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Winter Chicken and Vegetable Casserole

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A hearty and comforting winter chicken and vegetable casserole made with tender chicken, root vegetables, and aromatic herbs, perfect for cold-weather meals.

Ingredients

  • 4 chicken thighs
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 leek, sliced
  • 1 celery stalk, sliced
  • 500 ml chicken stock
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Heat olive oil in a large oven-safe casserole dish over medium heat.
  3. Brown the chicken thighs on both sides, then remove and set aside.
  4. In the same dish, sauté the onion, garlic, leek, and celery until softened.
  5. Add the carrots, parsnips, and potatoes, and cook for a few minutes.
  6. Return the chicken to the dish and pour in the chicken stock.
  7. Sprinkle in the thyme and rosemary, and season with salt and pepper.
  8. Cover and transfer to the oven. Bake for 45 minutes, or until chicken is cooked through and vegetables are tender.
  9. Garnish with fresh parsley if desired and serve hot.

Notes

  • You can substitute other root vegetables depending on availability.
  • For a thicker sauce, remove the lid for the last 10 minutes of cooking.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/winter-chicken-and-vegetable-casserole/