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Photo of Chicken and vegetable casserole by WW

Chicken and vegetable casserole

Total Time
1 hr 25 min
30 min
55 min
Warm up with a hearty, home-cooked casserole. You’ll love how easy it is to throw together this chicken and vegetable dish


Olive oil

1 tbs

Pickled onion, drained

6 individual, peeled, halved lengthways

Shortcut bacon

68 g, (buy 3 x 25g slices), fat trimmed, chopped

Skinless chicken drumstick

8 individual, bone removed, (560g)

Plain flour

1 tbs

Tomato paste

1 tbs

Chicken stock

1 cup(s), (250ml)

Fresh thyme

6 bag(s), (6 sprigs)


2 small, cut into 6 lengthways


2 small, cut into 6 lengthways

Green string beans

150 g


  1. Heat oil in a large, wide saucepan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until lightly browned. Remove from pan and set aside. Add bacon to pan and cook, stirring, for 3 minutes or until browned. Remove from pan and add to onions.
  2. Add chicken to pan and cook over medium heat, turning occasionally, for 5 minutes or until browned all over. Remove chicken from pan and add to onions and bacon. Sprinkle flour into pan and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for a further 30 seconds.
  3. Remove pan from heat. Add stock a little at a time, stirring out the floury lumps between each addition. Bring pan to the boil, stirring, over medium heat. Return cooked onion, bacon and chicken to pan. Add thyme. Cover and simmer over low heat for 20 minutes.
  4. Add carrot and parsnip slices, then cover pan and simmer for 10 minutes. Add beans and cook for a further 10 minutes or until vegetables are tender and chicken is cooked through. Serve.


SERVING SUGGESTION: Enjoy with wholemeal rolls.TIP: Chicken lovely legs are skinless drumsticks with some of the lower bone removed. They’re available from poultry shops and supermarkets.