Chicken and pumpkin casserole

Chicken and pumpkin casserole




  • 2 tbsp olive oil
  • 4 chicken thighs, trimmed and diced into large chunks
  • 3 tbsp of plain flour
  • 4 cloves garlic, crushed
  • 1/2 cup apple cider vinegar
  • 1 tsp of tarragon, dried
  • 1L chicken stock
  • 2 carrots, baton cut
  • 2 celery sticks, sliced
  • 3 cups (500g) of pumpkin peeled and diced


Preheat the oven to 180°C.

Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken.

Add the crushed garlic and cook for a minute. Add the taragon and apple cider vingear, using it to deglaze the pan.

Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.

Bake for 1 1/2 hrs.

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Serving Suggestions


  • Deglazing the pan is a fancy term for lifting all the burnt bits off the bottom of the pan. These are packed full of flavour and contribute to the end product.
  • If you have an enamel-coated cast- iron oven, (dutch oven) you will be able to make this all in one pot.
  • This recipe can also be made in the slow cooker. Just get it up to the oven stage and place it in the slow cooker on high for 2 hours. This is a great way to make it if you have to go out and are don’t want to leave the oven on.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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