Description
This French Chicken Casserole combines tender chicken thighs, savory vegetables, garlic, and aromatic herbs, all baked in a creamy, wine‑kissed sauce. It’s a comforting, elegant dish perfect for weeknight dinners or leisurely weekends.
Ingredients
6 bone‑in, skin‑on chicken thighs (about 3 lb)
Salt and freshly ground black pepper
2 tablespoons olive oil or butter
1 onion, sliced
2 carrots, peeled and cut into 1″ pieces
2 celery stalks, sliced
3 garlic cloves, minced
1 cup dry white wine or chicken broth
1½ cups chicken broth
1 cup heavy cream or crème fraîche
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
1 bay leaf
Optional: 1 cup mushrooms, halved
Chopped fresh parsley for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Season chicken thighs with salt and pepper. In a large oven‑safe skillet or Dutch oven, heat olive oil or butter over medium‑high heat. Sear chicken, skin‑side down, until golden brown (5–6 min), then flip and sear other side for 3–4 min. Remove and set aside.
- Reduce heat to medium. Add onion, carrots, celery (and mushrooms if using). Sauté until fragrant and softened, about 5 minutes. Stir in garlic and thyme; cook 30 seconds.
- Pour in white wine (or broth), scraping browned bits. Simmer until reduced by half, about 2–3 minutes.
- Add chicken broth, Dijon mustard, bay leaf, and cream. Whisk to combine. Return chicken to the pan, skin‑side up, nestling into sauce.
- Transfer to oven and bake uncovered for 25–30 minutes until chicken reaches 165 °F and sauce thickens.
- Remove bay leaf. Garnish with chopped parsley. Serve with crusty bread, mashed potatoes, or rice.
Notes
Use boneless chicken for quicker cooking; reduce bake time by 5–10 minutes.
Make ahead: Sear and assemble up to a day ahead, bake before serving.
Thicken sauce post-bake with a cornstarch slurry if desired.
Add potatoes, peas, or leeks for extra heartiness.
Store leftovers up to 3 days; reheat gently on stovetop or in oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 460mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 175mg
