Country-Style Chicken Casserole

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Servings: 5 Difficulty: Advanced
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A rustic one-pot feast featuring tender roasted chicken, root vegetables, and a rich pan gravy.
Country-Style Chicken Casserole recipe image
Country-Style Chicken Casserole recipe image
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Country-Style Chicken Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 1664.4

Description

This hearty Country-Style Chicken Casserole is a comforting classic that brings the warmth of a farmhouse kitchen to your dinner table. Whole broiler-fryer chicken is browned to golden perfection and slow-roasted with savory salt pork, which renders down to infuse the dish with deep, smoky flavor. The chicken bakes alongside a medley of quartered carrots, turnips, and whole onions, allowing the vegetables to absorb the rich juices. Once cooked, the drippings are transformed into a luxurious, wine-infused gravy thickened with cornstarch. It’s an ideal meal for cozy family dinners or holiday gatherings, offering tender meat and soft, flavorful vegetables in every bite.

Ingredients

Directions

  1. Preheat oven to 325°F (165°C).
  2. Pat the whole chicken dry with paper towels. Rub the skin with 1/2 teaspoon salt and 1/8 teaspoon ground pepper.
  3. Fold the wings back so the tips touch, and tie the drumsticks to the tail with kitchen twine to secure the shape.
  4. Heat 2 tablespoons of butter in a large Dutch oven over medium heat.
  5. Brown the chicken on all sides until golden, about 30 minutes total.
  6. Place 2 strips of salt pork over the chicken breast and drape the remaining strips lengthwise over the drumsticks.
  7. In a separate 10-inch skillet, melt the remaining 2 tablespoons of butter over medium heat.
  8. Toss half of the carrots, turnips, and onions in the melted butter until lightly coated. Arrange these vegetables around the chicken in the Dutch oven.
  9. Toss the remaining vegetables in any leftover butter and arrange them around the chicken as well.
  10. Pour the chicken broth over the chicken and vegetables. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  11. Cover the Dutch oven tightly and bake for about 1 hour 45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
  12. Carefully remove the chicken and vegetables to a warm platter. Discard the salt pork strips and remove the twine from the chicken. Keep warm.
  13. Pour the cooking liquid from the Dutch oven into a saucepan, skimming off excess fat if desired.
  14. Stir the dry white wine into the broth and bring to a boil over medium-high heat.
  15. Boil and stir constantly for 3 minutes to reduce slightly.
  16. In a small bowl, mix the cornstarch and water until smooth. Stir this slurry into the boiling wine broth.
  17. Continue to boil and stir for another 3 minutes until the sauce thickens.
  18. Skim any remaining fat from the surface of the gravy.
  19. Serve the chicken and vegetables topped with the rich pan gravy.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1664.4kcal
% Daily Value *
Total Fat 78.1g121%
Saturated Fat 22.8g115%
Cholesterol 472.0mg158%
Sodium 5747.7mg240%
Total Carbohydrate 60.5g21%
Dietary Fiber 13.8g56%
Sugars 26.4g
Protein 152.6g306%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, casserole, roasted, vegetables, root vegetables, carrots, turnips, onions, pan gravy, comfort food, family dinner, one-pot meal, rustic, herbed, slow cooked, white wine, salt pork, homestyle, dinner party, traditional
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