Go Back

French Chicken Casserole with White Wine and Herbs

chef Laya
This French chicken casserole is a rustic one-pot dinner made with golden chicken thighs, potatoes, mushrooms, carrots, white wine, chicken broth, Dijon mustard, and fresh herbs. The chicken slowly braises in a fragrant white-wine sauce until tender, while the vegetables become soft and flavorful.
Print Recipes Pin Recipe
Prepr Time 20 minutes
Cooking Time 55 minutes
ToTal Time 1 hour 15 minutes
Type of plate Main Course
kitchen French
Serving 6

Ingredients
  

For the Chicken

  • 6 bone-in skin-on chicken thighs, about 2½ to 3 pounds
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Vegetables and Sauce

  • 8 ounces cremini mushrooms or button mushrooms halved or quartered
  • 1 medium yellow onion diced
  • 2 medium carrots sliced into thick rounds
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1½ cups low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 pound baby potatoes halved or quartered if large
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
  • 1 bay leaf
  • ½ cup frozen peas optional
  • ¼ cup heavy cream or crème fraîche optional
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

For Serving

  • Crusty French bread
  • Mashed potatoes buttered noodles, or rice
  • Steamed green beans or a green salad
  • Extra chopped parsley

Instructions
 

Prepare and Brown the Chicken

  • Preheat the oven to 375°F (190°C).
  • Pat the chicken thighs dry with paper towel.
  • Season both sides with kosher salt and black pepper.
  • Heat olive oil and butter in a large Dutch oven or oven-safe casserole dish over medium-high heat.
  • Place chicken thighs skin-side down in the pot.
  • Cook for 5 to 6 minutes, until the skin is deeply golden.
  • Turn the chicken and cook for another 2 to 3 minutes.
  • Transfer the browned chicken thighs to a plate. Leave the rendered fat and browned bits in the pot.

Cook the Vegetables and Aromatics

  • Reduce the heat to medium.
  • Add mushrooms to the Dutch oven and cook for 4 to 5 minutes, until lightly browned.
  • Add diced onion, carrots, and celery.
  • Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add garlic and cook for 30 seconds, until fragrant.
  • Sprinkle the flour over the vegetables.
  • Stir continuously for 1 minute so the flour cooks and lightly coats the vegetables.
  • Add thyme, rosemary, and bay leaf.

Bring the liquid to a gentle simmer.

  • Braise the French Chicken Casserole
  • Return the browned chicken thighs to the Dutch oven, skin-side up.
  • Arrange the chicken so the skin stays above most of the liquid. This helps it remain as crisp as possible.
  • Cover the Dutch oven with a lid.
  • Transfer it to the preheated oven.
  • Bake for 35 to 40 minutes, until the potatoes are fork-tender and chicken is fully cooked.
  • The thickest part of the chicken, near but not touching bone, should reach at least 175°F (80°C) for tender thighs.
  • Remove the Dutch oven from the oven.
  • Carefully remove and discard the bay leaf.

Finish the Sauce and Serve

  • Place the Dutch oven on the stovetop over low heat.
  • Stir in frozen peas, if using, and cook for 2 minutes.
  • Stir in heavy cream or crème fraîche, if using.
  • Simmer gently for 2 to 3 minutes, until the sauce is creamy and warmed through.
  • Taste and adjust with more salt and black pepper if needed.
  • Sprinkle with fresh parsley.
  • Serve the chicken with potatoes, mushrooms, vegetables, and plenty of white wine herb sauce.