.1g
Salt: 0.5g

delicious. tips

This is the perfect dish to make on a Sunday evening as you can use any leftovers for another meal during the week. You’ll need a casserole big enough to take the chicken pieces in a single layer.

You’ll need a casserole big enough to take the chicken pieces in a single layer.
Freeze the leftover carcass and use to make a batch of homemade chicken stock when you’ve got a few saved up.

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