Chicken Casserole in Root Vegetables


By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”


There is something comforting in the aroma of a casserole permeating throughout the house, which seems to leave a yearning for childhood. My mother was a great cook. Since I can remember, we always had a steaming casserole on Saturday for lunch, which lasted until Sunday or Monday. Every day the food took on a different flavor, adding layers of flavor to the dish. The covered dish became a permanent fixture in the house. There were no extras or other sauces, but it was always delicious.

The casserole is a perfect main dish for the holiday or any festive event, but not complicated, so we can prepare it for a any weekend or cool evening.

  • You may prepare it in advance up to two days and that includes all the ingredients.
  • Use a heavy thick pot. This outstanding cooking utensil is well worth your time and investment.

Chicken Casserole in Root Vegetables – Makes 6 servings

3 tablespoons olive oil
1 pound of shallots cut into quarters or- 2 large onions, sliced into julienne strips
5 medium size carrots washed and cut into half-inch pieces
3 pounds chicken parts: breast, thighs and legs; skinned
5 garlic cloves peeled and chopped
2 bay leaves
½ teaspoon cinnamon
½ cup of cooked white beans; can be from a can/box
2 tablespoons teriyaki sauce
3 cups chicken stock or boiling water or – 2 cups chicken stock and one cup of red wine
½ cup of chopped parsley leaves for garnish

In your large, heavy pot, heat the olive oil over medium heat. Add the shallots and sauté for 7 to 8 minutes, stirring occasionally.

When the onions soften and cool, add the carrots and cook for 5 minutes.

Add the chicken, garlic and bay leaves – then add the cinnamon, beans, teriyaki sauce and the chicken stock.

Season with salt and freshly ground black pepper.

Bring to a boil and decrease the heat to a medium-low to reduce the liquid. Cook for 1 hour until the chicken is tender.
Reduce the heat to low and continue to simmer for 30-45 minutes until most of the liquid is evaporated. Remove the bay leaves.  

Transfer to a large serving platter. Sprinkle the chopped parsley on top and serve alongside with mashed potatoes, rice or quinoa.

Note: If you choose to bake the casserole, bake for 1 hour at 375° and then reduce the heat to 350°. Continue baking for another 30 minutes. Check the liquid occasionally.


Ruth Milstein

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About the Author:

Ruth Milstein is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”

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