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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.

Featured Comment

Outstanding recipe ! Would be proud to serve for a dinner party!! I added some carrots that I cooked separately and stirred in for color. Also used boneless thighs. They were perfect. Served over biscuits. It was snowing and it just seemed like the right thing to do! LOL. Leftovers were a hit as well – gravy flavors just got better!!
CK
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Say hello to the coziest meal of 2020. Perfectly-seared golden brown chicken thighs, tender baby golden potatoes, juicy mushrooms, and a fresh herb-white wine sauce that you can basically guzzle down all day and night. Put it on a shoelace and it will hit just right.

It’s truly perfection on a crisp 55 degree Fall day – or let’s be honest, any day of the week. It’s rustic, it’s cozy, and it’s just so darn good. Easy to whip up on those busy weekdays or those weekends for a fancy night in.

tips and tricks for success

  • Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for slow cooking and even heat distribution.
  • Bone-in is ideal. While boneless, skinless chicken thighs or breasts can be used, bone-in will be juicier and have extra flavor.
  • Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
  • Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
French Chicken Casserole - The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.

what to serve with french chicken casserole

Tools For This Recipe

Dutch oven

French Chicken Casserole: Frequently Asked Questions

Can I use chicken breasts?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

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.

I hate mushrooms. What can I use instead?

Mushrooms can be omitted completely if it’s not your thing. Eggplant or zucchini can be substituted, if desired, as it can absorb all the good flavors and mimic the texture of mushrooms.

Do I have to use white wine?

Additional chicken stock can be used for white wine as a non-alcoholic substitute.

Can I use dried herbs instead?

Absolutely! But 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.

Do I need to cover this?

A lid or 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.

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.

French Chicken CasseroleIMG 2

French Chicken Casserole

Yield: 4 servings
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
4.9 stars (239 ratings)
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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 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

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 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.

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