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French Chicken Casserole

Tender chicken and earthy mushrooms in a rich, creamy herb sauce, baked to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Comfort Food, French
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 tbsp olive oil
  • 6 bone-in skin-on chicken thighs (or 4 boneless, skinless chicken breasts)
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1/2 cup dry white wine optional
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 lb small new potatoes quartered (optional)
For Garnish (Optional)
  • Fresh parsley chopped

Method
 

Brown Chicken
  1. Season chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken on all sides. Remove and set aside.
Sauté Vegetables
  1. Add onion, carrots, and celery to the pot; sauté 5-7 minutes. Add mushrooms; cook until golden, 8-10 minutes. Add minced garlic; cook 1 minute.
Build Sauce
  1. Sprinkle flour over vegetables; stir 1-2 minutes. Add wine (if using), scraping up bits. Cook until almost evaporated. Gradually whisk in chicken broth, then heavy cream. Bring to a simmer.
Combine and Bake
  1. Return chicken to pot. Add thyme, rosemary, bay leaf, and potatoes (if using). Bring to a gentle simmer. Cover and bake at 350°F (175°C) for 45-60 minutes, or until chicken is tender.
Rest and Serve
  1. Remove from oven; let rest 5-10 minutes. Discard herbs. Garnish with parsley and serve.

Notes

Browning chicken is key for flavor. Use fresh herbs for best results. Adjust sauce consistency as needed. Serve with crusty bread.