How to make a potato and chicken casserole

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Chicken and potatoes are both as humble and as utterly delicious as food marriages come. We see this classic pairing across cultures, generations and a myriad of different cuisines. A traditional potato and chicken casserole will mean something different to every person you ask, but for us, this incredible recipe for spring chicken and fingerling potato casserole is just about as good as it gets.
This sultry dinner is composed of tender bone-in chicken thighs, succulent fingerling potatoes, chicken stock, scallions, carrots, peas and fresh herbs. This is the perfect bright dinner to get your head out of the winter blues and into anticipation of spring! We love the combination of parsley, dill and thyme in this recipe, but you can most certainly substitute any of these for your favorite fresh herb. Fresh rosemary, basil and oregano all work beautifully.
Spring Chicken and Fingerling Potato Casserole
25 minutes
25 minutes
50 minutes
8 skinless chicken thighs, bone in
16 ounces (450 g) fingerling potatoes, halved
2 tablespoons flour
1 tablespoon Dijon mustard
2 chicken bouillon (stock) cubes
1 bunch scallions, chopped
2 tablespoons olive oil
2 carrots, roughly chopped
7 ounces (200 g) frozen peas
1/2 bunch fresh parsley
1/2 bunch fresh dill
1/2 bunch fresh thyme
3 cups (700 ml) hot water
Bring a pot of salted water to a boil. Parboil the fingerling potatoes for 10 minutes, or until almost tender. Preheat the oven to 450 degrees Fahrenheit (220 degrees Celsius).
Heat the olive oil in a large frying pan. Place the chicken thighs into the pan to brown on both sides. While the thighs are browning, stir in the scallions, bouillon cubes and flour. Stir loosely until no lumps are left and the thighs have browned.
Place the chicken thighs into the bottom of a 4-quart casserole dish, and scrape the flour-boullion mixture over the top. Place the carrots and peas along with the Dijon mustard into the dish, and spread the fingerling potatoes around the dish.
Pour the 3 cups hot water over the top, mixing in the flour and bouillon as you pour.
Chop the parsley and dill together on a chopping board and pick the leaves off of the thyme. Gently mix the herbs together. Place half of the herb mixture on top of the chicken thighs. Stir gently to combine.
Place the casserole, covered, into the oven for 25 minutes, or until the fingerling potatoes are cooked through and tender.
Remove from the oven and top the casserole with the remaining fresh herbs.
Pro tip: If you're not a fan of dill, feel free to replace it with fresh rosemary or basil! Each of these herbaceous notes will give the dish an entirely new, yet equally delicious, flavor profile.
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