This hearty Hairy Bikers Old Fashioned Chicken Casserole is made with tender chicken thighs, smoked bacon, carrots, leeks, and a savory sauce enriched with dry cider. This recipe creates a rich, warming, and deeply flavorful one-pot meal that tastes like it has been simmering for hours. It’s the perfect cozy dinner for when the weather turns cooler and makes enough for 4 generous servings.

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Hairy Bikers Old Fashioned Chicken Casserole Ingredients

1 tbsp plain flour
2 tsp dried thyme
4 chicken leg quarters (or 8 bone-in, skin-off thighs)
2 tbsp vegetable oil
4 rashers rindless smoked bacon, cut into strips
2 medium onions, chopped
2 celery sticks, thinly sliced
150g chestnut mushrooms, sliced
500ml dry cider
300ml chicken stock
2 bay leaves
400g carrots, sliced
2 leeks, trimmed and cut into 2cm slices
Sea salt and freshly ground black pepper

How To Make Hairy Bikers Old Fashioned Chicken Casserole

Prepare the chicken: In a large bowl or a freezer bag, mix the plain flour, dried thyme, and a generous pinch of salt and pepper. If using chicken leg quarters, separate the drumsticks from the thighs. Make sure the skin is removed. Add the chicken pieces to the flour mixture and toss until they are evenly coated.
Brown the chicken: Heat the oil in a large, flameproof casserole dish or a deep frying pan over medium-high heat. Working in batches, fry the chicken pieces until they are golden brown on all sides. As they brown, transfer them to a plate and set aside.
Sauté the aromatics: In the same pan, add the bacon strips, chopped onions, and celery. Fry for 4-5 minutes, stirring often, until the vegetables begin to soften and the bacon is lightly browned. Add the sliced mushrooms and cook for another 2 minutes.
Build the sauce: Sprinkle any remaining seasoned flour into the pan with the vegetables and stir well. Pour in the dry cider, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits. This is called deglazing. Let the cider bubble for a few minutes.
Simmer the casserole: Return the browned chicken pieces to the casserole dish. Pour over the cider and vegetable mixture, then add the chicken stock, carrots, and bay leaves. Bring everything to a simmer on the stovetop.
Bake the casserole: Cover the dish with a tight-fitting lid and transfer it to a preheated oven at 180°C (160°C Fan / Gas Mark 4). Bake for 1 hour.
Add the leeks and finish: After an hour, carefully remove the casserole from the oven and stir in the sliced leeks. Return the dish to the oven, still covered, and cook for a further 30-40 minutes, or until the chicken is tender and falling off the bone and the sauce has thickened. Remove the bay leaves before serving.

Hairy Bikers Old Fashioned Chicken Casserole Recipe

Recipe Tips

Brown the Chicken Well: Don’t overcrowd the pan when browning the chicken. Searing it in batches gives it a deep golden-brown color, which builds a crucial layer of flavor (known as a ‘fond’) at the bottom of the pot that enriches the whole dish.
Use Chicken Thighs: This recipe calls for chicken on the bone for a reason. It has more flavor and fat than boneless breasts and remains incredibly tender and juicy even after a long, slow simmer.
Don’t Skip the Flour: Tossing the chicken in seasoned flour before browning is a key step. It helps to thicken the casserole, giving the cider and stock a rich, gravy-like consistency without any lumps.
Deglaze the Pan: After browning the ingredients, using the cider to ‘deglaze’ the pan is essential. All those caramelized brown bits stuck to the bottom are packed with concentrated flavor. Scraping them up incorporates them back into the sauce, making it much richer.

What To Serve Chicken Casserole

This hearty chicken casserole is perfect served with something to soak up the delicious, rich gravy. A pile of creamy mashed potatoes is the classic choice, but it’s also wonderful with crusty bread for dipping, fluffy dumplings, or simple boiled new potatoes. For a touch of green, serve with some steamed broccoli, green beans, or buttered cabbage on the side.

How To Store Chicken Casserole Leftovers

Refrigerate: Allow the casserole to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Casseroles often taste even better the next day.
Freeze: This dish freezes exceptionally well. Once completely cool, portion it into freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw thoroughly in the refrigerator overnight before reheating gently on the stovetop or in the oven until piping hot.

Frequently Asked Questions

Can I use chicken breasts instead of thighs or legs? You can, but bone-in thighs or legs are recommended for the best flavor and texture as they don’t dry out during the long simmer. If you choose to use chicken breasts, it’s best to cut them into large chunks and add them for only the last 30-40 minutes of the total cooking time.
Can I make this casserole without alcohol? Yes, if you prefer not to use cider, you can simply replace it with an equal amount of extra chicken stock. You might want to add a tablespoon of apple cider vinegar at the end to mimic the slight acidity the cider provides.
Is it possible to cook this in a slow cooker? Yes, this casserole is perfect for a slow cooker. Follow the first three steps on the stovetop (browning the chicken and sautéing the vegetables). Transfer everything to the slow cooker, add the liquids and carrots, and cook on low for 6-8 hours or on high for 3-4 hours. Add the leeks during the last hour of cooking.
Why is my sauce not thick enough? The flour coating on the chicken should thicken the sauce nicely. If your sauce is still too thin at the end, you can mix one tablespoon of cornflour with two tablespoons of cold water to create a smooth paste (this is called a slurry). Stir the slurry into the casserole and let it simmer for a few more minutes until it thickens.

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Hairy Bikers Old-Fashioned Chicken Casserole Recipe

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

A hearty and comforting Old Fashioned Chicken Casserole from the Hairy Bikers. This one-pot meal features tender chicken, smoky bacon, and vegetables simmered in a rich and savory cider-based sauce.

Ingredients

4 chicken leg quarters, skin removed
1 tbsp plain flour
2 tsp dried thyme
2 tbsp vegetable oil
4 rashers smoked bacon, chopped
2 onions, chopped
2 celery sticks, sliced
150g mushrooms, sliced
500ml dry cider
300ml chicken stock
400g carrots, sliced
2 leeks, sliced
2 bay leaves
Salt and pepper

Directions

Coat chicken pieces in a mixture of flour, thyme, salt, and pepper.
In a large casserole dish, heat oil and brown the chicken in batches. Remove and set aside.
In the same dish, fry the bacon, onions, and celery for 5 minutes. Add mushrooms and cook for 2 more minutes.
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Stir in any remaining flour. Deglaze the pan with the cider, then pour in the stock.
Return the chicken to the dish with the carrots and bay leaves. Bring to a simmer.
Cover and bake at 180°C (160°C Fan) for 1 hour. Stir in the leeks and bake for another 30-40 minutes until the chicken is tender