Description
This classic French Chicken Casserole features tender bone-in, skin-on chicken thighs simmered in a rich, creamy mushroom and white wine sauce. The dish is enhanced with fresh thyme, Dijon mustard, and aromatic bay leaves, then baked to perfection in the oven. It’s a comforting, flavorful meal ideal for family dinners and special occasions.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs, bone-in, skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
Sauce
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season Chicken: Season the chicken thighs generously with salt and pepper to enhance the flavor.
- Sear Chicken: Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
- Sauté Onion and Garlic: Using the same skillet, sauté the diced onion for about 5 minutes until softened, then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they release their juices and turn golden brown.
- Add Flour: Sprinkle the flour evenly over the vegetables and stir well to coat; this will help thicken the sauce.
- Deglaze with Wine: Pour in the dry white wine while scraping the bottom of the pan to loosen any browned bits, enhancing the flavor.
- Add Broth and Seasonings: Stir in the chicken broth, Dijon mustard, fresh thyme leaves, and bay leaves, then bring the mixture to a simmer.
- Return Chicken to Skillet: Place the seared chicken thighs back into the skillet, skin-side up, and spoon some sauce over the top to keep them moist.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 30 minutes to cook the chicken through.
- Add Cream and Continue Baking: Stir in the heavy cream into the sauce, then return to the oven for an additional 10 minutes until the sauce thickens slightly and becomes creamy.
- Garnish and Serve: Remove from oven, discard bay leaves, garnish with freshly chopped parsley, and serve hot.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture, but you can substitute boneless if preferred.
- Using an ovenproof skillet or Dutch oven makes transferring from stovetop to oven easier and reduces cleanup.
- For a non-alcoholic version, substitute white wine with additional chicken broth or a splash of white grape juice.
- Make sure to discard bay leaves before serving as they are not edible.
- This casserole pairs wonderfully with mashed potatoes, crusty bread, or steamed vegetables.
