Description
Hearty French chicken casserole combines rustic Normandy ingredients with rich culinary traditions. Creamy sauce and tender meat showcase classic French countryside cooking that warms hearts and delights palates.
Ingredients
Scale
Protein:
- 6 bone-in, skin-on chicken thighs
- 6 chicken drumsticks (optional)
Vegetables and Aromatics:
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 large leek, cleaned and sliced
- 2 carrots, peeled and diced
- 1 cup mushrooms, sliced
- 2 apples, peeled and sliced (optional)
Liquids and Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 1/2 cups dry white wine (Chardonnay or Sauvignon Blanc)
- 1 cup chicken broth
- 1 cup heavy cream or creme fraiche
- 2 teaspoons Dijon mustard
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Calvados (apple brandy) (optional)
- Salt and black pepper to taste
Instructions
- Arrange chicken thighs and season with salt and pepper at room temperature before cooking.
- Warm olive oil and butter in a large oven-safe Dutch oven over medium-high heat until butter foams and begins to turn golden.
- Sear chicken thighs for 4-5 minutes per side until deeply caramelized and golden brown, creating a rich exterior crust. Transfer chicken to a separate plate.
- Reduce heat to medium and sauté chopped onions, minced garlic, sliced leeks, diced carrots, and sliced mushrooms until vegetables soften and become translucent, approximately 5-6 minutes.
- Sprinkle flour over vegetables, stirring continuously to coat and prevent burning. Cook for 2 minutes to eliminate raw flour taste.
- Deglaze the pot with white wine, scraping browned bits from bottom, allowing liquid to reduce by half and concentrate flavors.
- Pour chicken broth, whisk in Dijon mustard, add fresh thyme sprigs and bay leaf. Return chicken thighs to pot, nestling them into liquid.
- Cover and bake at 350°F for 35-40 minutes until chicken is tender and internal temperature reaches 165°F.
- Remove bay leaf and thyme sprigs, then stir in heavy cream or creme fraiche. Cook uncovered for additional 10 minutes to thicken sauce.
- Garnish with freshly chopped parsley and serve alongside crusty French bread or creamy mashed potatoes.
Notes
- Optimize browning by patting chicken thighs dry with paper towels before searing to achieve a golden, crispy exterior.
- Swap regular flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
- Choose bone-in, skin-on chicken thighs for deeper flavor and more tender meat during slow cooking.
- Enhance dish’s richness by using homemade chicken stock instead of store-bought for a more complex taste profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg