Healthy, Hearty Chicken Casserole

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  • 400g chicken thighs
  • 2 sprigs thyme
  • 20g flour
  • 2 bay leaves
  • 25ml Donegal Rapeseed Oil
  • 1 onion, peeled and diced
  • ½ leek, chopped finely
  • 3 carrots, peeled and diced
  • 3 parsnips, peeled and diced
  • 2 cloves garlic, crushed
  • 3 sweet potatoes, peeled and diced
  • ½ litre chicken stock
  • 25ml white wine
  • Fresh ground black pepper
  • Freshly chopped parsley


  1. Heat frying pan and add rapeseed oil. Coat chicken thighs in flour and add to pan. Colour on all sides, season with black pepper and transfer to casserole dish.
  2. In the same frying pan, add and sweat the chopped onion, garlic, carrots, parsnips and leeks. Sweat for a few minutes then add thyme and white wine. Reduce wine slightly, add the bay leaves and warm stock. Then add the diced sweet potatoes.
  3. Pour over the chicken in casserole and transfer to hot oven at 160 degrees for 1 hour. Add Crème Fraîche and freshly chopped parsley before serving.
  4. Brian's Tip: Perfect dish for slow cooker, great with cabbage and mashed potatoes.


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