Description
This classic French Chicken Casserole combines tender, seared chicken thighs baked in a rich and creamy mushroom sauce infused with white wine, garlic, and fresh herbs. A comforting one-pot dish perfect for family dinners, featuring layers of savory flavors and a luscious sauce that pairs beautifully with crusty bread or mashed potatoes.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs, bone-in, skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Seasonings
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
Sauce
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- 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 until golden brown, then flip and sear the other side for another 4-5 minutes. Remove the chicken and set aside.
- Sauté Onion and Garlic: In the same skillet, add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their juices and turn golden brown, about 6-8 minutes.
- Add Flour: Sprinkle the flour evenly over the vegetables and stir well to coat, which will help thicken the sauce later.
- Deglaze with Wine: Pour in the dry white wine while scraping the bottom of the skillet to loosen any browned bits, enhancing the flavor of the sauce.
- Add Broth and Seasonings: Stir in the chicken broth, Dijon mustard, fresh thyme leaves, and bay leaves. Bring the mixture to a gentle simmer.
- Return Chicken to Skillet: Nestle the seared chicken thighs back into the skillet skin-side up, spooning some of the sauce over them.
- Bake: Place the skillet uncovered into the preheated oven. Bake for 30 minutes to cook the chicken through and allow flavors to meld.
- Add Cream and Finish Baking: Remove the skillet from the oven, stir in the heavy cream carefully into the sauce, then return to the oven for an additional 10 minutes until the sauce has thickened slightly.
- Garnish and Serve: Remove bay leaves, sprinkle freshly chopped parsley on top, and serve the casserole warm with your choice of side.
Notes
- Bone-in, skin-on chicken thighs are preferred for juiciness and flavor.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best sauce taste.
- For a thicker sauce, cook a few extra minutes during the final step or add a slurry of flour and water.
- This dish pairs well with mashed potatoes, buttered noodles, or crusty French bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
