Thyme Chicken & Baby Vegetable Casserole Recipe
Warm up with this hearty thyme chicken and baby vegetable casserole—tender chicken, fresh veggies, and fragrant herbs in a comforting one-pot dish. Try it today
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Parchment paper
- Serving bowl
- Spoon
Ingredients
- 8 free-range chicken portions
- 2 tablespoons sunflower oil
- 1 sweet onion, finely chopped
- 1 stick celery, finely chopped
- 2 cups chicken stock
- 1 cup dry white wine
- 150-250 g whole baby carrots, peeled
- 150-250 g whole baby turnips, scrubbed
- 150-250 g whole baby parsnips, peeled
- 150-250 g baby leeks, split lengthways
- Handful of fresh thyme
- Sea salt and milled black pepper, to taste
- Thick garlic mayonnaise (optional)
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