Delia Smith Chicken Casserole

Delia Smith’s Chicken Casserole is made with chicken thighs, olive oil, onion, smoked back bacon, mushrooms, carrots, plain flour, thyme, chicken stock, and leeks. This hearty Chicken Casserole recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.

Delia Smith Chicken Casserole Ingredients

• 8 bone-in, skin-on chicken thighs (about 850g/1lb 14oz)
• 1 tbsp olive oil or sunflower oil
• 1 onion, thinly sliced
• 4 rashers smoked back bacon, cut into roughly 2cm/¾in slices
• 150g/5½oz small mushrooms, halved or quartered if larger
• 3 medium carrots, peeled and cut into roughly 1.5cm/⅝in slices
• 20g/¾oz plain flour (about 2 tbsp)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 500ml/18fl oz hot chicken stock (made with 1 stock cube)
• 1 medium leek, trimmed and cut into roughly 1cm/½in slices
• Salt and freshly ground black pepper

How To MAKE Delia Smith Chicken Casserole

1. Preheat Oven: Preheat the oven to 190°C/170°C Fan/Gas 5. Season the chicken thighs with a little salt and plenty of black pepper.
2. Brown Chicken: Heat the oil in a large non-stick casserole pan over medium heat. Fry the chicken skin-side down for 7–8 minutes until browned. Turn and cook for another 3 minutes. Transfer to a plate.
3. Cook Vegetables: Return the pan to the heat and add the onion, bacon, and mushrooms. Fry for 4–5 minutes until lightly browned. Add the carrots and flour, and toss together well.
4. Add Stock and Herbs: Sprinkle with thyme. Gradually pour in the stock, stirring well between additions. Add the chicken back to the pan and bring to a gentle simmer. Cover with a lid.
5. Bake: Place in the oven and cook for 45 minutes. Remove from the oven and stir in the leeks.
6. Finish Cooking: Return to the oven for an additional 15 minutes, or until the chicken and leeks are tender and the sauce has thickened.

Recipe Tips

• Brown the Chicken Well: Cook the chicken skin-side down until it’s crispy to add extra flavor.
• Use Hot Stock: Add hot chicken stock to help the dish cook faster and thicken properly.
• Mix Flour Well: Toss the flour with the vegetables to avoid lumps and help the sauce thicken evenly.
• Check for Tenderness: Make sure both the chicken and leeks are tender. If they’re not, cook a bit longer and add more stock if needed.
• Season to Taste: Taste the casserole before serving and adjust the salt and pepper to your liking.

What To Serve With Chicken Casserole?

This hearty Chicken Casserole pairs well with mashed potatoes, crusty bread, steamed green beans, or a fresh salad. It can also be served alongside roasted vegetables, rice, buttered noodles, or a simple coleslaw for a tasty dinner.

How To Store Leftovers Chicken Casserole?

• Refrigerate: Let the Chicken Casserole cool to room temperature before putting it in the fridge. Store it in an airtight container for up to 3 days.
• Freeze: Cool the casserole to room temperature first, then place it in an airtight container or freezer bag. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.

How To Reheat Leftovers Chicken Casserole?

• In The Oven: Preheat the oven to 180°C/350°F. Place the casserole in an ovenproof dish and cover with foil. Heat for about 20–25 minutes, or until thoroughly heated.
• In The Microwave: Transfer the casserole to a microwave-safe dish. Cover loosely and microwave on high for 3–5 minutes, stirring halfway through, until hot.
• On The Stove: Heat the casserole in a saucepan over medium heat for 10–15 minutes, stirring occasionally, until it is heated through.

 Delia Smith Chicken Casserole Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 800mg
• Potassium: 600mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 25g

Try More Delia Smith recipes:

• Delia Smith Paella
• Delia Smith Lamb Shanks
• Delia Smith Chicken Basque
• Delia Smith Gammon In Cider