Jamie Oliver Chicken Casserole

Jamie Oliver Chicken Casserole is made with tender chicken thighs, carrots, celery, leeks, garlic, herbs, and white wine. The dish is rich and comforting, with a silky sauce and melt-in-your-mouth vegetables. Its name comes from the classic, slow-cooked French-style method that brings out deep, hearty flavors in one pot.

Ingredients:

• Use 6 chicken thighs, bone-in, skin off.
• Chop 2 carrots into chunks.
• Slice 2 celery sticks thinly.
• Trim and chop 1 leek.
• Peel and crush 2 garlic cloves.
• Pour in 1 tablespoon olive oil.
• Add 2 sprigs fresh rosemary.
• Sprinkle in 1 teaspoon dried thyme.
• Add 500 ml low-sodium chicken stock.
• Pour in 150 ml dry white wine.
• Toss in 1 tablespoon plain flour.
• Season with salt and black pepper.

How to make Jamie Oliver Chicken Casserole

1. In a large casserole pot, heat the olive oil over medium heat to begin.
2. Sear the chicken thighs for about 8 minutes, or until brown on both sides.
3. Take out and reserve the chicken.
4. Then, cook the leeks, carrots, and celery until they are tender, about 6 minutes.
5. Stir in the garlic and simmer for one minute.
6. After adding the flour, mix for a further minute.
7. After that, add the white wine and wait two minutes for it to bubble.
8. Add the thyme, rosemary, and chicken stock now.
9. Put the chicken back in the pot and give it a gentle toss.
10. To taste, add salt and black pepper.
11. For one hour, simmer the saucepan on low heat with a lid on.
12. As an alternative, bake for one hour at 180°C (350°F) with the lid on.
13. Before serving, allow the dish to cool for ten minutes.
14. Serve hot with thick bread, rice, or mashed potatoes.

Jamie Oliver Chicken Casserole Recipe Variations:

• Creamy Casserole Twist with Chicken and Mushrooms. To make the casserole smoother, richer, and earthier, add the cream and mushrooms. After the vegetables, begin by sautéing 200g of sliced mushrooms. Just before simmering, add 100ml of double cream. As a result, the sauce becomes richer and thicker. Use wild mushrooms or chestnuts for texture and depth as well. Herbs and white wine go very well with cream. Before serving, garnish with fresh parsley for a gourmet look.
• Italian-Style Chicken Casserole with Tomato and Basil. For a rustic ragu-style rendition, add garlic, tomatoes, and basil for an Italian twist. Use 400g of canned chopped tomatoes in place of the wine. To add richness, add 1 tablespoon of tomato paste. Add extra garlic, up to 4 cloves, and substitute basil for the rosemary. Simmer until the sauce has a lovely thickness. This version is hearty and comforting, reminiscent of a Tuscan stew. Serve with crusty ciabatta, polenta, or spaghetti.
• Apple and Root Vegetable Chicken Casserole. For an autumnal twist, use apples, parsnips, and sweet potatoes to add sweet-savory warmth. Use diced sweet potatoes and sliced parsnips in instead of carrots. To achieve a balance of sweetness and tartness, add one peeled and sliced green apple. For a more intense, herbaceous taste, substitute sage for thyme. Continue cooking as before, but simmer for an additional ten minutes. The apple naturally improves the sauce by melting a little into it. With this twist, your kitchen will smell and taste like fall.

How To Store This Recipe?

1. 📦In The Fridge: Cool completely, then store in an airtight container. Refrigerate for up to three days for best freshness and flavor.
2. ❄️ In The Freezer: Let the casserole cool fully. Transfer to a freezer-safe container. Freeze for up to three months for optimal taste.
3. 🔥 To Reheat: Reheat gently on the stove or in the oven at 180°C. Stir occasionally until hot throughout and bubbling.

Jamie Oliver Chicken Casserole Recipe Nutrition Facts

Use 6 chicken thighs to boost protein, zinc, and B vitamins.
Chop 2 carrots to add vitamin A, fiber, and beta-carotene.
Slice 2 celery sticks for hydration, vitamin K, and antioxidants.
Trim and chop 1 leek to enhance manganese, folate, and prebiotic fiber.
Peel and crush 2 garlic cloves to add allicin, vitamin C, and anti-inflammatory power.
Pour in 1 tablespoon olive oil for heart-healthy fats and vitamin E.
Add 2 sprigs fresh rosemary to supply antioxidants and iron.
Sprinkle in 1 teaspoon dried thyme for manganese, vitamin C, and immune support.
Add 500 ml chicken stock to boost hydration, collagen, and minerals.
Pour in 150 ml dry white wine to lift flavor and contribute trace minerals.
Toss in 1 tablespoon plain flour for mild thickening and a small carbohydrate boost.
Season with salt and black pepper to enhance flavor and mineral intake.

Try More Recipes:

• Jamie Oliver Stew And Dumplings
• Jamie Oliver Bean Stew
• Jamie Oliver Olive Bread
• Jamie Oliver Bread With Yogurt

Jamie Oliver Chicken Casserole

Author: Dhouha Bakhouch Cooking Method:Sautéing simmering or oven-baking Cuisine:American UK australie Courses:Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: 1 minuteRest time: 10 minutesTotal time: 1 minuteCooking Temp:100 CServings:4 servingsEstimated Cost: $Calories:Around 420 kcal per serving kcal Best Season:Available

Description

Jamie Oliver Chicken Casserole is made with tender chicken thighs, carrots, celery, leeks, garlic, herbs, and white wine. The dish is rich and comforting, with a silky sauce and melt-in-your-mouth vegetables. Its name comes from the classic, slow-cooked French-style method that brings out deep, hearty flavors in one pot.

Ingredients

• Use 6 chicken thighs, bone-in, skin off.
• Chop 2 carrots into chunks.
• Slice 2 celery sticks thinly.
• Trim and chop 1 leek.
• Peel and crush 2 garlic cloves.
• Pour in 1 tablespoon olive oil.
• Add 2 sprigs fresh rosemary.
• Sprinkle in 1 teaspoon dried thyme.
• Add 500 ml low-sodium chicken stock.
• Pour in 150 ml dry white wine.
• Toss in 1 tablespoon plain flour.
• Season with salt and black pepper.

Instructions

1. In a large casserole pot, heat the olive oil over medium heat to begin.
2. Sear the chicken thighs for about 8 minutes, or until brown on both sides.
3. Take out and reserve the chicken.
4. Then, cook the leeks, carrots, and celery until they are tender, about 6 minutes.
5. Stir in the garlic and simmer for one minute.
6. After adding the flour, mix for a further minute.
7. After that, add the white wine and wait two minutes for it to bubble.
8. Add the thyme, rosemary, and chicken stock now.
9. Put the chicken back in the pot and give it a gentle toss.
10. To taste, add salt and black pepper.
11. For one hour, simmer the saucepan on low heat with a lid on.
12. As an alternative, bake for one hour at 180°C (350°F) with the lid on.
13. Before serving, allow the dish to cool for ten minutes.
14. Serve hot with thick bread, rice, or mashed potatoes.

Keywords:Jamie Oliver Chicken Casserole