Description
A comforting French-style chicken casserole with tender chicken, vegetables, and a creamy sauce baked to perfection.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 tbsp tomato paste
- 1 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken thighs, skin-side down, for 5–6 minutes; flip and cook 2 more minutes. Remove and set aside.
- Add onion, carrots, and celery; sauté for 4–5 minutes until softened.
- Add garlic and mushrooms; cook for 2–3 minutes until mushrooms release moisture.
- Stir in tomato paste; cook for 1 minute.
- Pour in wine to deglaze, scraping up browned bits; simmer for 2 minutes.
- Add chicken broth, thyme, and bay leaf. Return chicken to skillet, skin-side up.
- Transfer skillet to oven and bake uncovered for 25–30 minutes, or until chicken reaches 165°F internally.
- Remove skillet from oven; transfer chicken to a plate. Stir cream into sauce and simmer on stovetop for 2–3 minutes to thicken.
- Return chicken to sauce, spooning sauce over. Garnish with parsley and serve.
Notes
- Bone-in, skin-on chicken adds flavor, but use boneless if preferred—reduce baking time by 5–10 minutes.
- Substitute heavy cream with crème fraîche for a tangier taste.
- Add root vegetables like parsnips or turnips for variety.
- Leftovers reheat well; add a splash of broth when reheating.