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Creamy French Chicken Casserole

Creamy French Chicken Casserole for Cozy Family Nights

This Creamy French Chicken Casserole combines tender chicken thighs and vibrant vegetables in a creamy sauce, making it a perfect comfort food for the family.
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Prep Time 15 minutes
Cook Time 45 minutes
Braising Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 pieces bone-in, skin-on chicken thighs or chicken breasts for a leaner option
  • to taste salt
  • to taste freshly ground black pepper
  • 2 tablespoons unsalted butter or olive oil for a lighter version
  • 8 ounces cremini mushrooms or white button mushrooms
  • 2 pieces shallots or onions if needed
  • 2 stalks celery or swap in carrots or peas
  • 3 cloves garlic fresh minced for best results
  • 2 tablespoons all-purpose flour or gluten-free flour blend
  • 1 cup dry white wine or chicken stock
  • 2 cups chicken stock use low-sodium broth if preferred
  • 1 pound baby gold potatoes any small, waxy potato variety
  • 2 stems fresh thyme dried herbs can be used
  • 2 stems fresh rosemary or dried if not available
  • 1 piece bay leaf remove before serving
  • 1 cup heavy cream or try half-and-half or low-fat milk

Equipment

  • heavy pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the chicken thighs generously with salt and pepper. Set aside while gathering other ingredients.
  2. Melt unsalted butter in a heavy pot over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and brown the other side for 5 minutes, then set aside.
  3. In the same pot, sauté finely chopped shallots and celery for 3-4 minutes until softened. Add cremini mushrooms and cook until browned, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
  4. Sprinkle all-purpose flour over sautéed vegetables and stir continuously for 2 minutes to form a roux.
  5. Deglaze the pot with dry white wine, scraping the bottom to release tasty bits. Simmer for 3-4 minutes. Add chicken stock and let it combine and simmer.
  6. Add halved baby gold potatoes, fresh thyme, rosemary, and bay leaf. Nestle the seared chicken back into the pot, partially submerged.
  7. Reduce heat to low, cover the pot, and let it braise for about 30 minutes until chicken is cooked through and potatoes are fork-tender.
  8. Remove lid and stir in heavy cream. Let mixture thicken over medium heat for about 5 minutes, stirring occasionally.
  9. Remove bay leaf and herb sprigs before serving. Adjust seasoning if needed and serve hot.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Fresh ingredients enhance the flavor. Let the casserole rest for a few minutes before serving for best results.

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