Description
This French Chicken Casserole is a hearty and elegant dish featuring succulent chicken thighs simmered in a creamy mushroom and white wine sauce. With tender mushrooms, fragrant herbs, and a velvety sauce, this one-pot casserole is perfect for a comforting weeknight dinner or a special occasion meal.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs, bone-in, skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Season Chicken: Season the chicken thighs generously with salt and pepper on all sides to enhance flavor.
- Sear Chicken: Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
- Sauté Onion and Garlic: In the same skillet, add the diced onion and sauté for about 5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for 6-8 minutes until they release their juices and turn golden brown.
- Add Flour: Sprinkle flour over the vegetables in the skillet and stir well to coat everything evenly. This helps thicken the sauce later.
- Deglaze Pan: Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any flavorful browned bits.
- Add Broth and Seasonings: Stir in chicken broth, Dijon mustard, fresh thyme leaves, and bay leaves. Bring the mixture to a gentle simmer to meld the flavors.
- Return Chicken: Place the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken to keep it moist.
- Bake the Casserole: Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, allowing the chicken to cook through and the sauce to reduce.
- Add Cream and Finish Baking: Remove skillet from oven, stir in the heavy cream, and return to oven for an additional 10 minutes to thicken the sauce slightly and finish cooking the chicken.
- Garnish and Serve: Garnish the casserole with freshly chopped parsley before serving to add freshness and color.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and moistness.
- If you don’t have white wine, you can substitute with additional chicken broth, but the flavor will be less complex.
- This casserole can be prepared ahead by searing the chicken and prepping the sauce; then bake just before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or oven.
