Pol Martin Stove Top Chicken Casserole
Savor the comforting flavors of home with this Pol Martin Stove Top Chicken Casserole, a hearty one-pot dish that's perfect for busy weeknights or cozy family dinners. Tender, golden-browned chicken thighs are simmered to perfection alongside a medley of vegetables like carrots, celery, and potatoes, all bathed in a flavorful blend of chicken stock, aromatic herbs, and a touch of white wine for added depth. This stovetop masterpiece is brimming with rustic charm, requiring just 20 minutes of prep time before it gently cooks to a soul-warming meal in under an hour. Serve it straight from the skillet, garnished with fresh parsley, for a wholesome dish that's as inviting as it is easy to make. This recipe is your go-to for a fuss-free yet irresistibly delicious chicken casserole!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 cups Yellow onions, diced
- 2 cups Carrots, sliced into rounds
- 1 cup Celery, diced
- 3 cloves Garlic cloves, minced
- 2 cups Chicken stock
- 0.5 cup White wine (optional)
- 2 cups Potatoes, peeled and cubed
- 1 cup Tomatoes, diced (fresh or canned)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley (for garnish, optional)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the hot oil, skin-side down, for 4-5 minutes or until golden brown. Flip and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring frequently, until the vegetables soften slightly.
Add the minced garlic to the skillet and cook for 1 minute, stirring to avoid burning.
Stir in the potatoes, diced tomatoes, thyme, rosemary, bay leaf, and additional salt and pepper to taste.
Pour in the chicken stock and white wine (if using). Stir to combine and ensure the ingredients are evenly distributed.
Return the seared chicken thighs to the skillet, nestling them into the vegetable and liquid mixture.
Reduce the heat to low, cover with a lid, and simmer gently for 35-40 minutes. Check occasionally to ensure the mixture does not dry out; add a small amount of water or stock if needed.
Test the chicken by ensuring it reaches an internal temperature of 165°F (74°C) and check that the vegetables are tender.
Remove the bay leaf before serving.
Garnish the casserole with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 54.0 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 7072 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
