6 chicken thighs skinned and boned.

8 new potatoes

1 leek chopped

1 carrot roughly chopped

1 clove of garlic, roughly chopped.

Small handful fresh thyme (you can use dried but fresh is better)

Small handful of chopped fresh parsley

Glass of white wine

500ml chicken stock

1 dessert spoon plain flour.

Knob of butter



Chicken casserole

preparation 10 mins • you cook for 5 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This is a great recipe - homely, really tasty and perfect for a Sunday afternoon. The effort is really minimal - just chopping a few vegetables and throwing everything in a pot. Using chicken thighs rather than breast means that the meat will still be nice and juicy. This will put the ghost of casseroles past to bed and prove that they can be fresh tasting & flavoursome!

Large pan that preferably can go from the hob to the oven. If not, a large pan and an oven proof dish

Spoon to stir


Before you start, have all your ingredients out and ready. Preheat your oven to 190c. Put your large pan on a high heat and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Add a knob of butter and a glug (about tablespoon) of oil to your pot. Once the butter has melted, add the carrots, leeks, garlic and thyme. Give it all a good stir to get it coated with the oil and butter and then add a pinch of salt and pepper. You can leave that and go and season the chicken thigh with salt and pepper. Add the chicken to the pan with vegetables and give it a stir around.

Next you need to add about a tablespoon of plain flour. This will help to thicken the casserole slightly. Give a good stir in and then add the wine and turn the heat up to full. Keep stirring everything, scraping the bottom to make sure nothing is sticking too much. As it comes to the boil, add the chicken stock and the new potatoes and give everything a good stir.

Bring it to the boil, and pop it in the oven for an hour. If your pan can go straight into the oven, then transfer to an oven dish and cover with foil.

After an hour, your casserole should have reduced and thickened slightly and is ready to serve. Chop some fresh parsley and get your plates out because you're all done!

To serve, simply spoon the casserole into the bowls and sprinkle with chopped parsley.

I hope that you enjoy it.


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