Weeknight dinners have never been easier with this super simple one-pot casserole
Winter is in the air, which calls for a hearty chicken casserole to warm the bellies of those in my forever hungry household!
The aroma from this one-pot lemon chicken casserole recipe is enough to make everyone hungry, with my kids repeatedly asking, "is it ready yet?" Lucky for me, this dish can be cooked in no time, thanks to my favourite Staub Cocotte! The versatility of this beautiful, timeless kitchen piece enables you to sauté, sear, simmer and serve all in one pot. It guarantees the temperature to intensify quickly, resulting in perfectly rendered chicken skin.
The Staub Cocotte also retains its heat long after cooking, leaving dinner warm for family members that may be late to the table. Serving a nutritious and delicious meal has always been an essential practice in my home. The cocotte has a carefully designed signature studded lid that continually circulates moisture. This process seals in the juices to retain the food's nutrients and produces the most tender and succulent chicken.
For the final touch, serve with a side of steamed greens and some freshly baked sourdough with butter to mop up every last drop of this one-pot lemon chicken casserole!
One Pot Lemon Chicken Casserole Recipe
Ingredients
- 5 skin-on, bone-in, free-range chicken thighs
- 1 cup plain flour
- 50gms unsalted butter
- 750mls chicken stock
- 1 brown onion
- 4 cloves garlic
- 2 large, washed potatoes
- 1 celery stem
- 2 carrots
- 1 cup button mushrooms
- 1 lemon
- 1 bunch sage
- 5 sprigs thyme
- ¾ cup thickened cream
- Extra virgin olive oil
- Black cracked pepper to taste
- Salt to taste
Method
1. Preheat oven to 180 °C.
2. In a large zip lock bag, thoroughly dust the chicken thighs with plain flour and ½ tsp of salt.
3. Heat butter with a glug of oil in the cocotte on the stovetop using high heat. Once fully melted, sear off the chicken pieces on both sides until browned and the skin is cooked.
4. Dice the potatoes into 2-3cm pieces, and slice the onion, garlic, celery, carrots, and mushrooms.
5. Add the vegetables to the pot carefully (not to break up the chicken), stirring for 2-3 minutes.
6. Add the chicken stock, thickened cream, sage, thyme, black pepper, and the lemon (cut into halves). Give another quick stir.
7. Place the cocotte lid on the base and place in the oven for 15 minutes.
8. Remove the lid and cook for a further 5-10 minutes until the potatoes are soft and the sauce has thickened.
9. Add salt to taste and serve.
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