Traditional Spanish Chicken Casserole


Traditional Spanish Chicken Casserole

Photo by Cristina Gonzalez

This chicken casserole takes me straight back home… it was one of my granny’s most cooked dish; she didn’t have a lot of them in her repertoire, she was used to wars and food restrictions… so she only had a few honest dishes she cooked with love to absolute perfection. This chicken was one of them, simple, with just a few ingredients, to produce a humble but at the same time unbelievably succulent chicken.

I must say my granny never added any extra veggies to the casserole, but I like to throw in any veggie I have around, mushrooms, peas, green beans, carrots, courgettes… they will all complement the chicken beautifully.

Serve this traditional Spanish chicken casserole with home-made chips or garlic mash.


Traditional Spanish Chicken Casserole

Photo by Cristina Gonzalez


Yield: 4 Servings


  • 1 x 1.3 kg (2.8 lb - Size 14) free range chicken
  • salt & pepper
  • 2 tablespoons olive oil
  • 2 - 3 garlic cloves, crushed
  • 25 g (1 oz - 2 slices) day old baguette or crusty bread
  • 1/2 onion, sliced
  • 1/3 cup white wine
  • 1 + 1/2 cups chicken stock
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 125 g (4 oz) white button mushrooms, sliced
  • 125 g (4 oz) round green beans, trimmed


  1. Chop chicken into joints with a heavy knife (or get your butcher to do this for you; you can get 1.3 kg (2.8 lb) of drumsticks and thighs instead) Season with salt & pepper
  2. Heat oil in a big fry pan over medium heat. Add garlic cloves and bread slices; cook for 5 minutes, turning occasionally. Add onion and cook until everything is golden brown. Put onion, garlic & bread in your processor. Stir in wine and process until smooth. Set aside
  3. Fry seasoned chicken in the fry pan until browned all over. Place it a big casserole pot with the bay leaf
  4. Add wine mixture to the pan where the chicken was fried, together with the stock and the parsley, scraping carefully any bits stuck at the bottom. Cook for 1 minute. Pour on top of the chicken. Scatter mushrooms on top. Lower heat, cover and simmer for 35 minutes or until chicken is super tender. Shake casserole occasionally making sure chicken doesn't catch at the bottom of the casserole (adding more stock if necessary) If you want the sauce to be thicker, uncover chicken half way through
  5. Add green beans to the casserole in the last 7-10 minutes of cooking
  6. Serve chicken with home-made chips or garlic mash

2 Thoughts on “Traditional Spanish Chicken Casserole

  1. Very nice taste – followed your suggestion and threw what other vegetables I had into the pot.

    • Cristina Gonzalez on June 20, 2014 at 4:48 pm said:

      Yes that is the way to go, to swap and change with whatever veg you have around! Remember you can use your “Dutch oven” (heavy-duty pot) safely on your stove top if you don’t want to use the oven.

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