French Chicken Casserole
A creamy and flavorful casserole featuring tender chicken thighs, vegetables, and a rich sauce.
Equipment
- Dutch oven Ideal for browning and simmering the casserole.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 6 pieces chicken thighs bone-in, skin-on
- 1 large onion chopped
- 3 cloves garlic minced
- 2 stalks celery sliced
- 1 cup button mushrooms quartered
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 cup white wine (non-alcoholic substitute recommended)
- 1 pound baby potatoes halved
- 2 cups chicken broth low sodium or no sodium added
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then brown them on both sides. Remove and set aside.
- In the same pot, add onion, garlic, celery, and mushrooms. Cook until softened.
- Add thyme and rosemary. Deglaze with white wine, letting it simmer and reduce.
- Add the halved baby potatoes and chicken broth. Bring to a simmer. Return the chicken to the pot, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
- Add the heavy cream and frozen peas, cooking until the chicken and potatoes are fully tender and the sauce is creamy. Adjust salt and pepper to taste.
- Sprinkle with fresh parsley before serving.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.