French Chicken Casserole is the most elegant way to serve up a chicken dinner. It certainly makes you feel like a winner while you eat it! The chicken is golden and extra juicy, the savory flavor elevated by the delicate cream sauce. Served alongside the chicken, French Chicken Casserole features tender potatoes and vegetables, ensuring that the dish is a full meal in a single Dutch oven! You’ll be head-over-heels for this culinary masterpiece!
Ingredients
- 6 chicken thighs, bone-in, skin-on
- kosher salt, to taste
- 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
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 pound baby gold potatoes, halved
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 1/4 cup heavy cream
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Season the chicken thighs with the salt and the pepper.
Step 3 –In a Dutch oven over medium heat, melt the butter.
Step 4 –Add the chicken in batches to the melted butter, skin-side down, and sear on both sides until golden-brown, about 2-3 minutes per side.
Step 5 –Set the browned chicken aside and repeat until all of the chicken is seared.
Step 6 –Add the mushrooms, the shallots, and the celery to the butter and drippings in the skillet and cook, while stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes.
Step 7 –Season the vegetable mixture with the salt and the pepper.
Step 8 –Add the garlic and cook, while stirring, until fragrant, about 1 minute.
Step 9 –Add the flour and cook, while whisking, until lightly browned, about 1 minute.
Step 10 –Add in the wine and cook, while scraping the bottom of the pot to release the browned bits.
Step 11 –Add in the chicken stock, the potatoes, the thyme, the rosemary, and the bay leaf and stir to combine.
Step 12 –Return the chicken to the Dutch oven.
Step 13 –Bake until the potatoes are tender and the chicken reaches an internal temperature of at least 165 degrees F, about 40-45 minutes.
Step 14 –Stir in the heavy cream.
Step 15 –Season the casserole with the salt and the pepper.
Step 16 –Serve immediately.
