Chicken & Apple Casserole
Submitted by mrvein
Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.
YIELD
4 servingsPREP
45 minCOOK
READY
This one-pot chicken casserole is autumn in a dish. Browned chicken quarters sit on a bed of root vegetables, green lentils, and sliced apples, all braised in a mix of apple juice and chicken broth until everything is tender and the flavors have melded together.
Browning the chicken first is a step you cannot skip. That 20 minutes of searing builds a fond on the bottom of the pot that flavors the entire braise. The skin goes in crispy and stays golden on top during the oven time.
Green lentils are the right choice here because they hold their shape through a long braise. Red lentils would dissolve into the sauce, which might be fine for soup but not for a casserole where you want distinct bites of everything.
The apples break down into the cooking liquid and add a gentle sweetness that balances the earthy lentils and savory chicken. Apple juice reinforces that flavor without adding refined sugar.
Pureeing some cooked vegetables back into the pan juices is a smart, flour-free way to thicken the sauce. It adds body and silkiness naturally.
Pro Tips
- Use a firm apple variety like Granny Smith or Braeburn that won’t turn to complete mush during baking
- Make sure the lentils are submerged in liquid; any poking above the surface will stay hard
- Check at 45 minutes; if the liquid is low, add a splash of broth to keep the lentils cooking
Variations
- Add a tablespoon of Dijon mustard to the broth for a sharper, more complex sauce
- Swap chicken quarters for bone-in thighs for faster cooking
- Stir in a handful of fresh thyme or sage with the broth for a more herbaceous flavor
Ingredients
Directions
Preheat oven to 375℉ (190℃) Fahrenheit.
Select a 6 quart ovenproof pot large enough in diameter to hold chicken in a single layer.
Heat oil in pot over medium heat.
Brown chicken in hot oil for 20 minutes, turning to brown both sides.
Drain on paper towels.
Add root vegetables and onion to hot oil in same pot.
Sauté for 4 to 5 minutes until vegetables begin to brown.
Add apples, lentils, apple juice, and chicken broth.
Mix well to cover lentils with liquid.
Bring to a boil.
Season to taste with salt and pepper.
Add chicken, skin side up.
Cover and bake at 375℉ (190℃) Fahrenheit for 1 hour until juices run clear when chicken is pierced with a fork and lentils are tender.
Note: To thicken pan juices, purée a few of the cooked vegetables with some of the pan juices in a blender.
Stir back into remaining pan juices.
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