French Chicken Casserole
The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
Say hello to the coziest meal of 2020.
Perfectly-seared golden brown chicken thighs, tender baby golden potatoes, juicy mushrooms, and an herb-wine sauce that you can basically guzzle down.
It’s perfection on a crisp, 55 degree Fall day – or let’s be honest, any day of the week.
Serve with the leftover white wine for a complete meal.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Yes, absolutely. If you prefer white meat, bone-in, skin-on breasts or boneless, skinless breasts can be substituted but cooking times will need to be adjusted.
DO I NEED TO COVER THIS?
A lid/cover is not required here. Uncovering allows the chicken to brown and crisp here, and helps reduce the amount of liquid in the finished dish.
I HATE MUSHROOMS. WHAT CAN I USE INSTEAD?
Mushrooms can be omitted completely if it’s not your thing.
WHAT IS HEAVY CREAM?
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
DO I HAVE TO USE WHITE WINE?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
CAN I SUBSTITUTED DRIED HERBS?
No thyme or rosemary? Dried herbs or other seasonings like oregano and/or Italian seasoning would also be great in this. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
French Chicken Casserole
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 3 large shallots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 cups chicken stock
- 1 pound baby gold potatoes, halved
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- ¼ cup heavy cream
- 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.