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Creamy French Chicken Casserole

Creamy French Chicken Casserole for Cozy Nights In

This Creamy French Chicken Casserole blends tender chicken, earthy mushrooms, and vibrant vegetables in a rich sauce, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 pieces bone-in skin-on chicken thighs chicken breasts or turkey can be used for a healthier option
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter consider olive oil for a lighter alternative
  • 8 ounces cremini mushrooms feel free to substitute with regular mushrooms or add other vegetables like peas
  • 1 cup shallots yellow or white onions can replace
  • 1 cup celery leeks or green bell peppers can be added
  • 3 cloves garlic adjust to taste
  • 1/4 cup all-purpose flour gluten-free flour can replace
  • 1 cup dry white wine additional chicken stock can be used
  • 2 cups chicken stock opt for low-sodium if desired
  • 1 pound baby gold potatoes other waxy potatoes can be substituted or omitted
  • 1 sprig fresh thyme use dried herbs (1/3 of recommended amount) if fresh are unavailable
  • 1 sprig fresh rosemary
  • 1 leaf bay leaf
  • 1 cup heavy cream half-and-half or low-fat milk can lighten

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy French Chicken Casserole
  1. Season the bone-in skin-on chicken thighs generously with kosher salt and black pepper on all sides. Set aside.
  2. In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Add the chicken thighs, skin-side down, and brown for 5-7 minutes on each side until golden brown. Transfer to a plate.
  3. In the same pot, add 1 cup of diced shallots and 1 cup of chopped celery. Sauté for 3-4 minutes. Add 8 ounces of sliced cremini mushrooms and 3 minced garlic cloves; continue cooking for 1 minute.
  4. Sprinkle in 1/4 cup of all-purpose flour and stir for about 2 minutes to cook the flour. Keep stirring to prevent burning.
  5. Pour in 1 cup of dry white wine, stirring to deglaze the pot. Let wine reduce by half, about 3-4 minutes.
  6. Add 2 cups of chicken stock, 1 pound of baby gold potatoes cut in half, fresh thyme, rosemary, and 1 bay leaf. Nestle the chicken thighs back in.
  7. Cover the pot with a lid and reduce heat to low. Simmer for 30 minutes until chicken is cooked through and potatoes are tender.
  8. Remove the lid and stir in 1 cup of heavy cream. Simmer uncovered for another 5 minutes. Adjust seasoning with more salt and pepper before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Use fresh ingredients for maximum flavor and nutrition. Ensure chicken reaches an internal temperature of 165°F.

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