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Nigel Slater Chicken Casserole

Nigel Slater Chicken Casserole
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A deeply comforting and rustic chicken casserole inspired by Nigel Slater’s approach to simple, honest cooking. Tender chicken thighs are slowly simmered with bacon, leeks, carrots, and thyme in a rich, savory broth until the meat falls from the bone and the vegetables are meltingly soft. The sauce is finished with a touch of cream and parsley for a luscious, satisfying dish perfect for cool-weather dining.

Ingredients

Scale
  • 2 tbsp olive oil
  • 4 slices thick-cut bacon (about 4 oz / 113g), cut into 1/2-inch pieces
  • 4 bone-in, skin-on chicken thighs (about 1.75 lbs / 794g total)
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 2 medium leeks (about 8 oz / 227g total), white and light green parts only, halved lengthwise, rinsed thoroughly, then sliced into 1/2-inch half-moons
  • 2 medium carrots (about 6 oz / 170g total), peeled and sliced into 1/2-inch rounds
  • 2 cloves garlic, finely minced
  • 1/4 cup all-purpose flour (1.1 oz / 31g)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 2 cups low-sodium chicken broth (16 oz / 473ml)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/3 cup heavy cream (2.6 oz / 74ml)
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. In a large Dutch oven or heavy-bottomed pot (5-6 quart capacity), heat 1 tablespoon of the olive oil over medium heat until shimmering. Add the bacon pieces and cook, stirring occasionally, for 5-7 minutes until the fat has rendered and the bacon is crisp and browned. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot — this fat will provide the first layer of flavor for the casserole.
  2. Pat the chicken thighs dry with paper towels (this is critical for browning). Season the chicken on both sides with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Increase the heat to medium-high and, working in two batches to avoid overcrowding, add the chicken thighs skin-side down to the hot pot. Cook undisturbed for 5-6 minutes until the skin is deep golden brown and crisp. Flip and brown the second side for 3-4 minutes. Transfer the browned chicken to a plate; the skin will be rendered and golden, which will enrich the sauce.
  3. Reduce the heat to medium. There should be about 2 tablespoons of combined fat and oil in the pot; if less, add the remaining 1 tablespoon olive oil. Add the sliced leeks and carrots, scraping up any browned bits from the bottom of the pot with a wooden spoon — this deglazes and incorporates the fond, which is packed with flavor. Cook the vegetables, stirring frequently, for 5-6 minutes until the leeks are softened and translucent but not colored.
  4. Add the minced garlic to the pot and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Sprinkle the flour over the vegetables and stir to coat evenly. Cook the flour for 1-2 minutes, stirring, until it begins to turn a pale golden color; this roux will thicken the casserole and give it a silky texture.
  5. Pour in the white wine, stirring constantly to loosen any remaining bits from the bottom. Let the wine bubble and reduce for 2-3 minutes until the mixture is slightly thickened and the alcohol smell has cooked off. Then slowly pour in the chicken broth while stirring continuously to ensure a lump-free sauce. Add the thyme sprigs and bay leaf.
  6. Return the bacon and the browned chicken thighs (skin-side up) to the pot, nestling them into the liquid. The chicken should be mostly submerged; if not, add a splash more broth. Bring the liquid to a gentle simmer over medium heat — you should see small bubbles breaking at the surface, not a vigorous boil.
  7. Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let the casserole cook for 45-50 minutes. Check halfway through to ensure the liquid is at a bare simmer; adjust heat as needed. The chicken is done when the meat pulls easily from the bone with a fork and registers an internal temperature of 165°F / 74°C when tested in the thickest part of the thigh.
  8. Carefully remove the lid and transfer the chicken to a clean plate; discard the thyme sprigs and bay leaf. Stir in the heavy cream and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. If the sauce is too thin, let it simmer uncovered for 3-5 minutes until it thickens enough to coat the back of a spoon. Return the chicken to the pot and heat through for 1-2 minutes. Serve in shallow bowls, garnished with chopped parsley.

Notes

Storage: Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. Freezing: The casserole can be frozen (without cream) for up to 3 months — add the cream when reheating. Reheating: Thaw overnight in the fridge. Reheat in a covered pot over medium-low heat for 10-15 minutes, stirring occasionally, until the chicken reaches 165°F / 74°C. Alternatively, reheat in a 350°F / 177°C oven for 20-25 minutes. If reheating from frozen, add 2 tablespoons of broth to maintain moisture.

Nutrition

Keywords: Nigel Slater chicken casserole, chicken casserole recipe, British chicken stew, chicken thighs with bacon, creamy chicken casserole, leek and carrot casserole, one-pot chicken dinner, comfort food casserole, easy chicken stew, slow-cooked chicken

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