Delia Smith Chicken Casserole​ Recipe

This hearty Delia Smith Chicken Casserole is made with savory chicken joints, cider, tomatoes, Spanish stuffed olives, and fresh thyme. The result is a rich and savory one-pot meal with tender chicken and a flavorful vegetable sauce. It’s a perfect cozy dinner for a chilly evening and makes enough for 4-6 people.

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Delia Smith Chicken Casserole Ingredients

For the Chicken:

• Chicken joints (bone-in pieces like thighs and drumsticks work best)
• 2 tablespoons of oil
• A knob of butter
• Onions, chopped
• Crushed garlic
• Cider (enough to bubble and create a sauce)
• Salt and freshly milled black pepper

For the Vegetables and Flavor:

• 6 tomatoes, skinned, chopped, and sliced
• 1 sprig fresh thyme
• 1 bayleaf
• 4 oz (110 g) Spanish stuffed olives, sliced
• Chopped aubergines (eggplant)
• Peppers, chopped
• Mushrooms, sliced
• A little more oil for frying vegetables

How To Make Delia Smith Chicken Casserole

1. Preheat the oven: Set your oven to 375°F (190°C) or gas mark 5.
2. Heat the fats: In a large flameproof casserole dish (a dish that can go on the stovetop and in the oven), heat the butter and 2 tablespoons of oil together.
3. Brown the chicken: Season the chicken joints with salt and pepper. Place them in the hot dish and cook until they turn a nice golden brown on all sides.
4. Cook the aromatics: Add the chopped onions and crushed garlic to the dish with the chicken. Stir them around and let them cook for 5-7 minutes until they soften.
5. Deglaze with cider: Pour in the cider. Let it bubble for a minute or two. This “deglazing” step lifts all the tasty browned bits from the bottom of the dish.
6. Bake the casserole: Add the fresh thyme sprig and the bayleaf. Put the lid on the casserole and place it in the preheated oven. Let it cook for about 45 minutes.
7. Sauté the vegetables: While the chicken is baking, heat a little more oil in a separate frying pan. Add the chopped aubergines, peppers, tomatoes, and mushrooms. Cook them gently until they are soft, and season them well with salt and pepper.
8. Remove chicken from oven: Carefully take the casserole dish out of the oven.
9. Combine and simmer: Add all the cooked vegetables and the sliced olives to the casserole with the chicken. Place the dish on the stovetop and let everything simmer together for about 5 minutes.
10. Serve the dish: Spoon off any extra fat from the surface. Remove the thyme sprig and bayleaf. Serve the chicken on a warmed dish. If you like, you can garnish it with crispy fried bread croutons.

Recipe Tips

• Use Bone-In Chicken: “Chicken joints,” or bone-in pieces like thighs and drumsticks, are best for this recipe. The bone adds a lot of flavor to the sauce as it cooks.
• Don’t Skip Browning: Taking the time to get the chicken golden brown is key. This step, called searing, creates a deep, savory flavor for the whole dish.
• Skin the Tomatoes: Skinning the tomatoes helps create a smoother, more pleasant sauce. An easy way to do this is to cut a small “X” on the bottom of each tomato, drop it in boiling water for 30 seconds, then move it to an ice bath. The skins will peel right off.
• Use a Flameproof Dish: Using a flameproof casserole (like a Dutch oven) lets you brown the chicken and bake the casserole in the same pot. This saves on cleanup and traps all the flavor in one dish.

What To Serve Chicken Casserole

This savory chicken casserole is a wonderful one-pot meal. It is perfect served over a bed of creamy mashed potatoes or simple fluffy rice to soak up all the delicious sauce. For a lighter side, add a simple green vegetable like steamed green beans or roasted broccoli. A loaf of warm, crusty bread is also a great choice for dipping.

How To Store Chicken Casserole Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot all the way through.
• Freeze: This casserole freezes well. Let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep for up to 3 months. To serve, thaw it overnight in the refrigerator before reheating.

Delia Smith Chicken Casserole Nutrition Facts

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 130mg
• Sodium: 550mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 38g

Frequently Asked Questions

• What are “chicken joints”? “Chicken joints” is a common term for bone-in chicken pieces, such as thighs, drumsticks (legs), and wings. Using these pieces adds more flavor to the casserole compared to boneless chicken.
• What can I use instead of cider? If you don’t have cider, you can use a dry white wine for a similar tangy flavor. For an alcohol-free version, you can substitute an equal amount of chicken broth, which will still be very flavorful.
• What kind of olives are best? The recipe suggests Spanish stuffed olives. These are typically green olives stuffed with pimento (a sweet red pepper). They add a briny, salty flavor that cuts through the richness of the sauce.
• Do I have to cook the vegetables in a separate pan? It is highly recommended. Cooking the aubergines, peppers, and mushrooms separately allows them to brown and develop their own flavor. If you add them raw to the casserole, they can release too much water and become mushy.

Try More Recipes:

• Delia Smith Chicken Basque​ Recipe
• Delia Smith Bbq Chicken​ Recipe
• Delia Smith Bolognese Sauce​ Recipe