French Chicken Casserole (Print version)
Slow-cooked chicken with white wine, herbs, and root vegetables for a deeply flavorful rustic meal.
# What you'll need:
→ Meats
01 - 1.5 lbs bone-in, skin-on chicken thighs (about 6 pieces)
→ Vegetables
02 - 2 tbsp olive oil
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, diced
06 - 3 cloves garlic, minced
07 - 8 oz cremini or white mushrooms, quartered
08 - 1 large Yukon Gold potato, peeled and diced
09 - 1 cup frozen peas
→ Liquids
10 - 1 cup dry white wine
11 - 2 cups low-sodium chicken broth
→ Herbs & Aromatics
12 - 2 bay leaves
13 - 4 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 2 tbsp chopped fresh parsley
15 - Salt and freshly ground black pepper, to taste
→ Optional
16 - 2 tbsp heavy cream (for a richer sauce)
# Method:
01 - Preheat oven to 350°F.
02 - Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
03 - In a large Dutch oven or ovenproof casserole dish, heat olive oil over medium-high heat. Sear chicken thighs, skin side down, for 5-6 minutes until golden. Flip and cook another 3 minutes. Transfer chicken to a plate.
04 - In the same pot, add carrots, celery, and onion. Sauté 5 minutes until softened. Add garlic and cook 1 minute more.
05 - Add mushrooms and potatoes. Stir and cook for 3 minutes.
06 - Pour in white wine, scraping up any browned bits. Simmer for 2 minutes.
07 - Return chicken to the pot. Add chicken broth, bay leaves, thyme, and a pinch of salt and pepper. Bring to a simmer.
08 - Cover and transfer to preheated oven. Bake for 50 minutes.
09 - Remove from oven, discard bay leaves and thyme stems. Stir in peas and, if using, heavy cream. Return to oven uncovered for 10 more minutes.
10 - Sprinkle with fresh parsley and serve hot.
# Expert advice:
01 -
- The sauce develops this incredible richness that tastes like it simmered all day even though it comes together in under two hours
- Everything cooks in one pot so you get maximum flavor with minimum cleanup, and the leftovers somehow taste even better the next day
02 -
- Really dry your chicken thoroughly before searing or it will steam instead of getting that gorgeous crispy skin
- Let the wine reduce fully after deglazing or your sauce will taste too acidic and sharp
03 -
- Patting the chicken completely dry is the secret to getting that restaurant quality sear on the skin
- Adding pearl onions with the vegetables makes this feel even more like a classic French dish