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French Chicken Casserole Recipe

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★★★★★

4.4 from 149 reviews

This French Chicken Casserole features tender, bone-in chicken thighs seared to golden perfection, then slow-baked in a rich, creamy mushroom and herb sauce with baby potatoes. A comforting and rustic dish that embodies classic French country flavors.

Ingredients

Scale

Chicken

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter

Vegetables and Aromatics

  • 8 ounces cremini mushrooms (halved)
  • 3 large shallots (diced)
  • 2 ribs celery (diced)
  • 3 cloves garlic (minced)

Liquids and Herbs

  • 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

  1. Preheat Oven: Preheat the oven to 325 degrees Fahrenheit to prepare for slow baking the casserole later.
  2. Season Chicken: Season the chicken thighs evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
  3. Sear Chicken: Melt the unsalted butter in a Dutch oven over medium heat. In batches, place chicken thighs skin-side down and sear both sides until golden brown, approximately 2 to 3 minutes per side. Once browned, remove chicken and set aside.
  4. Cook Vegetables: Add the cremini mushrooms, diced shallots, and diced celery to the Dutch oven. Cook while stirring occasionally until the mushrooms are browned and tender, about 5 to 7 minutes. Season with salt and pepper to taste.
  5. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
  6. Make Roux: Whisk in the all-purpose flour and cook until it is lightly browned, about 1 minute. This will help thicken the sauce.
  7. Deglaze and Add Liquids: Pour in the dry white wine, scraping the browned bits from the bottom of the pot to incorporate flavor. Then stir in the chicken stock, halved baby potatoes, fresh thyme sprigs, rosemary sprig, and bay leaf. Return the seared chicken thighs to the Dutch oven, nestling them among the vegetables and liquid.
  8. Bake: Transfer the Dutch oven to the preheated oven and bake uncovered until the potatoes are tender and the chicken is fully cooked through, reaching an internal temperature of 175 degrees Fahrenheit, about 40 to 45 minutes.
  9. Finish Sauce: Remove the casserole from the oven, stir in the heavy cream, and season with additional salt and pepper to taste before serving.

Notes

  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 175°F for tenderness and safety.
  • Dry white wine like Sauvignon Blanc or Pinot Grigio works well for deglazing.
  • You can substitute baby gold potatoes with fingerlings or Yukon Gold potatoes.
  • For a dairy-free option, replace heavy cream with coconut cream or omit it.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently on stovetop or microwave.

Keywords: French chicken casserole, creamy chicken casserole, baked chicken thighs, mushroom chicken casserole, hearty chicken dinner

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