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Chicken-and-root-vegetable casserole
Chicken-and-root-vegetable casserole

Chicken-and-root-vegetable casserole

Preparation 15 min
Cooking time 1 h 15 min
Servings 6


  • 6 boneless, skinless chicken thighs, about 1.5 kg (3 lb)
  • 60 ml (1/4 cup) flour
  • 7.5 ml (1 1/2 tsp) salt and pepper, combined
  • 15 ml (1 tbsp) oil
  • 375 ml (1 1/2 cups) chicken bouillon
  • 3 sprigs rosemary
  • 1.5 litres (6 cups) root vegetables of your choice, sliced diagonally
  • 1 orange, in sections


  1. Preheat the oven to 160°C (325°F).
  2. On a plate, mix together the flour, salt and pepper.
  3. Dredge the chicken thighs in the seasoned flour. Reserve the excess flour.
  4. In an ovenproof skillet on medium-high, heat the oil and sauté the chicken for about five minutes. Transfer to a plate.
  5. Remove the excess fat from the skillet. Add the reserved flour, and brown for several minutes. Stir in the bouillon and rosemary, then the chicken, vegetables and orange pieces.
  6. Continue cooking in the oven, uncovered, for about one hour, basting the chicken often with the cooking juices.
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