Nigella Chicken Casserole

There’s something about the smell of a slow-simmering chicken casserole that settles the soul a bit, isn’t there? It’s the kind of dish you throw together on a sleepy Sunday afternoon, maybe with a mug of tea nearby and rain tapping at the windows. No rush, no fuss. Just the soft bubbling of broth, the earthy scent of rosemary, and a kitchen that feels lived-in.

I first made this version of Nigella’s casserole when I was flat-out tired — tired of fancy food, tired of cleaning four pans, tired of thinking too much. This was the antidote. It’s everything I love about proper home cooking: tender chicken thighs, buttery beans, new potatoes that soak up all the goodness. And it reheats like a dream, which is a miracle in my house, where leftovers vanish before the kettle even finishes boiling.

Why You’ll Love It

• Ridiculously comforting — it’s the culinary equivalent of a warm blanket.
• One-pot wonder — minimal dishes, maximum flavour.
• Perfect for batch cooking — doubles up easily and freezes well.
• Flexible as anything — swap veggies, herbs, or add a cheeky splash of cream.
• Kid-friendly — soft potatoes, tender chicken, and nothing too spicy.
• Leaves your kitchen smelling divine — that rosemary works hard.

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• 2 carrots, thickly sliced
• 2 sticks celery, sliced
• 605g chicken thighs (skinless, bone-in if you can)
• 1 tbsp plain flour
• 500g new potatoes, quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 600ml chicken stock
• 2 tbsp cornflour
• 410g tin butter beans (drained)

How to Make It

Start with a good sizzle:

Warm your olive oil in a big casserole pot or deep pan. Toss in the onions and let them get soft and a bit golden. Add the carrots and celery, and stir around for about 5 minutes until everything starts smelling sweet and earthy.

Brown your chicken (don’t rush this bit):

Dust your chicken thighs in plain flour, shake off the excess, and add them to the pot. Let them brown on both sides — you’re not cooking them through yet, just giving them some lovely colour.

Add the big flavours:

Toss in your new potatoes, rosemary, thyme, and pour over the chicken stock. It’ll look like a lot, but trust me, the potatoes soak it up. Bring it all to a soft simmer.

Into the oven it goes:

Pop a lid on the pot and stick it in a preheated oven at 180°C (350°F) for about 45 minutes. This is your golden window — go read a chapter, or stand outside with a cuppa.

Thicken things up:

In a small bowl, mix your cornflour with 4 tablespoons of cold water — make a smooth paste, no lumps. Stir it into the casserole along with the butter beans. Return to the stove and simmer for another 10–15 minutes until the sauce thickens slightly.

Serve with something dunkable:

It’s rich and lovely on its own, but some crusty bread or a dollop of mustardy mash wouldn’t hurt. I usually just tear whatever bread I’ve got and dunk it straight in — no shame here.

Common Mistakes and How to Dodge Them

My chicken’s dry – what gives?
It’s likely overcooked. Use bone-in thighs if you can, and don’t skimp on the broth — they need that slow, gentle braise.

The sauce’s too thin.
Cornflour’s your friend — just mix it with cold water first or you’ll get gloopy bits. Simmer a bit longer uncovered if needed.

It’s too salty!
Check your stock next time. Some shop-bought ones are surprisingly salty. Add a splash of water and a potato chunk to absorb some of it.

Can I skip the beans?
Technically yes, but butter beans add a lovely creaminess. I’ve forgotten them before and the casserole felt a little… flat.

Storage and Reheating

Fridge:
Store in an airtight container for up to 4 days. The flavour actually deepens, which is magic.

Freezer:
Cool completely before freezing in portions. It’ll last 2–3 months. Defrost overnight in the fridge.

Oven:
Reheat in a covered dish at 180°C for 25–30 minutes. Add a splash of stock if it looks dry.

Microwave:
Great for a quick lunch — zap in short bursts, stirring between, until piping hot.

Frequently Asked Questions

Can I make this in a slow cooker?
Absolutely — add an extra 100ml stock and cook on low for 7–8 hours or high for 4. Add the beans for the last hour.

Can I use chicken breasts?
You can, but they tend to dry out. Thighs give you way more flavour and stay juicy.

Is it okay to use dried herbs?
Yep — use about 1 tsp each of dried rosemary and thyme. Just rub them between your fingers first to wake ’em up.

What can I serve with this?
Crusty bread, buttery mash, or even a scoop of herby rice. A bitter green salad on the side adds a nice contrast.

Nutrition Facts (Per Serving):

• Calories: 400
• Fat: 20g
• Carbs: 30g
• Protein: 30g
• Sodium: 700mg
• Sugar: 4g

Try More Nigella Recipes:

• Nigella Vegetable Lasagna
• Nigella Fish Pie Recipe
• Nigella Slow Cooker Lamb Tagine