Print

Nigel Slater Chicken Casserole

Nigel Slater Chicken Casserole
Print Recipe

A deeply comforting chicken casserole with tender, slow-cooked chicken thighs in a rich, savory broth infused with bacon, mushrooms, and fresh thyme. The sauce is luxuriously thick yet light, with a silky texture that coats every spoonful.

Ingredients

Scale
  • 2 1/2 pounds boneless skinless chicken thighs (about 8 thighs)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 ounces bacon (about 4 slices), cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 12 ounces cremini mushrooms, halved if small, quartered if large
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 cup)
  • 2 celery stalks, sliced into 1/4-inch pieces (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 2 tablespoons heavy cream (optional, for richness)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside at room temperature while preparing the vegetables (no more than 30 minutes).
  2. In a heavy-bottomed Dutch oven or large, deep skillet, cook the bacon over medium heat, stirring occasionally, until crispy and deeply golden, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a small bowl; leave the rendered fat in the pot.
  3. Increase the heat to medium-high. Add half of the chicken thighs to the pot in a single layer, skin side down if using skin-on, but here just in a single layer. Cook without moving until the underside is golden brown, 3 to 4 minutes. Flip and brown the other side for another 3 to 4 minutes. Transfer to a plate. Repeat with the remaining chicken. Do not crowd the pan; browning builds deep flavor through the Maillard reaction.
  4. Reduce the heat to medium. Add the butter, olive oil, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the mushrooms release their liquid and begin to brown, about 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the flour is no longer raw and has coated the vegetables evenly. This roux will help thicken the final sauce.
  6. Slowly pour in the chicken broth and wine, stirring continuously to scrape up any browned bits from the bottom of the pot — these are packed with flavor. Add the thyme sprigs, bay leaf, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the reserved bacon. Nestle the browned chicken thighs back into the pot, along with any juices that have accumulated on the plate.
  7. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low so that the surface barely quivers. Cover with a lid and cook for 45 minutes, stirring once halfway through, until the chicken is fork-tender and easily shreds. The internal temperature of the thighs should reach at least 175°F (79°C) for optimal tenderness.
  8. Remove the lid, discard the thyme stems and bay leaf. Stir in the frozen peas and cook for 2 minutes over medium heat until bright green and heated through. If using heavy cream, stir it in now for a richer, slightly silky sauce.
  9. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. Alternatively, reheat in a 350°F (177°C) oven for 15-20 minutes in a covered dish. For best texture, do not microwave the chicken as it may become rubbery.

Nutrition

Keywords: Nigel Slater chicken casserole, British chicken casserole, chicken and bacon stew, mushroom chicken casserole, thyme chicken dinner, one-pot chicken, comfort food chicken, slow-cooked chicken thighs, weeknight casserole

Find it online: https://britishrecipes.uk/nigel-slater-chicken-casserole-2/