French Chicken Casserole: the incredibly flavorful dinner recipe

Total time: 1H
Difficulty: Low
Serves: 6 people
By Cookist
chicken thighs, bone-in, skin-in
cremini mushrooms, halved
8 ounces
large shallots, diced
stalks celery, diced
Dry white wine
1/2 cup
Chicken stock
2 cups
baby gold potatoes, halved
1 pound
Heavy Cream
1/4 cup
2 tbsp
cloves garlic, minced
All-purpose flour
3 tbsp
sprigs fresh thyme
sprig fresh rosemary
Bay leaf
salt and pepper to taste

There's nothing like a hearty, warming meal when the temperature dips. On those chilly days, crafting a beautiful French chicken casserole for your family is a lovely way to treat them to a tasty indulgent dinner that's as soothing as it is delicious. The perfectly seared chicken thighs, golden potatoes, and mushrooms are amazing in the rich, creamy sauce. This casserole is similar to the traditional coq au vin, but uses white wine instead of red. It's truly a sensational dish, one that's surely destined to become a fall favorite in your household.

Tips for Making the Best French Chicken Casserole

Use a different mix of herbs depending on your family's tastes. Oregano or herbes de Provence would be great additions.

Don't like mushrooms? Swap them for other vegetables like carrots.

If you're not keen on chicken thighs, you can substitute them for chicken breasts.

How to Serve French Chicken Casserole

Ladle your French chicken casserole over a generous helping of mashed potatoes. It's excellent with rice or you can make this dish even healthier by enjoying it with quinoa.

How to Make French Chicken Casserole


Preheat your oven to 325°F. Generously season the chicken thighs with salt and freshly cracked pepper. In a large skillet, melt the butter and sear the chicken. Cook 2 to 3 minutes on each side, until golden brown.


Stir in the celery, mushrooms, and shallots, and cook for 5 to 7 minutes, until the mushrooms are tender. Add the garlic and cook until fragrant, about 1 minute. Sprinkle in flour, stir, and cook for 1 minute.


Pour in the wine, making sure to scrape up any browned bits from the pan. Add the chicken stock, herbs, and potatoes. Place the chicken back in the skillet.


Put the skillet in the oven and bake, about 40 to 45 minutes, or until the potatoes become tender and the chicken has cooked through.


Remove the skillet from the oven and stir in the cream. Serve hot.

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