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French Chicken Casserole

Cozy Up with this French Chicken Casserole Delight

Experience the warmth of French Chicken Casserole, a dish blending tender chicken thighs with creamy potatoes in a white wine sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Boneless thighs can be used, but juiciness may vary.
For the Sauce
  • 2 tablespoons unsalted butter Adds richness.
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour Can be omitted for gluten-free.
  • 3 cloves garlic Minced.
  • 1 cup dry white wine Like Pinot Grigio or Sauvignon Blanc.
  • 2 cups chicken stock Vegetable broth is a lighter alternative.
  • 1 cup heavy cream Can be replaced with half-and-half.
For the Vegetables
  • 8 ounces cremini mushrooms Substitute with zucchini or eggplant if desired.
  • 2 medium shallots Chopped.
  • 2 stalks celery Optional.
For the Potatoes and Herbs
  • 1 pound baby gold potatoes Can swap with longer potatoes or cooked rice.
  • 2 teaspoons fresh thyme Dried herbs can be used in smaller quantities.
  • 2 teaspoons fresh rosemary Dried herbs can be used in smaller quantities.
  • 1 leaf bay leaf Optional but recommended.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather all ingredients.
  2. Season chicken thighs with kosher salt and pepper. Set aside.
  3. Melt butter in the Dutch oven. Sear chicken thighs skin-side down until golden brown, about 2-3 minutes, then flip.
  4. Sauté cremini mushrooms, shallots, and celery for 5-7 minutes until tender.
  5. Add minced garlic, cooking until fragrant. Sprinkle flour over vegetables, stirring for another minute.
  6. Deglaze the pot with white wine, simmering for 2 minutes.
  7. Add chicken stock, baby gold potatoes, thyme, rosemary, and bay leaf. Stir well and return chicken to pot.
  8. Cover and bake for 40-45 minutes until chicken is cooked through and potatoes are tender.
  9. Stir in heavy cream after baking, adjusting seasoning as necessary. Let sit before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 32gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 150mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 3gVitamin A: 900IUVitamin C: 6mgCalcium: 70mgIron: 3mg

Notes

Use a heavy-bottomed pot for even heat distribution. Season generously and check chicken doneness before serving.

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