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French Chicken Casserole

Comforting French Chicken Casserole Perfect for Cozy Evenings

This French Chicken Casserole is a comforting dish that brings loved ones together with its hearty flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces bone-in, skin-on chicken thighs Boneless is an option but may yield less moist results.
  • 1 teaspoon kosher salt Adjust according to taste.
  • 1/2 teaspoon freshly ground black pepper Adjust according to taste.
  • 2 tablespoons unsalted butter Margarine can work as a substitute.
  • 8 ounces cremini mushrooms Can substitute with button mushrooms or omit.
  • 2 pieces shallots Onions make a suitable substitute.
  • 2 stalks celery Optional.
  • 3 cloves garlic Freshly minced is recommended.
  • 1/4 cup all-purpose flour Use gluten-free flour for a gluten-free version.
  • 1 cup dry white wine Substitute with chicken stock for non-alcoholic.
  • 2 cups chicken stock Low-sodium varieties work well.
  • 1 pound baby gold potatoes Other waxy potatoes are a great alternative.
  • 1 teaspoon fresh thyme Use 1 teaspoon dried if fresh isn't available.
  • 1 teaspoon fresh rosemary Use 1 teaspoon dried if fresh isn't available.
  • 1 leaf bay leaf Remember to remove before serving.
  • 1/2 cup heavy cream Can swap for half-and-half or whole milk.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Preheat the oven to 325°F (163°C). Gather your ingredients while waiting.
  2. Season chicken thighs generously with salt and pepper.
  3. In a Dutch oven, melt butter over medium heat and sear chicken thighs skin-side down until golden brown, about 2-3 minutes.
  4. Flip and sear the other side for another 2-3 minutes, then remove and set aside.
  5. Add mushrooms, shallots, and celery to the pot and sauté for 5-7 minutes until tender.
  6. Stir in minced garlic and cook for about 1 minute.
  7. Sprinkle flour over the vegetables and mix until it turns a light golden color.
  8. Pour in the white wine and simmer for 2-3 minutes, scraping up the browned bits.
  9. Add chicken stock, potatoes, thyme, rosemary, and bay leaf.
  10. Return the chicken to the pot and cover with the lid.
  11. Bake in the preheated oven for 40-45 minutes until chicken reaches 175°F (80°C).
  12. Stir in heavy cream before serving and adjust seasoning if necessary.
  13. Serve in bowls and enjoy the warm flavors.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 32gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 160mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Pot choice matters; use a Dutch oven for even heat distribution. Season well and monitor cooking to avoid dryness.

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