The daytime temperature had dropped to 24.5°C. In Andalucía, that counts as chilly. A chicken casserole was clearly called for — and given the occasion, it seemed only right to commit to a full bottle of dry white wine. In the casserole, I should clarify. Mostly.

This white wine chicken casserole serves two people who are feeling the cold, have bone-in chicken legs, and have no particular objection to using an entire bottle of wine in a single dish. It is deeply savoury, slightly sweet from the vegetables, and exactly the kind of thing you want when September decides to behave like autumn.

24.5°C and feeling the cold – Casa Adora

Chicken Casserole with White Wine — Ingredients (serves 2)

• 2 chicken legs, separated into thighs and drumsticks, skin removed, bones in
• 1 x 75cl bottle dry white wine
• 200ml chicken stock
• 2 carrots, peeled and diced
• 2 leeks, cleaned, trimmed and sliced
• 1 celery stick, sliced
• 1 turnip, peeled and diced
• 3 sun-dried tomatoes in oil
• 2 garlic cloves, smashed and finely chopped
• 1 bay leaf
• 1 tbsp dried mixed herbs
• 1 tbsp cornflour
• ½ tsp turmeric
• ½ tsp dried mustard powder
• 1 tsp tomato purée
• A knob of butter
• Olive oil
• Sea salt and freshly ground black pepper

The Method

1. Put the cornflour, turmeric, mustard powder, salt, pepper, and a sprinkle of dried herbs into a food-grade bag. Add the chicken pieces and shake well until evenly coated. Shake off any excess flour before cooking.
2. Heat a glug of olive oil and a knob of butter in a large, heavy pan over low to medium heat. Brown the chicken pieces slowly and gently — don't rush this stage. When golden on all sides, remove and set aside, loosely covered with foil.
3. In the same pan, add the leeks, carrots, turnip, sun-dried tomatoes, and celery. Add a little more oil if needed. Sauté for 15 minutes until the vegetables are beginning to soften. Add the garlic, tomato purée, and bay leaf and cook for a further minute, stirring well.
4. Turn up the heat and pour in the entire bottle of white wine. Cook vigorously for 5 minutes or more to reduce the wine and cook off the alcohol.
5. Return the chicken to the pan. Pour over the stock and sprinkle with the remaining dried herbs. Turn the heat to low, put the lid on, and simmer for 45 minutes.
6. Check the chicken for doneness. If there's still too much liquid, remove the chicken and reduce the sauce over a high heat for a couple of minutes before returning it.
7. Serve with potato and sweet potato mash.

A Few Notes from the Casa Adora Kitchen

The wine: A whole bottle — 75cl — goes into this chicken casserole. Use something dry and decent but not expensive. A crisp Spanish white works well. The wine is doing serious work here, so don't use anything you wouldn't drink.

The chicken: Bones in, skin off. The bones give the sauce depth, and the removed skin keeps it from being greasy. Separate the legs into thighs and drumsticks to ensure even cooking.

The sun-dried tomatoes: Three is enough — they add a concentrated sweetness and acidity that lifts the whole dish. If you want to make your own, the method is here.

The flour coating: The cornflour, turmeric, and mustard powder in the bag do three things — they help the chicken brown, thicken the sauce as it cooks, and add a subtle warmth to the flavour. The turmeric gives the sauce its golden colour.

The mash: Potato and sweet potato, mixed. The sweetness of the sweet potato works beautifully against the savoury, winey sauce. Don't skip it.

This recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper chicken, genuine adventures — The Flexible Chef