Whole Chicken Casserole
Published on
April 18, 2019
(Updated March 13th, 2024)
in
•
Mains
A recipe for a whole chicken casserole.
A whole chicken without giblets is used in this dish, cut into pieces and the backbone discarded.
For a guide on cutting up a whole chicken, see here.
Bacon is first browned in a large frypan in butter and then chicken pieces are browned separately in the same frypan.
Most of the fats produced while browning the bacon and chicken in the frypan are retained and transferred to a cast iron pot, where the rest of the dish will be prepared.
Vegetables including celery, carrot, shallots and potato are added to the cast iron pot, as well as mushrooms.
Onions can be used as a budget friendly alternative to shallots.
Flour is added and then stock slowly added while being stirred in.
The seared bacon and chicken are added to the pot and it’s then put in the oven at 180° for 40 minutes, stirring occasionally.
It’s then served hot.
Bread or salad can optionally be served alongside this dish.
This hearty casserole with a thick sauce and tender chicken cannot be overlooked as a delicious and healthy meal.
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Description
A recipe for a whole chicken casserole.
- 50g butter
- 120g bacon, chopped
- 1 whole chicken, without giblets, cut into pieces
- 30g flour
- 1 tsp salt
- 1 tsp pepper
- 6 shallots, chopped
- 200g mushrooms cups, sliced
- 2 carrots, chopped
- 2 celery sticks, chopped
- 4 potatoes, chopped
- 600ml chicken stock
- Preheat an oven to 180°. Meanwhile add butter to a frypan and heat over a medium heat, let melt, then add bacon and cook for 4 minutes or until seared, then remove and set aside, leaving the fat in the frypan. Season the chicken with salt and pepper, then add to the frypan. Cook for 6 minutes, or until seared, stirring often. Set chicken pieces aside with bacon.
- Transfer about 1 tbsp of oil from the frypan to a cast iron pot, discarding the rest, then heat the pot over a medium heat. Add shallots, mushrooms, carrots, celery and potato to the pot. Turn the heat down to medium low and cook for 7 minutes, stirring often.
- Add flour and stir until combined. Slowly add stock, stirring so that the consistency stays smooth. Bring to the boil.
- Add chicken and bacon that’s put aside, stir, cover with lid and put in the oven for 40 minutes, stirring occasionally. Serve.
Nutrition
- Serving Size: 6
- Calories: 637