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Delia Smith Chicken Casserole Recipe
Nancy Wilson

Chicken Casserole with Bacon, Leeks and Mushrooms

A one pot British casserole of bone-in chicken thighs, bacon, carrots, leeks and mushrooms in a light gravy. Baked at 180°C for 65 minutes, it serves four.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
resting 5 minutes
Total Time 2 hours
Servings: 4
Course: Main Course
Cuisine: British
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 8 bone-in skin-on chicken thighs, about 900 g in total
  • 1 tbsp olive oil
  • 150 g smoked back bacon cut into 2 cm pieces
  • 1 large onion sliced
  • 300 g carrots peeled and cut into 1.5 cm slices
  • 200 g chestnut mushrooms halved
  • 2 garlic cloves crushed
  • 2 tbsp plain flour heaped
  • 500 ml hot chicken stock
  • 2 thyme sprigs
  • 1 bay leaf
  • 300 g leeks about 2, cut into 2.5 cm pieces and washed well
To finish
  • 1 tbsp flat-leaf parsley finely chopped
  • salt and freshly ground black pepper

Equipment

  • Lidded flameproof casserole, about 3.5 litres (6 pints)
  • Chopping board and sharp knife
  • Tongs and a wooden spoon
  • Large spoon for skimming fat
  • Digital probe thermometer (optional but useful)

Method
 

  1. Heat oven. Heat the oven to 180°C (160°C fan, gas 4) with a shelf in the middle.
  2. Prep everything. Pat the thighs dry and season them. Cut the bacon, onion, carrots, leeks and mushrooms as listed.
  3. Brown chicken. Heat the oil in the casserole over a medium-high heat. Brown half the thighs skin-side down for 7 to 8 minutes, turn for 2 to 3 minutes, then remove. Repeat with the rest.
  4. Pour off fat. Spoon off all but about 1 tablespoon of fat, keeping the browned bits in the pot.
  5. Soften base. Add the bacon, onion, carrots and mushrooms and cook over a medium-high heat for 5 minutes. Add the garlic for the last 30 seconds.
  6. Add flour. Stir in the flour and cook for 1 minute.
  7. Add stock. Pour in the hot stock a little at a time, stirring and scraping the base. Add the thyme and bay leaf.
  8. Return chicken. Put the thighs back skin-side up, with the skin above the liquid. Bring to a gentle simmer and cover.
  9. Bake covered. Cook in the oven for 45 minutes.
  10. Add leeks. Stir the leeks in around the chicken and bake uncovered for 20 minutes, until the sauce has thickened and the thickest part of a thigh reads at least 75°C.
  11. Rest and serve. Rest for 5 minutes, skim off any fat and remove the thyme stalks and bay leaf. Season to taste, sprinkle with parsley and serve.

Notes

  • Fan oven: 180°C conventional is 160°C fan or gas 4. Check your oven manual if it runs hot or cool.
  • Dish size: a 3.5 litre (6 pint) lidded flameproof casserole leaves the pot about two thirds full. For other serving sizes, see the scaling table in the article.
  • Timing cue: the sauce should coat the back of a spoon and the meat should pull easily from the bone. If not, cover and give it another 10 to 15 minutes.
  • Thin sauce: stir in 1 teaspoon of cornflour mixed with a little cold water and simmer for 2 minutes.
  • Storage: cool within about 2 hours, then chill for up to 2 days or freeze in portions for up to 3 months. Reheat until steaming hot throughout.
  • Salt: bacon and stock are salty, so only season at the end.