A pot of chicken casserole easily reminds you of home. We especially love this traditional French dish as it’s simple to make and needs ingredients that are already in our pantry or fridge. And with a dependable cast iron casserole or Dutch oven, everything gets cooked in one pot.
Chicken casserole is truly a family favourite—it makes the kitchen cosy and warm while its aroma draws people to the dining table. Cooking it in a cast iron pot makes the dish taste even better as concentrated heat helps tenderise the meat and deepen the flavour. If you have guests coming over for lunch or dinner, this is the perfect recipe to double or triple without having to spend all day cooking or cleaning up.
- Cast iron casserole or Dutch oven
- Measuring cups or measuring jug
- Chef’s knife
- Cutting board
- Wooden spoon or kitchen spoon
- 2 tbsp olive oil
- 2 large onions, sliced into large chunks
- 6 to 8 chicken thigh or leg pieces
- Salt and pepper to taste
- 2 carrots, sliced into thick sticks
- 4 stalks of celery, chopped
- 2 tomatoes, coarsely chopped
- ½ cup of Spanish green olives (pitted or whole)
- 1 cup of pasta sauce
- 2 cups of chicken stock
- 4 to 6 sprigs of fresh thyme
- Pour the oil into the cast iron pot and heat it over medium heat.
- Sauté onions until translucent.
- Add the chicken, salt, and pepper then saute until the chicken starts browning.
- Add carrots, celery, tomatoes, olives, pasta sauce, and stock. Stir through.
- Place sprigs of thyme on top, reduce heat to low, then cover and simmer for 45 minutes or until chicken is tender. Stirring occasionally.
- Serve hot with crusty bread or on a bed of rice.
- If the sauce is too runny, remove the lid and let the dish simmer for about 10 minutes to reduce and thicken.