Chicken Casserole


400g chicken thighs
2 sprigs thyme
20g flour
2 bay leaves
25ml Donegal Rapeseed Oil
1 onion, peeled and diced
½ leek, chopped finely
3 carrots, peeled and diced
3 parsnips, peeled and diced
2 cloves garlic, crushed
3 sweet potatoes, peeled and diced
½ litre chicken stock
25ml white wine
Fresh ground black pepper
Freshly chopped parsley


  • Heat frying pan and add rapeseed oil. Coat chicken thighs in flour and add to pan. Colour on all sides, season with black pepper and transfer to casserole dish.
  • In the same frying pan, add and sweat the chopped onion, garlic, carrots, parsnips and leeks. Sweat for a few minutes then add thyme and white wine. Reduce wine slightly, add the bay leaves and warm stock. Then add the diced sweet potatoes.
  • Pour over the chicken in casserole and transfer to hot oven at 160 degrees for 1 hour. Add Crème Fraîche and freshly chopped parsley before serving.
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Rhonda Laird

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