One-pot Creamy Chicken Casserole

Are you looking for a comforting chicken recipe? This one-pot creamy chicken casserole with bacon and potatoes is delicious, easy and sure to become a family favourite.

📝 Ingredients

• 6 chicken leg quarters (or 8 chicken thighs)
• 1 tsp sea salt flakes (or Kosher salt)
• 1/2 tsp ground black pepper
• 4 strips streaky bacon (, diced)
• 1 tbsp olive oil
• 1/2 tbsp unsalted butter
• 6 shallots (quartered)
• 2 large garlic cloves (sliced)
• 1 1/3 g (700g) baby potatoes (halved)
• 1 1/8 ml (280ml) medium-dry apple cider (See Note 1)
• 2 tbsp Dijon mustard
• 1 tsp English mustard
• 1 tbsp runny honey
• 1 cup (240ml) cream (light / single See Note 2)
• 3 fresh thyme sprigs
• 1 tsp dried tarragon
• 1 lemon zest only

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (200°C) and set the shelf to the lower third of the oven. Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
2. 2Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
3. 3Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
4. 4Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
5. 5Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
6. 6Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs and dried tarragon, cover the pan and transfer to the oven. Cook for 15 minutes.
7. 7Uncover the pot and cook for another 10 minutes or until the potatoes are tender.
8. 8Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.