Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

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

Ingredients

  • 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

Preparation

  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.
Availability in stores