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French Chicken Casserole

Savory French Chicken Casserole: A Cozy Comfort Meal

Enjoy a hearty French Chicken Casserole with seared chicken thighs, baby potatoes, and a rich wine-herb sauce. A cozy, one-pot meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Sauce
  • 6 pieces bone-in, skin-on chicken thighs Perfectly juicy, these add flavor due to higher fat content.
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper Adds a nice kick.
  • 2 tablespoons unsalted butter Brings richness to the sautéed ingredients.
  • 8 ounces cremini mushrooms Provides umami flavor and texture; can be omitted.
  • 2 large shallots Offers a sweet onion flavor.
  • 2 stalks celery ribs Adds crunch and freshness.
  • 4 cloves garlic Infuses the dish with flavor.
  • 2 tablespoons all-purpose flour Used for thickening the sauce.
  • 1 cup dry white wine Imparts complexity; can be swapped with chicken stock.
  • 2 cups chicken stock Forms the base of the sauce.
  • 1.5 pounds baby gold potatoes Contributes creaminess when cooked.
  • 2 sprigs fresh thyme Elevates the dish with flavor.
  • 2 sprigs fresh rosemary Elevates the dish with flavor.
  • 1 cup heavy cream Adds a luxurious finish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for French Chicken Casserole
  1. Preheat your oven to 325°F (165°C). Gather your ingredients.
  2. Season chicken thighs with kosher salt and black pepper. Melt butter in the Dutch oven over medium heat.
  3. Sear chicken thighs skin-side down for 2-3 minutes, then flip and cook for another 2-3 minutes.
  4. Remove chicken and sauté mushrooms, shallots, and celery in the same pot for 5-7 minutes.
  5. Add minced garlic and flour, stirring for 1 minute until lightly browned.
  6. Incorporate white wine and chicken stock, then add potatoes, thyme, rosemary, and bay leaf. Stir to combine.
  7. Return chicken to the pot, skin-side up, and cover with the lid.
  8. Bake in the preheated oven for 40-45 minutes until chicken reaches 175°F and potatoes are tender.
  9. Stir in heavy cream, adjust seasoning, and serve hot with crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 32gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This casserole can last in the refrigerator for 3-4 days and can be frozen for longer storage of up to 3 months.

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