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French Chicken Casserole

This French Chicken Casserole is the ultimate blend of comfort and elegance, making it perfect for Easter dinner or a cozy family meal. Juicy, golden-browned chicken thighs are nestled with tender baby potatoes, savory mushrooms, and aromatic herbs, all simmered in a rich white wine and cream sauce. Everything cooks together in one pot, allowing the flavors to meld beautifully while keeping cleanup easy. Rustic yet refined, this dish feels special enough for holidays but simple enough for weeknights. Serve it straight from the oven with crusty bread to soak up every last drop of that irresistible sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Course: Dinner, Main Course
Cuisine: European, French
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 6 chicken thighs bone-in and skin-on
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced in half
  • 3 large shallots finely chopped
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 2 cups chicken broth
  • 1 pound baby gold potatoes cut in halves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • ¼ cup heavy cream

Method
 

1. Heat your oven to 325°F (165°C) so it’s ready to go.
    2. Pat the chicken thighs dry and season generously with salt and pepper on both sides.
      3. Place a large, heavy-bottomed pot or Dutch oven over medium heat and melt the butter. Once hot, sear the chicken thighs skin-side down until deeply golden. Flip and brown the other side. This should take about 2–3 minutes per side. Remove chicken and set aside.
        4. In the same pot, add the mushrooms, shallots, and celery. Cook, stirring occasionally, until softened and lightly caramelized, about 5–7 minutes. Season lightly with salt and pepper.
          5. Add the garlic and cook just until fragrant, about 30–60 seconds.
            6. Sprinkle the flour over the vegetables and stir continuously until the mixture turns lightly golden and no dry spots remain.
              7. Pour in the white wine, scraping up any browned bits stuck to the bottom of the pot. Let it simmer briefly, then add the chicken stock, potatoes, thyme, rosemary, and bay leaf.
                8. Nestle the chicken thighs back into the pot, skin-side up. Transfer to the oven and bake uncovered for 40–45 minutes, until the potatoes are fork-tender and the chicken reaches 175°F internally.
                  9. Remove from the oven and stir in the heavy cream. Taste and adjust seasoning as needed.
                    10. Serve hot and enjoy immediately.

                      Notes

                      Tips & Tricks for Best Results

                      • Use a sturdy pot. A Dutch oven ensures even heat and prevents scorching.
                      • Bone-in chicken brings more flavor. It stays juicier and enriches the sauce naturally.
                      • Cook with a wine you like. Dry whites like Sauvignon Blanc or Pinot Grigio work beautifully.
                      • Don’t skip the bread. Crusty bread is perfect for soaking up the sauce—non-negotiable.

                      Frequently Asked Questions

                      Can I swap in chicken breasts?
                       Yes, you can. Thighs stay juicier, but breasts will work—just adjust the cooking time to avoid drying them out.
                      What if I don’t like mushrooms?
                       No problem. Leave them out entirely or substitute zucchini or eggplant for a similar texture.
                      Is the wine necessary?
                       Not at all. Simply replace it with extra chicken stock for an alcohol-free version.
                      Can I use dried herbs instead of fresh?
                       Yes. Use about 1 teaspoon dried herbs for every tablespoon of fresh.
                      Should this be covered while baking?
                       No lid needed. Cooking uncovered helps the sauce reduce slightly and keeps the chicken skin from turning soggy.

                      Final Thoughts

                      This French chicken casserole is one of those rare recipes that feels both comforting and elegant without trying too hard. It’s perfect for Easter dinner, cozy winter nights, or anytime you want a meal that feels special but still manageable. Rich sauce, tender chicken, and potatoes that soak up every drop—this is the kind of dish people remember and ask for again.