Country chicken casserole

  • 20 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
  • Print


Country chicken casserole
  • 1 tablespoon olive oil
  • 30 gram butter
  • 1 kilogram mixed chicken pieces
  • 1/4 cup seasoned plain flour
  • 1 leek, trimmed, sliced
  • 1 clove garlic, crushed
  • 3 tomatoes, roughly chopped
  • 2 carrots, peeled, cut into 3cm cubes
  • 125 gram sweet potato, peeled, cut into 3cm cubes
  • 1 potato, peeled, cut into 3cm cubes
  • 1 corn cob, kernels removed
  • 1 stalk celery, sliced into 3cm pieces
  • 1 1/2 cup water
  • 1 cup chicken stock
  • 1 cup white wine
  • 1 bouquet garni
  • 1/2 cup chopped parsley crusty bread, to serve


Country chicken casserole
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    In a large flame-proof casserole dish, heat oil and butter on high. Dust chicken in flour, shaking off excess. In batches, brown chicken in casserole dish. Transfer to a plate.
  • 3
    Add leek and garlic to same pan; saute 2 minutes. Stir in remaining vegetables. Cook 4-5 minutes, until browned. Blend in water, stock and wine. Season to taste. Add bouquet garni. Return chicken to pan.
  • 4
    Bake, covered, 1 hour, or until chicken is tender and sauce has thickened slightly. Sprinkle parsley over. Serve with crusty bread.


Always ensure that your leek is washed well before cooking. A bouquet garni is a bundle of herbs tied together with string, used to prepare soup, stock, and various stews. It is cooked with the other ingredients, but removed prior to consumption.

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