One pot dishes have many benefits. Not only are they less work since you don’t dirty every pot in the kitchen while making a meal. You can also choose cheaper cuts of meat since the longer cook time makes the meat very tender.
This chicken and potato casserole is cooked in a dutch oven so you can brown the meat before setting in the oven to finish off. A skillet and casserole dish can be used in place of the dutch oven if needed.
This dish is made with chicken whole new potatoes, carrots and corn, but you can substitute the vegetables depending on what you have in the freezer. It makes a hearty one-pot meal which makes great leftovers.
Time to Prepare:
5 minutes prep & 1.5 hours to cook
- 1/4 butter
- 2 T vegetable oil
- 8 chicken portions (breasts, legs, and thighs)
- Salt & Pepper to season
- 1/4 cup chopped onions
- 1 clove garlic (crushed)
- 4 T all purpose flour
- 1.5 cups white wine
- Fresh herb bouquet garni (rosemary, bay, and parsley)
- 1 cup baby carrots
- 1/2 cup corn
- 1 lb baby potatoes
- 1/2 cup cream
- Preheat oven to 350 degrees.
- Heat the butter and oil in a Dutch oven over medium-high heat
- Season the chicken with salt & pepper.
- Brown the chicken on all sides, about 10 minutes. Transfer to a side plate or casserole dish.
- Add the garlic and onion to the pan and cook for 2-3 minutes
- Add flour and cook for 1 additional minute, stirring constantly.
- Remove from heat and & add chicken stock and wine, stirring well.
- Return to heat and bring to a boil.
- Add potatoes, carrots, corn and herbs.
- Cover, place in the oven and cook for about 1 hour
- Remove from oven and stir in cream (optional)
- Add to oven and cook for an additional 15 minutes
- Remove bouquet garni from the pot and serve.
- Dutch ovens are great to use when preparing one dish meals. You can brown chicken and sautee vegetables on the stove top, then transfer it to the oven for longer cooking times. If you don’t have a dutch oven, you can also cook items on the stove top with a large skillet, then transfer them into a casserole dish to finish in the oven.
- You can use quartered larger potatoes if you don’t have the smaller new potatoes.
- For a lighter dish, you can substitute half and half for the cream or eliminate it altogether.
- Serve over rice or with fresh vegetables and a side salad.