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Fall Chicken Casserole with Seasonal Spices

This baked chicken casserole features tender, crispy-skin pieces cooked with aromatic fall spices like cinnamon and sage. The dish combines seared or baked chicken with roasted vegetables and a flavorful broth, resulting in a warm, rustic casserole with a caramelized top and hearty texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: North Indian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in skin-on chicken thighs (preferably organic)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon freshly ground if possible
  • 1 teaspoon dried sage crushed if whole
  • 2 cups mixed root vegetables carrots, sweet potatoes, parsnips, chopped
  • 1 cup chicken broth preferably homemade or low-sodium
  • 1 tablespoon flour for thickening, optional
  • Salt and pepper to taste
  • 1 cup shredded cheese optional, for topping

Equipment

  • Oven-safe casserole dish or baking pan
  • Skillet for searing chicken
  • Knife and chopping board
  • Measuring spoons
  • Spoon for stirring

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium-high heat and sear the chicken thighs for 3–4 minutes on each side, until golden brown.
  3. Transfer the chicken to an oven-safe casserole dish.
  4. In the same skillet, sauté the chopped root vegetables until slightly softened.
  5. Add cinnamon, sage, salt, and pepper, stirring to coat the vegetables with spices.
  6. Pour chicken broth over the vegetables and bring to a simmer.
  7. If using, add flour to the skillet with the vegetables and sauté for 1–2 minutes to cook off the raw flavor. Then add broth to create a smooth base.
  8. If you prefer a non-flour thickening option, blend some of the cooked root vegetables with broth to naturally thicken the sauce (Alternative).
  9. Pour the vegetable mixture over the chicken thighs in the casserole dish.
  10. Cover and bake at 375°F (190°C) for 45–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  11. If using cheese, sprinkle it on top during the last 5 minutes of baking, then continue baking until melted and bubbly.
  12. Serve hot, garnished with fresh herbs or a sprinkle of additional cinnamon if desired.

Notes

You can customize the vegetables based on seasonality or preference. For a vegetarian version, substitute with hearty vegetables and a savory tomato sauce instead of chicken.