Stoved Chicken Chicken Casserole with Potatoes Bacon and Onion
Indulge in the comforting flavors of this Stoved Chicken Casserole with Potatoes, Bacon, and Onion—a hearty, one-pot dish that is perfect for family dinners or cozy gatherings. Featuring succulent bone-in, skin-on chicken thighs seared to golden perfection, crispy thick-cut bacon, and tender Yukon Gold potatoes, this casserole is rich in both taste and texture. Aromatic yellow onions, garlic, and fresh thyme infuse the dish with depth, while a creamy chicken broth-based sauce ties it all together. Slow-baked to ensure the chicken remains juicy and the potatoes absorb all the savory goodness, this recipe is a delicious combination of homestyle cooking and elevated comfort food. Ideal for oven-to-table serving, this casserole is as satisfying as it is simple to prepare—a must-try for lovers of rustic, flavorful meals! Keywords: stoved chicken casserole, chicken and potato recipe, one-pot comfort food, baked chicken casserole, rustic dinner recipes.
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Recipe Information
Ingredients
- 6 Chicken thighs (bone-in, skin-on)
- 6 slices Thick-cut bacon
- 2 large Yellow onions
- 4 medium Yukon Gold potatoes
- 3 Garlic cloves
- 2 cups Chicken broth
- 0.5 cups Heavy cream
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Pat the chicken thighs dry with paper towels and season all over with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe casserole or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pot and sear for 5-6 minutes until golden brown. Flip and sear the other side for an additional 2-3 minutes. Remove the chicken and set aside.
In the same pot, add the remaining olive oil. Cook the bacon slices over medium heat until crispy, about 4-5 minutes. Remove the bacon and let it drain on a paper towel-lined plate. Once cool, chop into bite-sized pieces.
Add the butter to the pot and melt it, then add the onions. Cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the potatoes to the pot and toss to coat in the onion-garlic mixture. Season lightly with a pinch of salt and pepper.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the heavy cream, thyme sprigs, bay leaves, and chopped bacon.
Nestle the chicken thighs back into the pot, skin-side up, ensuring they sit atop the potato mixture.
Cover the pot with a tight-fitting lid and bake in the preheated oven for 40 minutes.
Remove the lid and bake for an additional 10-15 minutes to allow the chicken skin to crisp up.
Remove the thyme sprigs and bay leaves before serving. Spoon the potatoes and sauce onto plates, top with a chicken thigh, and garnish with fresh herbs if desired.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1274 mg | 27% | |
*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.
