Hi friends! I’m so excited to finally share this cozy chicken casserole recipe with you. Can you believe it’s been over two years since I first made it in my old kitchen? It was one of my very first reels and still one of my favorite meals to this day. This dish is warm, juicy, full of flavor, and perfect for family dinners. It’s packed with soft potatoes, colorful peppers, and the most tender chicken ever. Let’s get cooking!
Method
Get the Oven Ready
First, preheat your oven to 160°C if you’re using a fan oven, or 180°C for a conventional one. It’s important to have the oven nice and hot so your casserole cooks evenly and slowly.
Mix the Liquids
In a small bowl, combine 200ml of freshly boiled water with 1 tablespoon of tomato purée and 1 tablespoon of sweet Turkish red pepper paste (tatlı biber salçası). Stir until it’s fully dissolved and smooth. This will be your flavorful cooking liquid, which will soak into the vegetables and chicken while it bakes.
Start Layering
Take your deep oven-safe casserole dish and drizzle 1 tablespoon of olive oil on the bottom. Spread it around a little, then evenly place all the chicken thigh pieces across the bottom of the dish. Try to keep the chicken in a single layer so it cooks properly and stays juicy.
Keep Stacking
Now, it’s time to build up the flavors. Add the thickly sliced onion on top of the chicken, followed by 3 peeled garlic cloves, the bay leaves, fresh thyme leaves, a sprinkle of sea salt, and some coarse black pepper. These layers will give the dish its cozy, rich base.
More Layers
Next, add the chopped red and green bell peppers. Then season again with a bit more salt and pepper. Add the chopped potatoes on top, followed by the other 3 garlic cloves. Sprinkle the dried oregano and dried mint evenly across the top. These spices add a nice warmth and hint of earthiness.
Top It Off
Layer the halved and sliced tomatoes across the top of the dish, then tuck in two thin slices of lemon. Sprinkle the remaining salt, pepper, and herbs across the top, and drizzle over the rest of the olive oil. This final layer of tomatoes will caramelize beautifully in the oven and add a juicy, slightly tangy touch.
Seal It Up
Now carefully pour the tomato and pepper paste mixture over the top. Try to pour it evenly so it soaks down through all the layers. Then take a small piece of parchment paper and place it directly on top of the ingredients in the dish. Set a small plate over the parchment (this helps weigh everything down and keep it compact), and finally, place the lid securely on top of the dish.
Bake
Place the dish on the bottom rack of your oven and bake for 1 hour and 30 minutes to 1 hour and 45 minutes. This slow cooking time helps all the ingredients become tender, juicy, and full of deep, rich flavor.
Let It Roast
After baking, take the casserole out of the oven and carefully remove the lid, plate, and parchment paper it will be hot, so take your time. Use a spoon to gently scoop some of the delicious juices from the bottom and pour them over the top of the potatoes and tomatoes. This helps keep the top moist and flavorful. Place the dish back in the oven uncovered for 20 to 25 minutes.
Finish Strong
To get a beautiful golden top, increase the oven heat to 200°C fan (or 220°C conventional) and bake for an extra 10 minutes. This final step helps the tomatoes and potatoes on top get slightly crispy and caramelized so tasty!
Rest Before Serving
When the dish is done, remove it from the oven, cover it with the lid again, and let it rest for about 30 minutes. This allows the flavors to settle and blend together perfectly. If you’re too hungry to wait, you can serve it right away but that short rest really does make a difference.
Necessary Tools
- A deep oven-safe casserole dish with a lid
- Small plate (to fit inside the dish)
- Parchment paper
- Measuring spoons
- Knife and cutting board
- Spoon for basting
Chicken Casserole Recipe (Tavuklu Güveç)
Cuisine: FrenchDifficulty: Easy6
servings25
minutes2
hours15
minutes2
hours40
minutesIngredients
600g chicken thigh fillets (no skin, no bones, cut into bite-size pieces)
2 tbsp olive oil
1 large onion, thickly sliced
6 garlic cloves, peeled
2 bay leaves
Thyme leaves (from a few sprigs)
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
400g potatoes, peeled and roughly chopped
4 ripe tomatoes, halved and sliced
1 tsp sea salt flakes
¾ tsp coarse black pepper
2 slices lemon
¾ tsp dried oregano
¼ tsp dried mint
1 tbsp tomato purée
1 tbsp sweet Turkish red pepper paste (tatlı biber salçası)
200ml freshly boiled water
Directions
- Get the oven ready: Preheat to 160°C fan (or 180°C if using a regular oven).
- Mix the liquids: In a bowl, mix the boiled water with the tomato purée and pepper paste. Set aside.
- Start layering: Drizzle 1 tbsp of olive oil into the bottom of your casserole dish. Add the chicken pieces in an even layer.
- Keep stacking: Add the onions, 3 garlic cloves, bay leaves, thyme leaves, salt, and pepper.
- More layers: Next, add the chopped red and green bell peppers, more seasoning, then the potatoes, the other 3 garlic cloves, dried herbs, and more salt and pepper.
- Top it off: Finish with sliced tomatoes, lemon slices, the last bit of herbs and seasoning, and drizzle the rest of the olive oil.
- Seal it up: Pour the tomato/pepper mixture over the top. Then cover with a small sheet of parchment paper, place a small plate on top (to press it down), and finally put on the lid.
- Bake: Place on the bottom rack of your oven and cook for 1 hour 30 minutes to 1 hour 45 minutes.
- Let it roast: Carefully remove the lid, paper, and plate. Spoon some juices over the top of the tomatoes and potatoes. Put it back in the oven, uncovered, for 20–25 minutes.
- Finish strong: Turn the heat up to 200°C fan (220°C conventional) and bake for 10 more minutes so the top gets golden and caramelized.
- Rest before serving: Take it out, put the lid back on, and let it rest for about 30 minutes before serving if you can wait that long!
Notes
- Make sure your casserole dish has a tight-fitting lid to hold in the moisture.
- Be careful not to overfill the dish leave some space for bubbling juices.
- Don’t skip the plate and parchment paper combo it helps press everything together while cooking.
- Letting the casserole rest before eating helps the flavors come together even more.
Serving Suggestions
- Serve with warm crusty bread to soak up the delicious juices.
- It’s great with plain rice or bulgur on the side.
- Add a small green salad for a fresh touch.
Fun Fact
Did you know that “güveç” means clay pot in Turkish? This dish is often made in traditional clay pots, but your regular casserole dish works perfectly too!
Conclusion
This chicken casserole is a comforting, one-pot wonder that fills your home with amazing smells and your belly with happiness. It’s easy to make, fun to layer, and even better the next day. Give it a try, and let me know how it goes this might become your new favorite too!
