French Chicken Casserole (Printable Version)
Aromatic chicken slow-cooked with white wine, herbs, and vegetables for a rustic French-inspired meal.
# What You Need:
→ Meats
01 - 1.5 lbs bone-in, skin-on chicken thighs (about 6 pieces)
→ Vegetables
02 - 2 tbsp olive oil
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, diced
06 - 3 cloves garlic, minced
07 - 8 oz cremini or white mushrooms, quartered
08 - 1 large Yukon Gold potato, peeled and diced
09 - 1 cup frozen peas
→ Liquids
10 - 1 cup dry white wine
11 - 2 cups low-sodium chicken broth
→ Herbs & Aromatics
12 - 2 bay leaves
13 - 4 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 2 tbsp chopped fresh parsley
15 - Salt and freshly ground black pepper, to taste
→ Optional
16 - 2 tbsp heavy cream (for a richer sauce)
# How to Make It:
01 - Preheat oven to 350°F.
02 - Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
03 - In a large Dutch oven or ovenproof casserole dish, heat olive oil over medium-high heat. Sear chicken thighs, skin side down, for 5-6 minutes until golden. Flip and cook another 3 minutes. Transfer chicken to a plate.
04 - In the same pot, add carrots, celery, and onion. Sauté 5 minutes until softened. Add garlic and cook 1 minute more.
05 - Add mushrooms and potatoes. Stir and cook for 3 minutes.
06 - Pour in white wine, scraping up any browned bits. Simmer for 2 minutes.
07 - Return chicken to the pot. Add chicken broth, bay leaves, thyme, and a pinch of salt and pepper. Bring to a simmer.
08 - Cover and transfer to preheated oven. Bake for 50 minutes.
09 - Remove from oven, discard bay leaves and thyme stems. Stir in peas and, if using, heavy cream. Return to oven uncovered for 10 more minutes. Sprinkle with fresh parsley and serve hot.
# Expert Advice:
01 -
- The sauce develops a complexity that tastes like you spent all day cooking, but the active time is surprisingly minimal
- Everything cooks in one pot, meaning maximum flavor and almost zero cleanup
- Its forgiving and adaptable, perfect for using up whatever vegetables you have in your crisper drawer
02 -
- Patting the chicken thoroughly dry before searing is the secret to getting that crispy, golden skin
- Letting the wine reduce for a full 2 minutes removes any harsh alcohol taste and concentrates the flavors
- The final 10 minutes uncovered helps thicken the sauce slightly and gives the peas time to heat through
03 -
- If the sauce seems too thin after cooking, remove the chicken and vegetables and simmer the sauce on the stove until reduced
- Pearl onions are a classic addition and add wonderful sweetness, just add them with the other vegetables