Soups & Stews Chicken & Poultry

Chicken and Cider Casserole

A hearty one-pot casserole of tender chicken thighs, leeks, turnip, and baby potatoes slow-cooked in dry cider and stock with a creamy crème fraîche finish.

5 (2 reviews)
By Ricky Robinson Updated September 29, 2026

This is a proper one-pot dinner — the sort of thing you put together on a grey afternoon and let the oven do the work. Chicken thighs are the right call here. They're forgiving in the oven and stay tender even with the longer cooking time, which gives the cider and stock plenty of time to reduce into a flavourful sauce.

The dry cider brings a gentle sharpness that lifts the whole dish, working with the wholegrain mustard and tarragon to give the sauce a distinctive depth without being heavy.

It's straightforward cooking with good results — the kind of meal that works just as well for a midweek dinner as it does for feeding a crowd at the weekend.

Chicken and Cider Casserole recipe image
Chicken and Cider Casserole

The vegetables here do real work in the dish. The leeks and turnip soften into the sauce during the initial sweating and oven time, while the baby potatoes hold their shape and give the casserole some substance. Shredded sweetheart cabbage goes in for the last 15-20 minutes, which is just enough time for it to wilt down without going completely soft. It adds a bit of colour and a different texture to the finished dish.

The crème fraîche is stirred in right at the end, off the heat or on a very low simmer. Don't let it boil once it's in — it can split if it gets too hot. A good handful of fresh flatleaf parsley scattered over before serving brightens everything up and adds a bit of freshness to what is otherwise a rich, warming dish.

This recipe serves six comfortably, and it reheats well the next day. If anything, the flavours are a bit better once they've had time to settle overnight.

Chicken and Cider Casserole

Chicken Cider Leek
Total Time 1 hr 40 min
Servings 6 servings
Calories 545 cal
Protein 34g

Ingredients

Equipment Needed

  • Sharp Knife
  • Chopping Board
  • Large Ovenproof Casserole Pot with Lid

Instructions

  1. 1
    Preheat the oven to 190°C.
  2. 2
    Over a medium heat, add the garlic oil to a large ovenproof pot. Add the leeks and turnip and sweat for 10 minutes, stirring every now and then.
  3. 3
    Pour in the cider and reduce for 2-3 minutes.
  4. 4
    Add the chicken stock, chicken thighs, baby potatoes, wholegrain mustard, and dried tarragon, then bring to the boil.
  5. 5
    Pop on the lid and cook in the oven for 45 minutes.
  6. 6
    After 45 minutes, take out of the oven and add in the cabbage, giving everything a good stir. Pop back into the oven for 15-20 minutes until the chicken is cooked through and the potatoes are soft. Stir in the crème fraîche and season to taste. Scatter over the chopped parsley and serve with crusty bread.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob over a low heat, adding a splash of stock if the sauce has thickened. This casserole also freezes well for up to 3 months — defrost overnight in the fridge before reheating.

Plate it up

Serving Suggestions

Serve with crusty bread for mopping up the sauce, or alongside some buttered greens if you want to add more vegetables to the plate. It's substantial enough to need nothing else, but a simple green salad works well alongside it too.

Rate & Review

5 • 2 reviews

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