Description
A classic French chicken casserole featuring tender seared chicken thighs simmered in a creamy mushroom and white wine sauce, enriched with fresh thyme and Dijon mustard, then baked to perfection for a comforting and flavorful 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
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the casserole later.
- Season Chicken: Pat the chicken thighs dry and season them generously with salt and pepper to enhance their flavor.
- Sear Chicken: Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add the diced onion and sauté for about 5 minutes until softened and translucent. Add minced garlic and cook for an additional minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their juices and turn a golden brown color, about 6-8 minutes.
- Add Flour: Sprinkle the flour over the cooked vegetables and stir well to coat them evenly. This will help thicken the sauce later.
- Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits for added flavor.
- Add Broth and Seasonings: Stir in the chicken broth, Dijon mustard, fresh thyme leaves, and bay leaves. Bring this mixture to a gentle simmer to combine flavors.
- Return Chicken to Skillet: Place the seared chicken thighs back into the skillet, skin-side up, and spoon some of the sauce over the top to keep the meat moist.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, allowing the chicken to cook through and the flavors to meld.
- Add Cream and Finish Baking: After 30 minutes, stir in the heavy cream into the sauce, then continue baking for another 10 minutes until the sauce thickens slightly and becomes creamy.
- Garnish and Serve: Remove the casserole from the oven, discard the bay leaves, and garnish with chopped fresh parsley before serving for a bright, fresh finish.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and moisture retention.
- If you don’t have an ovenproof skillet or Dutch oven, transfer the sauce and chicken to a baking dish before placing it in the oven.
- Dry white wine like Sauvignon Blanc or Chardonnay works best for deglazing and adds depth to the sauce.
- For a thicker sauce, you can reduce the sauce further on the stovetop before adding cream and baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
