Gran’s spring chicken casserole


Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

When we were young, and whenever we were sick, my grandmother would make this dish for us. It was her somewhat heartier version of chicken soup. To this day I still make this casserole whenever I’m in need of a generous dose of comforting soul food.


  • 2 tablespoons plain (all-purpose) flour
  • 1 tablespoon ground cumin
  • 4 chicken Marylands (leg quarters)
  • 2 tablespoons olive oil
  • 2 leeks, white part only, rinsed and cut into 2 cm (¾ inch) rounds
  • 2 large carrots, peeled and cut into chunks
  • 2 celery stalks, cut into 2 cm (¾ inch) lengths
  • 350 g (12 oz) kipfler (fingerling) potatoes, scrubbed and cut into chunks
  • 1 rosemary sprig
  • 1 fresh bay leaf
  • 4 thyme sprigs
  • 250 ml (9 fl oz/1 cup) dry white wine
  • 250 ml (9 fl oz/1 cup) chicken stock
  • 1 handful flat-leaf (Italian) parsley leaves, roughly chopped


Preheat the oven to 180°C (350°F). Put the flour and cumin in a plastic bag or large snaplock bag and season with sea salt and freshly ground black pepper. Add the chicken pieces to the bag and toss to coat lightly in the seasoned flour.

Heat the olive oil in a large flameproof casserole dish over medium heat and fry the chicken pieces for 2-3 minutes on each side, or until they are lightly golden. Remove the chicken from the casserole dish, then remove the dish from the heat.

Place half of the vegetables in the casserole dish along with the fresh herbs, wine and stock. Arrange the chicken on top of the vegetables and then add the remaining vegetables.

Cover the dish with a lid and cook in the oven for 1 hour, or until the chicken is cooked through. Scatter with chopped parsley and serve.