Chicken and wine casserole recipe

Chicken and wine casserole recipe

Weekends are perfect for preparing flavorful, time-consuming slow-cooked meals. If you follow this recipe, you’ll learn that chicken doesn’t need to be cooked for hours in order to be soft. Our chicken and wine casserole, inspired by French cuisine, takes only a few minutes to prepare before being broiled in the oven until fork-tender. It’s perfect for a weekend supper with the whole family.

Chicken and wine casserole suggestions

If you purchase your chicken whole, the most time you’ll spend preparing it will be spent jointing it. Get some high-quality chicken pieces instead. Just like any other fantastic stew recipe, you’ll be stacking the ingredients and then setting it in the oven to cook while you go about the rest of your day. The leftovers from this dish are good for rewarming the following day. If you’re craving something more, feel free to throw in additional veggies and potatoes in the latter stages of cooking.

Sometimes you have time to make something special in the kitchen. For a delicious weekend meal, try this chicken and wine casserole, a dish inspired by traditional French cooking.

Chicken and wine casserole recipe

Chicken and wine casserole recipe

Recipe by Gary Dunn

Course: Main

Cuisine: French

Difficulty: Easy

Servings: 4 servings

Prep time: 20 minutes

Cooking time: 15 minutes

Roasting Time: 4 hours


  • 2 kg chicken pieces

  • 50 g butter

  • 1 tbsp olive oil

  • 120 g streaky bacon, cubed

  • 225 g pickling onions, peeled

  • 2 sticks celery, finely chopped

  • 150 g button mushrooms

  • 1 clove garlic, crushed

  • 30 g flour

  • cheap burgundy

  • 350 ml water

  • 1 bay leaf

  • fresh thyme

  • salt and pepper

  • chicken giblets, washed


  • If you have a whole chicken, cut chicken into 6 joints, remove skin.
  • Melt butter in pan with oil, fry bacon cubes until golden. Remove and drain. fry chicken joints on both sides, then put them, with bacon, in an ovenproof casserole.
  • Fry onion and celery until soft and add to casserole. Melt remaining butter in a pan and cook mushrooms for about 2 minutes. Remove mushrooms from pan and put aside.
  • Blend garlic and flour with fat remaining in the pan. Cook
    until brown, blend in wine, water, bay leaf, thyme, salt and pepper. Bring to boil, simmer until thick. Pour over chicken, add giblets.
  • Cover the casserole and cook in a 160°C oven for 3 to  4 hours, depending on size of chicken.
  • When chicken is almost tender remove giblets and bay leaf. Stir in mushrooms and cook for a further 10 minutes.
  • Skim off any excess fat and add more seasoning if necessary.
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