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French Chicken Casserole

Comforting French Chicken Casserole for Cozy Nights

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This French Chicken Casserole wraps you in warmth with tender chicken thighs, baby golden potatoes, and aromatic herbs, making it a true comfort dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 pieces bone-in, skin-on chicken thighs Substitute with chicken breasts if desired.
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter Can substitute with olive oil for a lighter option.
  • 8 ounces cremini mushrooms Zucchini or eggplant can be used as substitutes.
  • 2 large shallots Yellow or white onions can be used as alternatives.
  • 2 stalks celery Substitute with diced leeks for a different twist.
  • 3 cloves garlic Fresh is best, but garlic powder is an option.
  • 2 tablespoons all-purpose flour Use cornstarch or gluten-free blend for gluten-free options.
  • 1 cup dry white wine Use a wine you enjoy drinking; chicken stock is a non-alcoholic substitute.
  • 2 cups chicken stock Opt for low-sodium for better control over seasoning.
  • 1.5 pounds baby gold potatoes Red potatoes or Yukon golds can work well too.
  • 2 sprigs fresh thyme Use dried herbs if fresh is not available.
  • 2 sprigs fresh rosemary Dried herbs can be substituted in lesser amounts.
  • 1 leaf bay leaf Remember to remove it before serving.
  • 0.5 cup heavy cream Can be substituted with half-and-half or whole milk for a lighter feel.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C).
  2. Season the chicken thighs with kosher salt and black pepper.
  3. In a Dutch oven, melt the butter and sear the chicken thighs skin-side down for 2-3 minutes until golden brown.
  4. Sauté cremini mushrooms, shallots, and celery in the same pot for 5-7 minutes until softened.
  5. Add minced garlic and cook until fragrant, about 1 minute.
  6. Stir in flour and cook for 1 minute until slightly golden.
  7. Pour in white wine and scrape the bottom of the pot, then stir in chicken stock, potatoes, thyme, rosemary, and bay leaf.
  8. Return the seared chicken to the pot and cover with a lid.
  9. Bake in preheated oven for 40-45 minutes until chicken is 175°F (79°C) and potatoes are tender.
  10. Stir in heavy cream and adjust seasoning with salt and pepper. Serve warm.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 36gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 1100mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For the best flavor, use a dry white wine you enjoy. Chicken thighs provide maximum juiciness and flavor. Store leftovers in an airtight container for up to 3 days.

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