One of the most frequently asked questions by housewives would be "what can I cook for dinner?". And a correct answer would be the best chicken casserole recipe and I will serve it with fresh egg tagliatelle. You will see that it will be the best choice, it will be to everyone's liking.
This recipe is best to make in a cast-iron pot because it will be first and foremost tastier secondly we will start cooking first on the stove and then we will continue in the oven.
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But let's not waste time with stories, let's show you what ingredients I used.
Ingredients
I will use both meat and vegetables in the recipe because only this way we will get that mix of flavours that will make this perfect dish.
I will use chicken, more precisely 1 kg of chicken thighs because it seems to me that they are the juiciest and best for this type of dish.
Also in the meat category, we can mention the 85-90 g of smoked pancetta, just to add a little smoky taste to the recipe.
We switch to vegetables and we need a bigger red onion, a sweet pepper (I used a yellow kapia pepper), two celery stalks and two cloves of garlic.
Let's not forget the liquid ingredients, that is, we use 500 ml of chicken stock and 200 ml of tomato passata.
Preparing the Ingredients
We start with the chicken legs, which we wipe well with a paper towel and then season with sea salt and freshly ground pepper.
Then roll them in wheat flour because it will help the thighs to get a nice crust and give a thickening to the dish.
We move on to the vegetables and start with the onion, which, after I clean it, I chop it finely and do the same with the garlic cloves.
I cut the yellow pepper into not very small pieces, about 2-2.5 centimetres (one inch), just like the celery stalks.
With this, we have finished preparing the ingredients, and now we can start cooking.
How to Make the Best Chicken Casserole Recipe?
Pre-cook the Meat
As I said, first pre-cook the dish on the stove, which means that we will fry the ingredients a little. For this, I heated a good spoonful of lard (or olive oil)in the cast iron pot and first I start frying the chicken thighs.
Fry them for two or three minutes until they get a nice golden crust and then turn them on the other side.
After frying them on both sides, remove the thighs in a bowl and set them aside for the time being.
In the same pot, fry the chopped onion and garlic for about a minute, stirring sometimes with a wooden spoon. I seasoned the onion with a teaspoon of sea salt to release its juice faster and soften it.
If necessary, you can add a little more oil, then moisten the smoked pancetta, the pepper and the chopped celery stalks.
I seasoned it with a teaspoon of thyme, a teaspoon of oregano and a bay leaf, I mixed and let it simmer for about five minutes on medium to low heat. Now add the tomato passata.
The kitchen is already full of flavours and we continue. Place the chicken legs back in the pot and pour over the chicken stock.
Leave the pot until it brings to the boiling temperature, then put the lid on and put it in the preheated oven at 190 degrees for an hour.
During this time we boil the pasta and we can serve this great dish. This was the best chicken casserole recipe which I warmly recommend you try, it's beastly tasty.
Serving the Dish
It is a preparation that can be served with various kinds of pasta and with rice, polenta or mashed potatoes. My choice for today is fresh egg tagliatelle and grated Grana Padano on top!
If you tried and liked this best chicken casserole recipe, I suggest you try other chicken recipes from our blog such as:
- best creamy chicken soup recipe
- Greek lemon chicken soup recipe
- easiest Teriyaki chicken recipe
- honey and garlic chicken wings recipe
- best homemade chicken salad recipe
- creamy homemade chicken stew recipe
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Best Chicken Casserole Recipe
Equipment
- 1 Dutch oven pot
Ingredients
- 1 kg chicken thighs
- 1 piece sweet pepper yellow kapia pepper
- 85 g smoked pancetta or bacon
- 1 piece red onion
- 2 pieces cellery stalks
- 2 pieces garlic cloves
- 200 ml tomato passata
- 500 ml chicken stock or water
- 50 ml pork lard or olive oil
- 1 tablespoon thyme
- 1 piece bay leave
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
From Serving
- 500 g fresh egg tagliatelle
Instructions
- Wipe well the chicken thighs with a paper towel and then season with sea salt and freshly ground pepper then roll them in wheat flour. The onion after I clean it, I chop it finely and do the same with the garlic cloves. I cut the yellow pepper into not very small pieces, about 2-2.5 centimetres (one inch), just like the celery stalks.
- Heat a good spoonful of lard (or olive oil )in the cast iron pot and start frying the chicken thighs. Fry them for two or three minutes each side until they get a nice golden crust and then remove it in a bowl and set them aside for the time being.
- In the same pot, fry the chopped onion and garlic for about a minute, season with salt, stirring sometimes with a wooden spoon. Add the smoked pancetta, the pepper and the chopped celery stalks, season with thyme, oregano and a bay leaf, mix and let it simmer for about five minutes on medium to low heat.
- Now add the tomato passata, place the chicken legs back in the pot and pour over the chicken stock. Leave the pot until it brings to the boiling temperature, then put the lid on and put it in the preheated oven at 190 degrees for an hour.
- Can be served with various kinds of pasta and with rice, polenta or mashed potatoes. My choice for today is fresh egg tagliatelle and grated grana Padano on top.
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