Scarlett's Wiltshire Chicken Casserole

Rich, creamy, and irresistibly comforting, Scarlett's Wiltshire Chicken Casserole is the ultimate one-pot meal to warm both your heart and your table. This rustic dish features tender, golden-browned chicken thighs nestled in a luscious sauce made with double cream, dry white wine, and a medley of fresh herbs like thyme and rosemary. Packed with hearty vegetables—think caramelized onions, vibrant carrots, celery, and buttery halved baby potatoes—this casserole is a celebration of wholesome, soul-soothing flavors. Perfectly seasoned with Dijon mustard and finished with a sprinkle of fresh parsley, it’s an elegant yet easy dinner option that the whole family will adore. Ready in just over an hour, this oven-baked wonder is ideal for cozy weeknights or special occasions alike. Serve with crusty bread to soak up every last drop of the creamy sauce, and savor the taste of comfort food at its finest.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 piece yellow onion, diced
• 3 pieces garlic cloves, minced
• 3 pieces carrots, sliced
• 2 pieces celery stalks, chopped
• 500 grams baby potatoes, halved
• 2 cups chicken stock
• 1 cup double cream (heavy cream)
• 0.5 cup dry white wine
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons plain flour (all-purpose flour)
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat 2 tablespoons of olive oil in a large, oven-safe casserole dish over medium-high heat.

Step 3

Season the chicken thighs with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

Step 4

Reduce the heat to medium and add 1 tablespoon of olive oil and the butter to the casserole dish.

Step 5

Sauté the diced onion, minced garlic, sliced carrots, and chopped celery in the butter and oil mixture until softened, about 5 minutes.

Step 6

Stir in the plain flour, ensuring the vegetables are well-coated, and cook for 1-2 minutes to eliminate the raw flour taste.

Step 7

Slowly pour in the white wine, scraping up any browned bits from the bottom of the dish.

Step 8

Add the chicken stock, double cream, Dijon mustard, thyme, and rosemary. Stir well to combine.

Step 9

Return the seared chicken thighs to the casserole dish, placing them on top of the vegetable mixture.

Step 10

Add the halved baby potatoes to the dish, spreading them around the chicken pieces.

Step 11

Season everything with additional salt and pepper, if needed.

Step 12

Cover the dish with a tight-fitting lid or aluminum foil, then bake in the preheated oven for 1 hour.

Step 13

Remove the lid or foil and bake for an additional 15 minutes to allow the top to brown slightly.

Step 14

Remove from the oven, sprinkle chopped parsley over the casserole, and let it rest for 5 minutes before serving.

Nutrition Facts

Serving size	(2658.2g)

Amount per serving	% Daily Value*
Calories	3535.1

Total Fat 228.5g	0%
Saturated Fat 93.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1162.2mg	0%
Sodium 3801.1mg	0%
Total Carbohydrate 146.0g	0%
Dietary Fiber 20.6g	0%
Total Sugars 28.7g
Protein 203.2g	0%

Vitamin D 136.6IU	0%
Calcium 521.2mg	0%
Iron 15.3mg	0%
Potassium 4856.6mg	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: 59.6%

Protein: 23.5%

Carbs: 16.9%