Indulgent French Chicken Casserole for Cozy Nights In
Enjoy a comforting French Chicken Casserole filled with chicken thighs, baby potatoes, and mushrooms in a rich white wine sauce. A perfect cozy dish for chilly nights.
Equipment
- Dutch oven
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs Can substitute with boneless thighs or chicken breasts.
- 1 teaspoon kosher salt Adjust to taste.
- 1 teaspoon freshly ground black pepper Adjust to taste.
For the Sauce and Vegetables
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms Can swap with zucchini or eggplant.
- 2 large shallots Can use regular onions if shallots aren’t available.
- 2 stalks celery
- 3 cloves garlic Minced.
- 2 tablespoons all-purpose flour Can replace with gluten-free flour.
- 1 cup dry white wine e.g., Pinot Grigio or Sauvignon Blanc.
- 2 cups chicken stock Can use vegetable stock for a non-meat version.
For the Potatoes and Herbs
- 1.5 pounds baby gold potatoes
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 cup heavy cream Can substitute with half-and-half or whole milk.
Instructions
Preparation
- Preheat oven to 325°F (163°C).
- Season chicken thighs with kosher salt and black pepper. Sear in Dutch oven skin-side down until golden brown, about 2-3 minutes per side. Remove and set aside.
- In the same pot, melt butter and add mushrooms, shallots, and celery. Sauté for 5-7 minutes until tender. Add minced garlic and cook until fragrant.
- Sprinkle flour over sautéed veggies, stir, and pour in white wine, scraping up browned bits to build flavor.
- Slowly pour in chicken stock, stirring. Add potatoes and fresh herbs. Nestle chicken back into the pot among the vegetables.
- Cover and bake for 40-45 minutes until chicken reaches 175°F (79°C) and potatoes are tender.
- Stir in heavy cream, adjust seasoning if needed, and serve hot.
Notes
Garnish with extra fresh herbs for added flavor and presentation.