Description

French Chicken Casserole is a rustic and comforting dish made with tender chicken thighs simmered in a white wine and herb-infused cream sauce, loaded with mushrooms, carrots, and onions. It’s a cozy, elegant one-pot meal.

Ingredients

Units Scale

6 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 large carrots, sliced
8 oz mushrooms, sliced
1 tablespoon flour
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon fresh thyme (or 1/2 tsp dried)
1 bay leaf
Chopped fresh parsley, for garnish

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Instructions

Preheat oven to 375°F (190°C).
Season chicken thighs with salt and pepper.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, about 4–5 minutes per side. Transfer to a plate.
Reduce heat to medium. Melt butter in the same pan, then add onions, garlic, carrots, and mushrooms. Sauté for 5–7 minutes until vegetables soften.
Sprinkle in flour and stir to coat vegetables evenly. Cook for 1 minute.
Deglaze the pan with white wine, scraping up brown bits. Let simmer for 2–3 minutes to reduce slightly.
Stir in chicken broth, heavy cream, Dijon mustard, thyme, and bay leaf. Return chicken to the pan, skin-side up.
Transfer pan to the oven and bake uncovered for 35–40 minutes, or until chicken is cooked through and sauce is thickened.
Remove bay leaf. Garnish with chopped parsley and serve with crusty bread, rice, or mashed potatoes.

Notes

Use boneless chicken thighs if preferred; reduce baking time by about 10 minutes.
A dry white wine like Chardonnay or Sauvignon Blanc works best.
Refrigerate leftovers for up to 3 days and reheat gently.

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 5g
Sodium: 360mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 32g
Cholesterol: 155mg