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Easy Stove Top Chicken Casserole

As we ease ourselves into autumn, there is plenty to encourage us into the kitchen. Perhaps we might be inspired to preserve some of those late summer gluts, or try a recipe from an ‘up and coming’ cuisine, or to simply dig out those slow-cookers and cast-iron pans to get a nice, warming stew or casserole on the go. There are lots of recipes that have caught my attention already in the various food magazines that I subscribe to popping through the door, in particular, the classic, stove top chicken casserole I’ve shared below. I’ve also noticed a number of new cookery related supplements and magazines recently, which is a good thing, as it means larger brands and retailers are continuing to see an upwards trend in home cooking. Pinterest is another wonderful place to gather some autumnal cooking ideas together, too. This week I’ve bookmarked a lasagne soup to try as it pretty much ticks every box on my comfort food hit-list.

Cook Edition
Images taken from JohnLewis.com with permission

One of the latest, free, foodie publications that you might spot is ‘Cook Edition’ at John Lewis. I had a good flick through – very much admiring the food photography within it. I was very tempted by Trine Hahnemann’s sticky, sweet and perfectly spiced cinnamon rolls (featured on page 2 of the Autumn supplement) but in the end, I decided on a family favourite instead; a classic chicken casserole (featured on page 10, alongside some one-pot tips). If you have an ipad, you can also find Cook Edition for free via iTunes. 

Aside from my slow cooker making a reappearance, autumn cooking is also brilliantly suited to more robust pans and stew-pots. I was recently sent a 24cm lidded casserole pan in a new shade of cotton, which although takes up a bit of kitchen cupboard space, means that you can comfortably cook a casserole, or a stew for a family of four with minimum fuss. I’ve also used the pan this week to make a generous risotto. It’s also ideal for soup and can also go into the oven (with its lid) when making a roast chicken, for example, or an oven-baked casserole or pasta bake.

Le Creuset

Le Creuset is a brand that has become very well known in the UK for classic, durable and long-lasting cookware; it is made in France, each piece is hand crafted and it is guaranteed for the lifetime of the original owner, whether a self purchase or a gift. Note, the guarantee doesn’t cover wear and tear or misuse, so you do have to show your pans a little bit of love. I do put mine into the dishwasher, but in fact, they are very, very easy to clean with liquid soap and water, too. I’ve never had any issues with my Le Creuset pans or cookware – I also own a square griddle pan and two 18cm round casseroles. The diametre of the pan is etched into the lid – in case you ever want to know! I always remember my sister using Le Creuset and in fact, when she read this post, she confirmed she had owned her 24cm casserole for 24 years and that it is most often used for making a ragu al bolognese.

Classic Chicken Casserole

Easy Stove Top Chicken Casserole

Ren Behan
A classic stove top chicken casserole made with sweet onions, pancetta, mushrooms and baby potatoes.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients
  

  • 3 tbsp olive oil
  • 8 pieces of high welfare chicken e.g thighs, legs
  • 250 g cubed pancetta
  • 1 large sweet white onion
  • 200 g baby chestnut button mushrooms
  • 1 litre hot chicken stock
  • 500 g baby potatoes
  • 2 tbsp cornflour mixed with 3-4 tbsp cold water
  • Fresh herbs such as parsley, to flavour

Instructions
 

  • Heat one tablespoon of olive oil in a stove top safe casserole pan. Add the cubed pancetta and cook on a medium heat until the pancetta starts to become crispy and any fat renders. Add the chopped onions and cook for ten minutes on a very low heat, until translucent. Add the button mushrooms and cook for a further few minutes. Remove the pancetta, onions and mushrooms from the pan and set aside.
  • Season the chicken pieces with salt and pepper. Add the remaining olive oil to the pan and place the chicken pieces, skin side down, into the pan. Sear them until golden brown, then carefully flip the pieces over and cook for a further few minutes.
  • Pour in the chicken stock and add in the baby potatoes - the potatoes and chicken should be covered. Cover the pan with a lid and simmer on a gentle heat for twenty minutes.
  • Add the pancetta, onions and mushrooms back in and cook with the lid off for a further ten minutes. The sauce should reduce slightly. Stir in the cornflour mixed with water and bring the casserole back up to the boil. The sauce should thicken.Take the casserole off the heat and leave it to sit on the stove for ten minutes before serving. Add any fresh herbs just before serving.

Notes

You can use a whole chicken and chop it into eight pieces instead if your prefer. Be careful when using poultry shears or a sharp knife to chop the chicken.

So, this week I’ve made a lasagne, risotto, a chicken casserole and a Victoria plum fruit bowl cake – what should be next on our comfort food cook list?

Here are some other recipes I have bookmarked –

Slow Cooked Beef Brisket with Celeriac Mash and Wild Mushrooms – own recipe

Veggie Packed Lasagne by Katie at Feeding Boys and a Firefighter

Healthier S’mores Smoothie – by Helen at Fuss Free Flavours

Cinnamon Apple Meringue Tartlets by Nazima at Franglais Kitchen

Disclosure: I was sent a copy of Cook Edition to review and cook from, as well as a 24cm Le Creuset Casserole and some vouchers to pay for the ingredients I used. 

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11 Comments

  1. Victoria Ticle says:

    I will try it out right now.
    Have all ingredients prepared , turning on my Redmond multicooker and will cook.
    Thank’s for sharing, I really hope it tastes amazing!
    Have a great Holidays!

  2. It’s 35 – 40 C here right now and last week I made Shepherd’s pie and a rich, beef stew… so I guess I’m feeling Autumnal even if the weather isn’t. I use my Le Creuset for risotto too – I think it’s the best pan by miles. The lasagne soup sounds intriguing…

  3. I do enjoy reading the “Cook” magazine, always admire the way it’s put together and so many lovely ideas including this gorgeous stove top chicken casserole, I love the idea of having lots of sauce to enjoy with bread and maybe loads of mash too to soak up all the flavours. That casserole dish is beautiful, bet it will be used loads!

  4. I’m going to make this casserole for tomorrow’s lunch, it looks really delicious!

  5. Gorgeous looking chicken and that Le Creuset dish is to die for:-) I’ve never seen this free JL recipe book – must keep an eye out!

  6. Mmmm that looks lovely and perfect for autumn. I do love my Le Creuset almond casseroles which were a wedding present although I do covet some with metal handles like those or better still, the Marseilles blue ones.

  7. MMm this sounds lovely! Add some white wine and you’ve got a crackin’ coq au vin too 😀 Loving that white Le Creuset pan – I have pan envy!

  8. one of the reasons I am looking forward to the cooler weather … casseroles and one pot meals like this. Each year I have trouble letting go of summer but when I see such dishes like this … it literally warms me up from inside.

  9. I’m loving one-pot slow-cooked dishes at the moment too. Great to have sunny days, but chillier evenings are making me hanker after stews! A big fan of Le Creuset too – I have a griddle pan and small casserole that are in regular use.

  10. Love slow cook casseroles and the Le Creuset dish (as well as your enamel bowls makes it look extra lovely!
    I also like the idea of the brisket with celeriac mash you have bookmarked. Thanks also for linking to me Ren 🙂

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