Description
This French Chicken Casserole is a cozy and wholesome one-pot meal featuring golden brown chicken thighs, tender baby potatoes, cremini mushrooms, and aromatic herbs simmered in a creamy, wine-infused sauce. Perfect for cooler nights, it combines rustic flavors with satisfying textures for an irresistible dish.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste (1 tsp salt and ½ tsp pepper for chicken)
Base and Vegetables
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 3 large shallots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Sauce
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 cups chicken stock
- ¼ cup heavy cream
Vegetables and Herbs
- 1 pound baby gold potatoes, halved
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the casserole.
- Season Chicken: Season the chicken thighs evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper to enhance the flavor.
- Sear Chicken: Melt butter in a Dutch oven over medium heat. Add the chicken thighs skin-side down and sear them for 2 to 3 minutes on each side until golden brown. Remove and set aside.
- Sauté Vegetables: In the same Dutch oven, add mushrooms, diced shallots, and celery. Cook, stirring occasionally, until mushrooms are tender and browned, about 5 to 7 minutes. Season with salt and pepper to taste.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
- Make Roux: Whisk in the flour and cook until it turns lightly browned, approximately 1 minute to thicken the sauce base.
- Deglaze and Add Liquids: Pour in the dry white wine, scraping the browned bits from the bottom of the pot. Then, stir in chicken stock, halved baby potatoes, fresh thyme, rosemary sprig, and bay leaf. Return the seared chicken thighs to the Dutch oven.
- Bake Casserole: Transfer the Dutch oven to the preheated oven and bake for 40 to 45 minutes, or until the potatoes are tender and chicken reaches an internal temperature of 175 degrees Fahrenheit.
- Finish Sauce: Remove from oven, stir in heavy cream, and adjust seasoning with salt and pepper as needed for balance and creaminess.
- Serve: Serve the French Chicken Casserole immediately while hot and enjoy a comforting, flavorful meal.
Notes
- Use a Dutch oven or an oven-safe pot with a lid for best results in cooking and baking.
- Sear the chicken well to develop a deep golden color which adds richness to the casserole.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing.
- You can substitute baby gold potatoes with fingerling potatoes if desired.
- Make sure to check the internal temperature of the chicken to ensure it is fully cooked (175°F/79°C).
- For a thicker sauce, you can reduce the chicken stock slightly before adding the cream.
- Fresh herbs are key to authentic French flavors—avoid dried if possible.
