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French Chicken Casserole with Potatoes and Herbs Recipe

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4.3 from 3 reviews

This French Chicken Casserole is a comforting, hearty dish featuring tender bone-in, skin-on chicken thighs baked with cremini mushrooms, shallots, celery, and baby gold potatoes in a rich, creamy sauce flavored with fresh herbs and Dijon mustard. Slow-baked to perfection, it makes a delicious one-pot meal perfect for family dinners.

Ingredients

Chicken

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter

Vegetables & Aromatics

  • 8 ounces cremini mushrooms, halved
  • 3 large shallots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 pound baby gold potatoes, halved

Liquids & Seasonings

  • 3 tablespoons all-purpose flour
  • 1/2 cup chicken stock + 1 tablespoon lemon juice
  • 2 cups chicken stock
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/4 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for the slow baking process that will make the chicken and potatoes tender and flavorful.
  2. Season Chicken: Season the chicken thighs generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper to enhance their flavor.
  3. Sear Chicken: Melt the butter in a Dutch oven over medium heat. Add the chicken thighs skin-side down in batches, searing each side for about 2-3 minutes until golden brown. Remove and set aside to lock in the juices.
  4. Sauté Vegetables: In the same Dutch oven, add the mushrooms, shallots, and celery. Cook while stirring occasionally until the mushrooms are tender and browned, which should take about 5 to 7 minutes. Season with salt and pepper.
  5. Add Garlic: Stir in the minced garlic, cooking until it’s fragrant, about 1 minute, to develop a depth of flavor.
  6. Create Roux: Whisk in the all-purpose flour to the vegetables and cook for about 1 minute until it lightly browns, which will help thicken the casserole sauce.
  7. Deglaze & Add Liquids: Pour in the 1/2 cup chicken stock mixed with lemon juice, scraping up any browned bits from the bottom of the Dutch oven. Then add the remaining 2 cups chicken stock, baby gold potatoes, fresh thyme, rosemary, bay leaf, and Dijon mustard if using. Stir to combine and return the seared chicken thighs to the pot.
  8. Bake: Transfer the Dutch oven to the preheated oven and bake for 40-45 minutes, until the potatoes are tender and the chicken is cooked through with an internal temperature of 175°F (80°C).
  9. Finish Sauce: Remove the herb sprigs and bay leaf. Stir in the heavy cream and adjust seasoning with salt and pepper to taste, giving the sauce a rich, creamy finish.
  10. Serve: Serve the casserole hot immediately, enjoying the comforting flavors and tender textures.

Notes

  • For extra crisp skin, you can sear the chicken thighs a bit longer before baking.
  • Feel free to substitute baby gold potatoes with fingerlings or small red potatoes.
  • Dijon mustard adds a nice tang but can be omitted for a milder flavor.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the oven.
  • Ensure chicken reaches the correct internal temperature (175°F / 80°C) to guarantee it is fully cooked.

Find it online: https://yumntasty.com/french-chicken-casserole-with-potatoes-and-herbs-recipe/