Chicken thigh casserole recipe

succulent chicken thigh casserole

For me the most stress free way to cook is the oven route. Prep everything on the stove and then bung it all in the oven and leave it there until it’s done. This recipe hits the spot, whether you need comfort, warmth or are simply under pressure to feed your family easily and nutritiously.

Serves 6


6 organic chicken thighs, skin on

2 sticks celery, small dice,

2 medium carrots, small dice

2 onions, chopped

1 of each a red pepper, yellow pepper, green pepper, cubed

500 ml chicken stock

3 tbsp coconut oil

Salt and ground black pepper


Preheat the oven to 200 C. Season each chicken thigh with salt and pepper. Heat 2 tbsp coconut oil in a pan and lightly fry each thigh, turning until both sides are nicely browned.

Transfer the thighs to a casserole dish. Add the stock to the pan and deglaze it, then add the liquid to the casserole dish. In a clean pan heat the remaining oil and sweat the vegetables covered for around 10 minutes until softened.

Then add them to the casserole dish. Cover and place in the oven for an hour. Then remove the lid and replace the casserole dish without it back in the oven for the last half hour until the chicken and vegetables are nicely browned.

Andy’s Sugar Safe® Tips

Serve with my perfect cooked quinoa  or brown basmati rice for a satisfying low glycemic meal.

If you enjoyed this delicious dinner, why not try my tempeh lettuce wrap?

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