Description
This classic French Chicken Casserole features tender bone-in, skin-on chicken thighs cooked in a rich, creamy mushroom and white wine sauce infused with fresh herbs. Perfectly seared and slow-baked to develop deep flavors, this comforting dish is ideal for a hearty family meal.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs, bone-in, skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
Sauce
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt and pepper on all sides to enhance flavor.
- Sear Chicken: Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 4-5 minutes per side until the skin is golden and crispy. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute, ensuring the garlic doesn’t brown.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they release their juices and turn golden brown, stirring occasionally.
- Thicken Sauce Base: Sprinkle the flour evenly over the vegetables and stir well to coat. This will help thicken the sauce later.
- Deglaze and Simmer: Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits. Stir in the chicken broth, Dijon mustard, fresh thyme leaves, and bay leaves. Bring the mixture to a gentle simmer.
- Return Chicken and Bake: Nestle the seared chicken thighs back into the skillet skin-side up, basting them lightly with the sauce. Transfer the skillet to the preheated oven and bake uncovered for 30 minutes.
- Add Cream and Finish Baking: Remove the skillet from the oven, stir in the heavy cream gently into the sauce, then return to the oven to bake for an additional 10 minutes. The sauce will thicken slightly and become creamy.
- Garnish and Serve: Remove the bay leaves. Garnish the casserole with freshly chopped parsley before serving to add a burst of color and fresh flavor.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works best to deglaze and add complexity.
- Be sure to scrape the pan after searing to incorporate all those flavorful browned bits into the sauce.
- If you prefer a thicker sauce, simmer a few extra minutes after adding the cream before serving.
- This dish pairs wonderfully with crusty bread, mashed potatoes, or buttered noodles.
