French Chicken Casserole
French Chicken Casserole is a heartwarming and comforting dish, perfect for any family dinner.
Equipment
- 6 Quart Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 6 thighs chicken 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
- 0.5 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
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
Serving: 1servingCalories: 617kcalCarbohydrates: 24gProtein: 30gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 186mgSodium: 165mgPotassium: 923mgFiber: 4gSugar: 5gVitamin A: 950IUVitamin C: 28mgCalcium: 75mgIron: 3mg
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