Description
This classic French Chicken Casserole features tender, bone-in chicken thighs seared to golden perfection and then slow-baked in a flavorful medley of mushrooms, shallots, celery, and herbs with baby gold potatoes. Finished with a splash of white wine and creamy heavy cream, this comforting dish offers rich, layered flavors perfect for a hearty family meal.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
Vegetables and Herbs
- 8 ounces cremini mushrooms, halved
- 3 large shallots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 pound baby gold potatoes, halved
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Liquids and Others
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F to prepare for baking the casserole.
- Season Chicken: Season the chicken thighs evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to enhance flavor.
- Sear Chicken: Melt the butter in a Dutch oven over medium heat. Add chicken thighs skin-side down and sear until both sides turn golden brown, approximately 2-3 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same Dutch oven, add mushrooms, shallots, and celery. Cook, stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper to taste.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, ensuring the flavor develops without burning.
- Create Roux: Whisk in the all-purpose flour continuously until it becomes lightly browned, about 1 minute, which will help to thicken the sauce later.
- Deglaze and Add Liquids: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan to incorporate all the flavors. Stir in the chicken stock along with potatoes, fresh thyme, rosemary, and the bay leaf.
- Bake Casserole: Return the seared chicken thighs to the Dutch oven with the mixture. Transfer the Dutch oven to the preheated oven and bake until the potatoes are tender and the chicken reaches an internal temperature of 175 degrees F, about 40-45 minutes.
- Finish Sauce: Remove the Dutch oven from the oven and stir in the heavy cream. Adjust seasoning with salt and pepper to your taste.
- Serve: Serve the casserole immediately, enjoying the rich, creamy sauce and tender chicken with potatoes.
Notes
- Ensure chicken thighs are fully cooked to an internal temperature of 175°F for safety and tenderness.
- Use a Dutch oven as it evenly distributes heat and is oven-safe for this braising method.
- You can substitute cremini mushrooms with button mushrooms if unavailable.
- Dry white wine adds depth of flavor, but for a non-alcoholic version, substitute with additional chicken stock and a splash of white grape juice or apple cider vinegar.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture.
