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French Chicken Casserole Recipe

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4.3 from 5 reviews

This hearty French Chicken Casserole features tender bone-in, skin-on chicken thighs seared to golden perfection and slowly baked with cremini mushrooms, shallots, celery, and baby gold potatoes in a savory herb-infused creamy sauce. Perfect for a comforting dinner, this rustic casserole blends rich flavors and simple ingredients to create a classic French-inspired dish.

Ingredients

Chicken and Seasoning

  • 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)
  • 2 tablespoons unsalted butter

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

  • 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 (163 degrees Celsius) to prepare for slow baking the casserole.
  2. Season Chicken: Season the chicken thighs evenly on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
  3. Sear Chicken: Melt the butter in a Dutch oven over medium heat. Add the chicken thighs skin-side down, working in batches if necessary, and sear each side until golden brown, approximately 2 to 3 minutes per side. Remove the chicken and set aside.
  4. Cook Vegetables: In the same Dutch oven, add the halved cremini mushrooms, diced shallots, and diced celery. Cook while stirring occasionally until the mushrooms are tender and browned, about 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, being careful not to burn it.
  6. Add Flour: Whisk the all-purpose flour into the vegetable mixture until it lightly browns, about 1 minute, which will help thicken the sauce later.
  7. Deglaze and Add Liquids and Herbs: Pour in the dry white wine, scraping the bottom of the Dutch oven to release any browned bits (fond). Add chicken stock, halved baby gold potatoes, fresh thyme sprigs, fresh rosemary sprig, and bay leaf. Stir to combine. Return the seared chicken thighs to the Dutch oven, nestling them among the vegetables and liquid.
  8. Bake: Cover the Dutch oven with its lid 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 (79 degrees Celsius), ensuring it is fully cooked.
  9. Finish Sauce and Season: Remove the Dutch oven from the oven, stir in the heavy cream, and season with additional salt and pepper to taste, melding all flavors together.
  10. Serve: Serve the casserole hot immediately, ensuring each portion has a generous amount of chicken, sauce, potatoes, and vegetables.

Notes

  • For best flavor, use fresh herbs such as thyme, rosemary, and bay leaf.
  • Make sure to brown the chicken well for a richer taste and texture.
  • If desired, substitute the dry white wine with an equal amount of additional chicken stock or a splash of white grape juice for a non-alcoholic option.
  • Use a Dutch oven or an oven-safe heavy pot with a lid for even cooking.
  • Ensure the internal temperature of the chicken reaches 175°F for safe consumption.

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