French Chicken Casserole (Printable version)
Comforting French-style chicken slow-cooked with white wine, herbs, and root vegetables for a deeply flavorful rustic meal.
# What you'll need:
→ Meats
01 - 1.5 lbs bone-in, skin-on chicken thighs (about 6 pieces)
→ Vegetables
02 - 2 tbsp olive oil
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, diced
06 - 3 cloves garlic, minced
07 - 8 oz cremini or white mushrooms, quartered
08 - 1 large Yukon Gold potato, peeled and diced
09 - 1 cup frozen peas
→ Liquids
10 - 1 cup dry white wine
11 - 2 cups low-sodium chicken broth
→ Herbs & Aromatics
12 - 2 bay leaves
13 - 4 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 2 tbsp chopped fresh parsley
15 - Salt and freshly ground black pepper, to taste
→ Optional
16 - 2 tbsp heavy cream (for a richer sauce)
# Directions:
01 - Preheat oven to 350°F.
02 - Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
03 - In a large Dutch oven or ovenproof casserole dish, heat olive oil over medium-high heat. Sear chicken thighs, skin side down, for 5-6 minutes until golden. Flip and cook another 3 minutes. Transfer chicken to a plate.
04 - In the same pot, add carrots, celery, and onion. Sauté 5 minutes until softened. Add garlic and cook 1 minute more.
05 - Add mushrooms and potatoes. Stir and cook for 3 minutes.
06 - Pour in white wine, scraping up any browned bits. Simmer for 2 minutes.
07 - Return chicken to the pot. Add chicken broth, bay leaves, thyme, and a pinch of salt and pepper. Bring to a simmer.
08 - Cover and transfer to preheated oven. Bake for 50 minutes.
09 - Remove from oven, discard bay leaves and thyme stems. Stir in peas and, if using, heavy cream. Return to oven uncovered for 10 more minutes. Sprinkle with fresh parsley and serve hot.
# Expert Advice:
01 -
- The sauce develops incredible depth from the wine reduction, yet it comes together in under 90 minutes
- Everything cooks in one pot, meaning less cleanup and more mingling of flavors
02 -
- Patting the chicken thoroughly dry before seasoning is the secret to getting that crispy skin instead of steamed pale skin
- Letting the vegetables soften properly before adding liquid prevents them from remaining crunchy in the finished dish
03 -
- A light Burgundy or Chardonnay works beautifully here, but any drinkable dry white wine will do the job
- If you're using boneless chicken thighs, reduce the oven time to about 35 minutes total so they don't dry out