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French Chicken Casserole - The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.

The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.

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.

French Chicken Casserole - The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.

Substitution notes

  • If you prefer white meat, breasts can be substituted.
  • Mushrooms can be omitted completely if it’s not your thing. No judgment here.
  • No thyme or rosemary? Dried herbs or other seasonings like oregano and/or Italian seasoning would also be great in this.
French Chicken Casserole

French Chicken Casserole

The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
4.9 stars (155 ratings)

Ingredients

  • 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 stalks 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

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 skillet.
  • 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.

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