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–+ servings
French Chicken Casserole

Cozy French Chicken Casserole for Ultimate Comfort Food

This French Chicken Casserole is a warm, comforting dish featuring seared chicken thighs and tender potatoes in a creamy sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces bone-in, skin-on chicken thighs ensures rich flavor and juiciness
  • 1 teaspoon kosher salt adjust according to taste
  • 1 teaspoon black pepper adjust according to taste
  • 3 tablespoons unsalted butter for searing chicken and vegetables
  • 8 ounces cremini mushrooms substitutable with zucchini or eggplant
  • 2 pieces shallots can replace with regular onions
  • 2 stalks celery can be omitted if preferred
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour to thicken the sauce
  • 1 cup dry white wine such as Pinot Grigio
  • 2 cups chicken stock homemade or store-bought
  • 1 pound baby gold potatoes halved
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 1 piece bay leaf remove before serving
  • 1 cup heavy cream or use half-and-half
To Serve
  • 1 loaf crusty bread for sopping up the sauce

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Season chicken thighs with salt and pepper. Melt butter in Dutch oven and sear chicken skin-side down for 2-3 minutes. Flip and cook for another 2-3 minutes, then remove and set aside.
  3. In the same pot, add mushrooms, shallots, and celery; cook for 5-7 minutes until softened. Season with salt and pepper.
  4. Stir in minced garlic; cook for 1 minute. Add flour and whisk continuously for 1 minute until slightly browned.
  5. Gradually pour in wine while scraping browned bits. Stir in chicken stock, baby potatoes, thyme, rosemary, and bay leaf. Bring to a gentle simmer.
  6. Return seared chicken to the pot, cover with lid, and bake for 40-45 minutes or until chicken is cooked through and potatoes are tender.
  7. Stir in heavy cream after baking. Adjust seasoning if needed and let it cool slightly before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

This casserole tastes even better the next day! Store properly to enjoy later.

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