‘Hearty’ chicken casserole recipe is ‘full of flavour’ just like a Sunday roast

The terms casserole and stew tend to be used interchangeably in the UK, though the resounding difference is that a casserole is typically cooked in the oven.

While many people avoid them in the warmth of summer, autumn is the perfect time to dig out the deep dishes and whip up a hearty meal filled with meat and vegetables.

Sharing his family-friendly recipe with Express.co.uk, Phil Bianchi, food and flavour expert and founder of The Gift of Oil said: “A winter stew is the perfect hearty treat when the weather drops – it’s comforting and a great alternative to a Sunday roast with lots of the same ingredients and flavours.

“If you have a slow cooker it’s even better and easier to pop all of the ingredients in and let it simmer away whilst you get on with the day.”

Phil claimed that his recipe is not only “simple”, but also “packed full of flavours and healthy vegetables”.

READ MORE: ‘Warming’ three-ingredient risotto is ready in just half an hour – recipe


  • Two tablespoons of olive oil
  • Eight chicken legs
  • One large onion, finely chopped
  • Two carrots, chopped
  • Two celery stalks, chopped
  • Two potatoes, peeled and chopped
  • Two cloves garlic, crushed
  • 250ml white wine
  • Two tbsp plain flour
  • 500ml chicken stock
  • Two tablespoons of tomato paste
  • One tablespoon of oregano
  • Salt and pepper
  • A drizzle of rosemary and garlic olive oil for dressing
  • A drizzle of caramelised onion balsamic for dressing
  • Crusty bread, to serve

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In a large pan, warm the olive oil over medium heat then in batches, add the chicken and cook for three to four minutes or until browned, turning once.

Transfer the meat to a plate and set aside, then add the onions, carrots, celery, and garlic to the empty pan. Reduce the heat to low and cook, stirring, for eight to 10 minutes or until the vegetables are softened.

Add the caramelised onion balsamic and stir with a wooden spoon to release the browned bits from the pan. Add the wine and cook until the liquid has almost evaporated. Stir in flour and cook for two minutes.

Pour in the chicken stock and add the potatoes, tomato, oregano, salt, and pepper and stir well.

Return the chicken to the pan, and bring to a boil before reducing the heat to low. Cover and cook for one hour, stirring occasionally, until chicken is cooked through and potatoes and vegetables are tender.

Divide the casserole into serving bowls and dress with a generous drizzle of rosemary and garlic olive oil and some more caramelised onion balsamic.

Mop up the juicy dish with crusty bread or a side of potatoes for a heavier meal.

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