Cozy Up with the Best French Chicken Casserole Ever

Enjoy the ultimate comfort of this French Chicken Casserole, a cozy one-pot meal filled with tender chicken and hearty potatoes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

6 pieces Bone-in, skin-on chicken thighs Offers rich flavor and moisture; boneless versions can be used but may alter texture.

For the Sauce

2 tablespoons Unsalted butter Ideal for sautéing; olive oil is a lighter option.
to taste Kosher salt Essential for seasoning.
to taste Freshly ground black pepper Essential for seasoning.
3 tablespoons All-purpose flour Used for thickening sauce; substitute with cornstarch for gluten-free.
1/2 cup Dry white wine Crucial for deglazing; choose a wine you'll enjoy drinking.
2 cups Chicken stock Acts as liquid foundation; can be replaced with vegetable stock.
1/4 cup Heavy cream Adds creaminess; replace with half-and-half for lighter option.

For the Vegetables

8 ounces Cremini mushrooms, halved Adds earthiness; can be substituted with eggplant or omitted.
3 large Shallots, diced Provides sweetness; onions can be used.
2 ribs Celery, diced Contributes structure; can be omitted.
3 cloves Garlic, minced Enhances flavor profile.
1 pound Baby gold potatoes, halved Adds heartiness; use smaller varieties for faster cooking.

For the Herbs & Spices

4 sprigs Fresh thyme Infuses aromatic flavor; dried thyme can be substituted.
1 sprig Fresh rosemary Intensifies flavor; dried rosemary can work as a substitute.
1 Bay leaf Adds depth; omit if unavailable.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 325°F (165°C).
Season the chicken thighs with salt and pepper. In a Dutch oven, melt butter over medium heat. Sear chicken skin-side down for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes. Transfer to a plate.
In the same pot, add mushrooms, shallots, and celery. Sauté for about 5-7 minutes until tender. Season with salt and pepper.
Stir in garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for another minute to thicken the sauce.
Pour in wine and scrape any browned bits. Simmer for 2 minutes.
Add chicken stock, potatoes, thyme, rosemary, and bay leaf. Mix thoroughly.
Nestle chicken back in the pot, cover, and bake for 40-45 minutes or until chicken is cooked to 165°F (74°C).
Stir in heavy cream and season to taste with salt and pepper before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

This dish is perfect for sharing and can be adapted gluten-free by substituting the flour. Enjoy the cozy flavors of this casserole!

Tried this recipe?

Let us know how it was!