French Chicken Casserole

4.96 from 21 votes

French Chicken Casserole is a heartwarming and comforting dish, perfect for any family dinner. Juicy chicken thighs, earthy mushrooms, and tender baby potatoes are simmered in a creamy, herb-infused sauce.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dinner

Cuisine: French

Servings:

Calories: 617kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

2 tablespoons olive oil
6 chicken thighs bone-in, skin-on
salt and pepper to taste
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
½ cup dry white wine
1 pound baby potatoes halved
2 cups chicken broth low sodium or no sodium added
1 cup heavy cream
1 cup frozen peas
fresh parsley chopped, for garnish

US Customary - Metric

Instructions

Heat olive oil in your Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, and 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

Season Generously: Don't be shy with the salt and pepper when seasoning the chicken. This ensures every layer of your casserole is flavorful.
Adjust Thickness: If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the casserole towards the end of cooking.
Wine Substitutes: If you're out of white wine, use an equal amount of chicken broth with a squeeze of lemon for acidity.

Nutrition