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Delia Smith Chicken Casserole Recipe

Delia Smith Chicken Casserole Recipe

Delia Smith's chicken casserole recipe is classic, comforting and wonderfully simple. Tender chicken, vegetables and a rich gravy, all in one pot.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on and bone in
  • Salt and freshly ground black pepper
  • 2 tbsp plain flour
  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 3 carrots chopped into chunks
  • 2 celery sticks chopped
  • 2 garlic cloves crushed
  • 600 ml chicken stock
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • Fresh parsley chopped, to finish

Method
 

  1. Season and flour the chicken, then brown, skin-side down first. Set aside.
  2. Soften the onion, carrots and celery, then add garlic.
  3. Add stock, Worcestershire sauce, bay leaves and thyme.
  4. Nestle the chicken back in, skin-side up.
  5. Cover and simmer at 170°C (150°C fan) for 45 minutes to 1 hour.
  6. Reduce uncovered if the gravy needs thickening.
  7. Remove herbs, scatter with parsley, and serve.

Notes

Brown the chicken properly for the best foundation of flavour.
Keep the skin above the liquid while simmering to stop it going soggy.
Cut vegetables into even, chunky pieces so they hold their shape.
Tastes even better the next day, making it a great make-ahead dinner.
Freezes well for up to 3 months.