One-pot Creamy Chicken Casserole

Name: One-pot Creamy Chicken Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving
Ingredients: 200 g | 7oz smoked bacon lardons or chopped streaky bacon; 1 tbsp olive oil; 1/2 tbsp butter; 6 skin-on chicken legs; 1 tsp kosher salt; 1/2 tsp ground black pepper; 6 shallots; 2 large garlic cloves; 800 g | 1.7 pounds baby potatoes; 2 tbsp Dijon mustard; 1 tsp English mustard; 1 tbsp runny honey; 280 ml | 1 1/8 cups medium-dry apple cider; 250 ml | 1 cup single (pouring) cream; 1/2 tsp dried tarragon; 3 fresh thyme sprigs; 1 lemon zest only

User Reviews

4.6

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6
Calories
694 kcal
Course
Main Course
Cuisine
French

One-pot Creamy Chicken Casserole

Shawn Wheeler

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Are you looking for a comforting chicken recipe? This one-pot creamy chicken casserole with bacon and potatoes is delicious, easy and sure to become a family favourite.

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Ingredients

Servings

200 g | 7oz smoked bacon lardons or chopped streaky bacon
1 tbsp olive oil
1/2 tbsp butter
6 skin-on chicken legs
1 tsp kosher salt
1/2 tsp ground black pepper
6 shallots quartered
2 large garlic cloves sliced
800 g | 1.7 pounds baby potatoes halved
2 tbsp Dijon mustard
1 tsp English mustard
1 tbsp runny honey
280 ml | 1 1/8 cups medium-dry apple cider
250 ml | 1 cup single (pouring) cream
1/2 tsp dried tarragon
3 fresh thyme sprigs
1 lemon zest only

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Instructions

Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
Uncover the pot and cook for another 5 minutes or until the potatoes are tender.
Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.

Notes

Want to make sure you get this recipe just right? Here's some expert tips
Variation: Fry 200g (7oz) sliced mushrooms together with the bacon in step 1, setting aside and returning to the pan with the bacon in step 6.
Make sure you use the best chicken you can find - organic and free range if possible. Using skin-on and bone-in chicken adds more depth of flavour but you could remove the skin if you refer. Chicken legs and chicken thighs are suitable for this casserole. Avoid using chicken breasts which can become a little tough. Don't skip browning the chicken legs – it adds so much flavour and colour! You can replace single (pouring) cream with half and half or half fat creme fraiche. Reduce heat to a simmer before adding any dairy to avoid the cream splitting. Replace the apple cider with chicken stock or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar. Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.
Make sure you use the best chicken you can find - organic and free range if possible. Using skin-on and bone-in chicken adds more depth of flavour but you could remove the skin if you refer.
Chicken legs and chicken thighs are suitable for this casserole. Avoid using chicken breasts which can become a little tough.
Don't skip browning the chicken legs – it adds so much flavour and colour!
You can replace single (pouring) cream with half and half or half fat creme fraiche. Reduce heat to a simmer before adding any dairy to avoid the cream splitting.
Replace the apple cider with chicken stock or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar.
Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.

Nutrition Information

Show Details

Calories 694kcal (35%) Carbohydrates 34g (11%) Protein 27g (54%) Fat 48g (74%) Saturated Fat 18g (90%) Cholesterol 181mg (60%) Sodium 797mg (33%) Potassium 989mg (28%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 575IU (12%) Vitamin C 29.6mg (33%) Calcium 70mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 694 kcal

% Daily Value*

Calories	694kcal	35%
Carbohydrates	34g	11%
Protein	27g	54%
Fat	48g	74%
Saturated Fat	18g	90%
Cholesterol	181mg	60%
Sodium	797mg	33%
Potassium	989mg	21%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	575IU	12%
Vitamin C	29.6mg	33%
Calcium	70mg	7%
Iron	2.4mg	13%