Simple, flavoursome and so delicious – this classic chicken casserole will no doubt become a household favourite! This recipe makes a big quantity, but we’ve included instructions on storage, if you’d like to freeze half for dinner another day.
Want to serve it with mashed potato? Here are some tips on making a classic mash.
Looking for more chicken casserole recipes?
This recipe was first published online in 2018. This page was updated in 2023.
Ingredients
Method
1.Preheat oven to 160°C.
2.Heat oil in a 6.75 litre (27-cup) cast iron or other flameproof casserole dish (see tip) over high heat. Cook chicken in batches, turning, for 5 minutes or until browned all over; transfer each batch to a large bowl.
3.Add bacon to dish; cook, stirring, for 3 minutes or until browned lightly. Add butter and leek; cook, stirring occasionally, for 4 minutes or until leek softens. Stir in celery, garlic, thyme and bay leaves. Stir in flour, then wine and stock; bring to the boil, stirring.
4.Return chicken to dish with mushrooms. Cover with a tight-fitting lid. Transfer to oven; cook, covered, for 45 minutes or until chicken is cooked through.
5.Return dish to stove top, remove lid and discard bay leaves; simmer over medium heat until sauce thickens slightly. Stir in cream; simmer for 5 minutes or until heated through.
6.Serve half the chicken fricassee topped with parsley (see > **serve it**). Transfer remaining chicken fricassee to an airtight container; cool, then store (see > **store it**).
We used a 28cm round cast iron casserole dish.
Serve it Serve with your favourite pasta or, if you prefer, potato mash and steamed broccolini.
Store it Refrigerate chicken fricassee in an airtight container for up to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
Note
