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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with salt and black pepper on both sides.

Step 3

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.

Step 4

In the same skillet, add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring frequently, until the vegetables soften slightly.

Step 5

Add the minced garlic to the skillet and cook for 1 minute, stirring to avoid burning.

Step 6

Stir in the potatoes, diced tomatoes, thyme, rosemary, bay leaf, and additional salt and pepper to taste.

Step 7

Pour in the chicken stock and white wine (if using). Stir to combine and ensure the ingredients are evenly distributed.

Step 8

Return the seared chicken thighs to the skillet, nestling them into the vegetable and liquid mixture.

Step 9

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.

Step 10

Test the chicken by ensuring it reaches an internal temperature of 165°F (74°C) and check that the vegetables are tender.

Step 11

Remove the bay leaf before serving.

Step 12

Garnish the casserole with fresh parsley, if desired, and serve hot.

Nutrition Facts

Serving size	(3521.8g)

Amount per serving	% Daily Value*
Calories	3197.2

Total Fat 177.5g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 771.6mg	0%
Sodium 3913.1mg	0%
Total Carbohydrate 189.1g	0%
Dietary Fiber 35.6g	0%
Total Sugars 54.0g
Protein 209.4g	0%

Vitamin D 0IU	0%
Calcium 806.4mg	0%
Iron 24.1mg	0%
Potassium 7071.6mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 26.2%

Carbs: 23.7%