Thyme, chicken and baby vegetable casserole

Thyme, chicken and baby vegetable casserole

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  • 4 - 8
  • Easy
  • Health conscious
  • 20 minutes
  • 45 minutes
  • Woolworths Reserve Chardonnay 2003 (Neil Ellis)


  • 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
  • On the side:
  • Thick garlic mayonnaise (optional)

Cooking Instructions

Preheat the oven to 190°C.
In a flameproof casserole, first brown the chicken portions in the hot oil. Remove and season.Reduce the heat and stir in the onion and celery, adding a little salt and a little more oil if necessary.
Cook gently until softened. Pour in the stock and wine and bring to a bubble. Add the chicken, prepared vegetables and thyme.Cover with a sheet or two of oiled greaseproof paper and the tight-fitting lid.
Bake for about 45 minutes or until all is tender.Check seasoning.
Serve in wide bowls, withspoons for the broth. If you like, add a dollop of mayonnaise.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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