Although this warming casserole is packed with vegetables, I like to serve it with mashed potatoes to soak up the sauce. An added bonus is that it’s cooked in one pan, keeping cleanup to a minimum!
Serves 4
8 bone-in chicken thighs
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp (15 g) butter
1 onion, coarsely chopped
1 stalk of celery, thinly sliced
3 garlic cloves, finely chopped
2 medium carrots, halved lengthwise and cut into chunks just under 1⁄2in (1cm) thick
2 medium parsnips, quartered and cut into chunks just under 1⁄2in (1cm) thick
1 large potato, about 10 oz (300 g), peeled and cut into 1–11⁄4in (2.5–3cm) cubes
3⁄4 cup (200 ml) white wine
1 tbsp Dijon mustard
2 tsp tomato paste
8 oz (230 g) can chopped plum tomatoes
1 cup (250 ml) chicken stock
1 tbsp coarsely chopped fresh flat-leaf parsley
1. Remove the skin and fat from the chicken thighs and season the meat. Heat 1 tablespoon of the oil and the butter in a Dutch oven until hot. Fry the chicken (skinned-side down first) in 2 batches over medium–high heat until golden brown all over. Transfer to a large plate using a slotted spoon and set aside. (See Succulent, golden brown chicken.)
2. Pour in the remaining tablespoon of oil. Add in the onion and celery and fry for 2–3 minutes or until the onion starts to soften. Stir in the garlic followed by the carrots, parsnips, and potato. Reduce the heat to medium and fry for 4–5 minutes, stirring often, until the onion starts to brown. Preheat the oven to 325ºF (160ºC).
3. Increase the heat and add the wine. Stir and let it bubble for about 2 minutes (see Enhance the flavor). Stir in the mustard and tomato paste, then the tomatoes and stock.
4. Return the chicken and its juices to the casserole (see Partially immerse the chicken). Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Season with salt and pepper, cover the casserole, and transfer to the oven. Cook for 50 minutes to 1 hour or until the chicken and vegetables are tender. Serve sprinkled with the parsley.
COUNTRY CHICKEN CASSEROLE
KEYS TO PERFECTION
Enhance the flavor
Let the wine bubble rapidly over high heat, with the lid off, until it has reduced by about half. This cooks off some of the alcohol and concentrates the flavor for the sauce. It will create a thick, syrupy liquid.
Partially immerse the chicken
Sit the chicken thighs on top of the vegetables and gently press them down so that they’re about three-quarters immersed in the liquid; this will keep them tender and succulent, while retaining their golden brown color.