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French Chicken Casserole Recipe

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4.2 from 76 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Description

This classic French Chicken Casserole features tender bone-in, skin-on chicken thighs slow-baked in a savory mushroom and herb sauce with baby gold potatoes. Rich with flavors from white wine, fresh thyme, rosemary, and a splash of heavy cream, this comforting one-pot meal is perfect for a hearty family dinner.

Ingredients

Chicken and Seasonings

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper (to taste; about 1 teaspoon salt and 1/2 teaspoon pepper for seasoning the chicken)

Vegetables and Aromatics

  • 8 ounces cremini mushrooms, halved
  • 3 large shallots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 pound baby gold potatoes, halved

Liquids and Herbs

  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1/4 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow baking the casserole.
  2. Season Chicken: Season the chicken thighs evenly with about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, ensuring each piece has a balanced flavor.
  3. Sear Chicken: Melt the butter in a Dutch oven over medium heat. In batches, place the chicken thighs skin-side down and sear for about 2 to 3 minutes per side until both sides are golden brown. Remove the chicken and set aside.
  4. Sauté Vegetables: In the same Dutch oven, add the mushrooms, diced shallots, and celery. Cook, stirring occasionally, until the mushrooms are tender and browned, approximately 5 to 7 minutes. Season with salt and pepper to taste.
  5. Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, to release its aroma and flavor.
  6. Create Roux: Whisk in the all-purpose flour and cook for about 1 minute until the flour is lightly browned, which will help thicken the sauce.
  7. Deglaze and Add Liquids: Pour in the dry white wine while scraping the bottom of the Dutch oven to release any flavorful browned bits. Stir in the chicken stock, halved baby potatoes, fresh thyme, rosemary, and bay leaf. Return the seared chicken thighs to the pot, nestling them into the liquid and vegetables.
  8. Bake: Cover the Dutch oven and place it in the preheated oven. Bake for 40 to 45 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 175 degrees Fahrenheit, ensuring it’s fully cooked and juicy.
  9. Finish Sauce: Remove the Dutch oven from the oven and stir in the heavy cream. Adjust seasoning with additional salt and pepper if needed, enhancing the richness and balance of the casserole.
  10. Serve: Serve the casserole immediately, ensuring each plate gets a succulent chicken thigh, potatoes, and a generous amount of creamy mushroom sauce.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and juiciness for this dish.
  • If you prefer a thicker sauce, you can reduce the chicken stock slightly before adding the cream.
  • Use a Dutch oven or an oven-safe heavy pot to maintain even heat and moisture during baking.
  • Feel free to substitute baby gold potatoes with fingerling or baby red potatoes.
  • Make sure to check the internal temperature of the chicken to avoid undercooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/french-chicken-casserole-recipe/