One Pot Chicken Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1.2 kg of your favorite chicken parts (I used a mix)
  • 2 onions, peeled and sliced
  • 5 cloves of garlic , chopped
  • ½ cup of celery - 1 cm cubes
  • A few sprigs of thyme or rosemary
  • 2 tbsp flour
  • 2 tbsp tomato puree
  • 650ml chicken stock
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin butter beans (or any other beans that you prefer), drained
  • Salt and ground black pepper
  • Olive oil
  1. Place a large dutch oven or heavy-lidded pan on a medium heat. Season the chicken thighs with salt and pepper.
  2. Drizzle about 2 tbsp olive oil into the pan.
  3. Add the chicken pieces and cook for about 5 minutes on a medium/high heat or until golden brown.
  4. Remove the chicken from the pan and keep aside.
  5. In the same pot, add 1 more tablespoon of olive oil and add the onions and herbs to the pan and cook for at least 5 minutes.
  6. Add in garlic, fry for a further 30 seconds and stir in the tomato puree.
  7. Add in the flour and cook for 2 minutes.
  8. At this point, you can add the canned tomatoes, stock and season with salt and black pepper.
  9. Simmer the sauce for about 5 minutes.
  10. Add the chicken pieces, celery and beans.
  11. Bring to the boil then turn down to a simmer. Place the lid on and cook on the stove, under low heat for around 1 hour 15 mins.
  12. Alternatively, you can cook this in the oven.
  13. Serve with rice, bread or mashed potatoes.
Recipe by Maya Kitchenette at