French Chicken Casserole
A wholesome French Chicken Casserole featuring golden brown chicken, tender potatoes, white wine, fresh rosemary, and thyme.
Equipment
- Dutch oven
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- to taste Kosher salt
- to taste freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms halved
- 3 large shallots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 cups chicken stock
- 1 pound baby gold potatoes halved
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 piece bay leaf
- ¼ cup heavy cream
Instructions
- Preheat oven to 325 degrees F.
- Season chicken thighs with 1 teaspoon salt and ½ teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the Dutch oven.
- Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
- Stir in heavy cream; season with salt and pepper, to taste.
- Serve immediately.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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