French Chicken Casserole
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
French Chicken Casserole
Description
French Chicken Casserole brings together bone-in, skin-on chicken thighs seared to a golden brown before being baked in a sauce of cremini mushrooms, shallots, celery, and garlic. The inclusion of baby gold potatoes provides a creamy texture once tender. The dish is built on a roux of flour and butter, which thickens the liquid composed of white wine and chicken stock. Fresh herbs such as thyme, rosemary, and a bay leaf add aromatic complexity. The baking process at a moderate temperature finishes cooking the chicken thoroughly while melding the flavors. Stirring in heavy cream at the end enriches the dish and smooths the sauce. This casserole can be served immediately, offering a balance of tender chicken, soft potatoes, and a seasoned sauce.
Ingredients
- 6 chicken thigh bone-in, skin-on
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms halved
- 3 shallot diced, large
- 2 ribs celery diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- ½ cup white wine dry
- 2 cups chicken stock
- 1 pound gold potato halved, baby size
- 4 prigs thyme fresh
- 1 prig rosemary fresh
- 1 bay leaf
- ¼ cup heavy cream
Instructions
- Preheat oven to 325 degrees F.
- Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the Dutch oven.
- Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
- Stir in heavy cream; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.9
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