This Hairy Bikers chicken casserole is a proper old-fashioned stew made with chicken, smoked bacon, cider, and root vegetables. The meat falls off the bone in a thick, savoury sauce. It serves 4 and takes about 2 hours from start to finish.
I first made this on a cold January evening and it filled the whole kitchen with the smell of bacon and cider. It has become a regular in our house whenever the weather turns.
Old-Fashioned Chicken Casserole Ingredients
- 3 tbsp plain flour
- 2 tsp dried thyme
- 4–6 chicken drumsticks or leg quarters, skin removed
- 2 tbsp sunflower oil
- 4 rashers smoked back bacon, cut into 1cm strips, fat removed
- 2 medium onions, chopped
- 2 celery sticks, thinly sliced
- 150g small chestnut mushrooms, sliced or quartered
- 500ml dry cider
- 300ml chicken stock
- 2 bay leaves
- 400g Chantenay or small carrots, trimmed and peeled
- 2 slender leeks, trimmed and cut into 2cm slices
- Sea salt and black pepper
How to Make Old-Fashioned Chicken Casserole
- Season the flour: Mix the plain flour and dried thyme with a good pinch of salt and pepper in a large freezer bag.
- Coat the chicken: Remove the skin from the chicken pieces and break at the joint if using leg quarters. Add to the bag a few pieces at a time and shake until evenly coated.
- Brown the chicken: Heat the sunflower oil in a large non-stick frying pan over medium heat. Fry the chicken pieces until golden brown all over. Transfer to a large flameproof casserole dish.
- Preheat the oven: Set the oven to 180°C (160°C Fan / Gas Mark 4).
- Fry the bacon and vegetables: Add the bacon strips, onions, and celery to the frying pan. Fry for 4 to 5 minutes until lightly browned. Add the mushrooms and cook for 2 minutes more.
- Build the base: Tip everything into the casserole dish and sprinkle in any flour left in the bag. Stir well.
- Deglaze the pan: Pour half the cider into the frying pan and stir with a wooden spoon to lift any bits from the bottom. Simmer for a few seconds, then pour into the casserole dish.
- Combine and simmer: Add the remaining cider, chicken stock, carrots, and bay leaves to the dish. Stir and bring to a gentle simmer on the hob.
- Bake: Cover with a lid and cook in the centre of the oven for 1 hour. Remove and stir in the sliced leeks. Return to the oven for a further 30 to 40 minutes.
- Check and serve: The stew is ready when the chicken is tender and the sauce has thickened. Remove the bay leaves before serving.
How Do You Make This Chicken Casserole Even Better?
- Try it in a slow cooker: Brown the chicken and vegetables as directed, then transfer everything to a slow cooker with the cider and stock. Cook on low for 6 to 8 hours. If you enjoy slow cooker recipes, try our Hairy Bikers slow cooker campfire stew too.
- Rescue a thin sauce: If the sauce is too thin after cooking, mix 1 tbsp cornflour with a splash of cold water and stir it in. Simmer for a few minutes until thickened.
- Add extra depth: A splash of Worcestershire sauce or a tablespoon of tomato purée stirred in with the stock gives the sauce a richer, deeper flavour.
- Swap the meat: Bone-in chicken thighs work just as well as drumsticks and are easier to eat. They also hold up well to the long cooking time.
What Goes Well With This Stew?
This is a filling one-pot dish, so keep the sides simple. Creamy mashed potatoes are the classic pairing and soak up the cider sauce well. A chunk of crusty bread works just as well for mopping up the last of the gravy.
For something lighter, serve with steamed green beans or buttered spring greens. Plain rice is another good option if you want to stretch the meal further. If you are looking for more chicken dishes to try, our Hairy Bikers chicken and ham pie is a great next recipe.
How Should You Store Leftovers?
Let the stew cool completely, then transfer to an airtight container. It keeps in the fridge for up to 3 days and actually tastes better the next day as the flavours develop.
You can also freeze this stew for up to 3 months. Thaw overnight in the fridge before reheating. Warm through in a covered dish at 180°C (160°C Fan / Gas Mark 4) until piping hot.
Frequently Asked Questions
Yes, but browning the chicken first adds colour and flavour to the sauce. It also helps the flour coating thicken the liquid as it cooks.
The seasoned flour coating on the chicken thickens the sauce naturally as it simmers. Make sure you coat the pieces well before browning for the best results.
Dry white wine works well as a substitute. You could also use extra chicken stock with a splash of apple juice for a touch of sweetness.
No, the Hairy Bikers chicken cider casserole is a separate recipe with tarragon and crème fraîche. This old-fashioned stew is from the Hairy Dieters book and is lighter at 435 calories per serving.
The Hairy Bikers version uses dry cider as the base instead of just stock, giving the sauce a slightly sweet, rich flavour. Smoked bacon and a long oven cook also set it apart.
Try More Recipes:
- Hairy Bikers Chicken Cider Casserole Recipe
- Hairy Bikers Chicken and Dumplings Casserole Recipe
- Hairy Bikers Chicken and Ham Pie Recipe
Hairy Bikers Old-Fashioned Chicken Casserole Recipe
Description
This Hairy Bikers chicken casserole is an old-fashioned stew with tender chicken, smoked bacon, cider, and root vegetables. Ready in 2 hours, it serves 4 at just 435 calories per portion.
Ingredients
Instructions
- Mix the plain flour and dried thyme with salt and pepper in a large freezer bag. Coat the chicken pieces a few at a time, shaking until evenly covered.
- Heat the sunflower oil in a large frying pan over medium heat. Brown the chicken pieces on all sides, then transfer to a flameproof casserole dish.
- Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
- Fry the bacon, onions, and celery in the same pan for 4 to 5 minutes. Add the mushrooms and cook for 2 minutes more. Tip into the casserole dish.
- Sprinkle any remaining flour into the dish and stir. Pour half the cider into the frying pan and stir to lift any bits from the bottom. Add to the casserole.
- Add the remaining cider, stock, carrots, and bay leaves. Stir and bring to a simmer.
- Cover and bake for 1 hour. Remove, stir in the leeks, and return to the oven for 30 to 40 minutes until the chicken is tender and the sauce has thickened.
