Description
This classic French Chicken Casserole features tender, seared chicken thighs cooked in a rich and creamy mushroom and white wine sauce. Slow-baked to perfection, the dish is infused with fresh herbs and made luxurious by a hint of Dijon mustard and heavy cream. Perfect for a comforting family dinner serving six people.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken thighs, bone-in, skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
Sauce Ingredients
- 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 for baking the casserole.
- Season Chicken: Pat the chicken thighs dry and season them generously with salt and pepper on both sides.
- 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 or until the skin is golden and crisp. Flip and sear the other side for 4-5 minutes. Remove chicken and set aside.
- Sauté Onion and Garlic: In the same skillet, reduce heat to medium and add diced onion. Cook for about 5 minutes until soft and translucent. Add minced garlic and sauté for an additional 1 minute, stirring to prevent burning.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook until they release their juices and become golden brown, about 6-8 minutes.
- Add Flour: Sprinkle flour over the cooked vegetables and stir well for about 1-2 minutes to cook the flour and make a roux, which will thicken the sauce.
- Deglaze Pan: Pour in the dry white wine while scraping the bottom of the pan with a wooden spoon to loosen any browned bits for flavor enhancement.
- Add Broth and Seasonings: Stir in chicken broth, Dijon mustard, fresh thyme leaves, and bay leaves. Bring the mixture to a gentle simmer, allowing flavors to combine.
- Return Chicken: Place the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken to coat it lightly.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, cooking the chicken through and blending flavors.
- Add Cream and Finish Baking: Take the skillet out of the oven, stir in the heavy cream gently into the sauce, and return to the oven. Bake for an additional 10 minutes until the sauce thickens slightly and becomes creamy.
- Garnish and Serve: Remove bay leaves from the casserole. Sprinkle chopped fresh parsley over the top for a bright, fresh finish and serve hot.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and moisture retention.
- If you don’t have a Dutch oven, an ovenproof skillet works well; otherwise transfer to a casserole dish before baking.
- Dry white wine is best for deglazing; substitute with additional chicken broth if needed.
- Make sure not to overcook the chicken during searing, as it will finish baking in the oven.
- Adjust seasoning with salt and pepper at the end as needed, depending on broth saltiness.
- For a healthier alternative, substitute heavy cream with half-and-half or a light cream.
