One-pot chicken casserole recipe is 'comforting' and full of vegetables

Nothing can quite match the satisfaction of a one-pot meal when it comes to fulfilling your comfort food cravings, and a chicken casserole is just the ticket. Phil Bianchi, a food and flavour connoisseur and the founder of The Gift of Oil, has a recipe that he's confident will delight the entire family and provide nourishment as well.

Touted as "a comforting and splendid alternative to a roast dinner", it's the ideal solution when you don't want to spend hours in the kitchen. Phil reassured fans of the traditional Sunday lunch that it contains "lots of the same ingredients and flavour" despite being low-effort. The flavour expert said: "If you have a slow cooker, it's even better and easier to pop all the ingredients in and let it simmer away while you get on with the day. It's a straightforward recipe brimming with flavour and vegetables, but using extra virgin olive oil, packed with polyphenols, makes the dish even healthier."

He further added: "By adding a drizzle of the infused rosemary and garlic olive oil with the caramelised onion balsamic, it gives the dish an extra twist and enhances the flavours, creating a chef-approved dish from the comfort of your home."

Chicken casserole recipe

Ingredients

• Two tablespoons of olive oil
• Eight chicken legs
• One large onion, finely chopped
• Two carrots, chopped
• Two celery stalks, chopped
• Two potatoes, peeled and chopped
• Two cloves of garlic, crushed
• 250ml white wine
• Two tbsp plain flour
• 500ml chicken stock
• Two tablespoons of tomato paste
• One tablespoon of oregano
• Salt and pepper
• A drizzle of rosemary and garlic olive oil for dressing
• A drizzle of caramelised onion balsamic for dressing
• Crusty bread to serve

Phil's clever use of infused oils and balsamic vinegar is a quick "cheat" to unleash this casserole's maximum flavour potential in an otherwise simple dish.

Method

In a large pan, heat the Sicilian olive oil on medium heat.

Add the chicken in batches and cook for three to four minutes, or until browned, turning once. Transfer to a plate and set aside for later.

Add the onions, carrots, celery, and garlic to the pan. Reduce the heat to low and cook, stirring, for eight to 10 minutes or until the vegetables are softened.

Add the caramelised onion balsamic and stir with a wooden spoon to release the browned bits from the pan.

Pour in the wine and cook until the liquid has almost evaporated. Stir in flour and cook for two minutes.

Pour in the chicken stock, add the potatoes, tomato, oregano, salt, and pepper, and stir well.

Return the chicken to the pan. Bring to the boil. Reduce the heat to low, cover, and cook for one hour, stirring occasionally, until the chicken is cooked and the potatoes and vegetables are tender.

When cooked, divide the casserole into serving bowls and dress each one with a generous drizzle of rosemary and garlic olive oil and caramelised onion balsamic. Serve with crusty bread to mop up the sauce.