Name: French Chicken Casserole Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 6 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper (to taste); 2 tablespoons unsalted butter; 8 ounces cremini mushrooms (halved); 3 large shallots (diced); 2 ribs celery (diced); 3 cloves garlic (minced); 3 tablespoons all-purpose flour; 1/2 cup dry white wine; 2 cups chicken stock; 1 pound baby gold potatoes (halved); 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1/4 cup heavy cream

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Introduction

This French Chicken Casserole is a comforting and flavorful one-pot meal featuring tender chicken thighs braised with mushrooms, shallots, and aromatic herbs. With creamy potatoes and a rich sauce, it’s perfect for cozy dinners any night of the week.

The image shows golden brown chicken thighs with crispy skin, covered in a creamy sauce with visible black pepper and fresh green thyme leaves sprinkled on top. Scattered around the chicken are light brown sliced mushrooms partially submerged in the sauce, adding texture and color contrast. The sauce appears smooth and rich, pooling around the chicken pieces in a thick layer. The background is a white marbled texture, enhancing the dish's warm and inviting colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock
1 pound baby gold potatoes, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1/4 cup heavy cream

Instructions

Step 1: Preheat your oven to 325 degrees F (160 degrees C).
Step 2: Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 3: Melt the butter in a Dutch oven over medium heat. Working in batches, add the chicken skin-side down and sear until golden brown on both sides, about 2-3 minutes per side. Remove chicken and set aside.
Step 4: Add the mushrooms, shallots, and celery to the Dutch oven. Cook, stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper to taste.
Step 5: Stir in the minced garlic and cook until fragrant, approximately 1 minute.
Step 6: Whisk in the flour and continue cooking until it turns lightly browned, about 1 minute.
Step 7: Pour in the white wine, scraping the browned bits from the bottom. Stir in the chicken stock, halved potatoes, thyme, rosemary, and bay leaf. Return the chicken thighs to the pot.
Step 8: Transfer the Dutch oven to the preheated oven. Bake until the potatoes are tender and the chicken is cooked through, reaching an internal temperature of 175 degrees F (about 40-45 minutes).
Step 9: Remove from the oven and stir in the heavy cream. Adjust seasoning with salt and pepper as needed before serving.

Tips & Variations

For extra flavor, marinate the chicken in white wine and herbs for an hour before cooking.
Swap baby gold potatoes for fingerlings or small Yukon Golds for a different texture.
Use a mix of mushrooms, like cremini and shiitake, to deepen the savory profile.
If you prefer, replace heavy cream with crème fraîche for a tangier finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Adding a splash of chicken stock can help loosen the sauce if it thickens during storage.

How to Serve

A black pan filled with seven golden-brown crispy chicken thighs on top of a creamy white sauce, mixed with small yellow potatoes and brown mushrooms scattered around. Fresh green herbs are sprinkled over the dish, adding a touch of color. The pan rests on a white marbled surface with three clear glasses of light yellow drink around it. To the right, a white plate holds three copper-colored forks and a knife. A small clear bowl with pepper sits above the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs will work fine. Adjust the cooking time as needed, since boneless pieces cook faster—check for doneness accordingly.

What wine works best for this recipe?

A dry white wine such as Sauvignon Blanc or Chardonnay pairs well, adding acidity that balances the creamy sauce without overpowering the dish.