Winter Chicken Casserole

Winter Chicken Casserole is the ultimate cold-weather comfort food. Packed with chunky root vegetables and tender chicken thighs, this nourishing one-pot dish is gently simmered in a fragrant herb broth. It’s a wholesome and hearty meal that makes the most of seasonal produce—perfect for warming up from the inside out on chilly nights.

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Winter Chicken Casserole

Ingredients:

1 tbsp olive oil

1 medium onion, finely diced

3 garlic cloves, thinly sliced

1 litre chicken stock

1 medium potato, peeled and finely grated

1 tbsp chopped fresh thyme

1½ tsp chopped fresh rosemary

500–600g skinless chicken thighs (approx. 6–8 pieces)

4 carrots, halved lengthways and chopped into chunks

2 parsnips, halved lengthways and chopped into chunks

2 large leeks, trimmed and sliced into thick rings

Instructions:

Heat the olive oil in a large, heavy-based pot over medium heat. Add the onion and garlic, cooking gently for 5–7 minutes until softened and fragrant.

Pour in the chicken stock and stir through the grated potato, thyme, and rosemary.

Nestle the chicken thighs into the pot, then bring everything to a gentle boil.

Add the chopped carrots, parsnips, and leeks. Reduce the heat to a low simmer, cover, and cook for 40–45 minutes. Stir occasionally, until the chicken is fully cooked and the vegetables are tender.

Taste and adjust seasoning if needed. Serve hot with a side of buttery mashed potatoes and peas for a complete winter meal.