Description
This French Chicken Casserole is a rich and comforting dish featuring tender chicken thighs cooked in a savory mushroom and white wine sauce, finished with a touch of cream and fresh herbs. Perfect for a hearty family meal, this recipe combines traditional French flavors with simple techniques for a delicious, comforting dinner.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs, bone-in, skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
Sauce
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season chicken: Season the chicken thighs evenly with salt and pepper to enhance their flavor.
- Sear chicken: Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes per side until golden. Remove the chicken and set aside.
- Sauté onions and garlic: In the same skillet, add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Cook mushrooms: Add the sliced mushrooms and cook until they release their juices and turn golden brown, approximately 6-8 minutes.
- Add flour: Sprinkle the flour over the vegetables and stir well to coat everything evenly, which will help thicken the sauce.
- Deglaze with wine: Pour in dry white wine while scraping the bottom of the pan to deglaze and release all flavorful bits.
- Add broth and seasonings: Stir in chicken broth, Dijon mustard, fresh thyme leaves, and bay leaves. Bring the mixture to a simmer to blend the flavors.
- Return chicken to skillet: Place the chicken thighs back into the skillet, skin-side up, and spoon some sauce over each piece.
- Bake chicken: Transfer the skillet to the preheated oven and bake uncovered for 30 minutes to cook the chicken through.
- Add cream and finish baking: Stir in the heavy cream, then return the skillet to the oven and bake for an additional 10 minutes until the sauce has thickened slightly.
- Garnish and serve: Remove from oven, discard bay leaves, garnish with chopped fresh parsley, and serve hot.
Notes
- Using bone-in, skin-on thighs ensures juicy chicken and crispy skin.
- Dry white wine adds depth of flavor; substitute with additional chicken broth if preferred.
- Make sure to scrape the pan well when deglazing to incorporate all browned bits into the sauce.
- This dish pairs well with crusty bread, mashed potatoes, or steamed vegetables.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or oven.
