Description
Comforting French chicken casserole brings rustic Provence charm to dinner tables with rich, layered flavors. Hearty ingredients and classic technique create a memorable meal you’ll savor with each delightful, aromatic bite.
Ingredients
Scale
Main Protein:
- 6 bone-in, skinless chicken thighs
Vegetables and Aromatics:
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 8 ounces (226 grams) mushrooms, sliced
Liquid and Seasoning Ingredients:
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the oven to a moderate temperature of 350°F (175°C) to prepare for cooking.
- Pour olive oil into a substantial, oven-compatible pot and heat over medium flame.
- Coat the chicken thighs with salt and pepper, then sear them until golden brown on both surfaces in the heated pot. Transfer the meat to a separate plate.
- Use the same pot to gently cook onions and garlic until they become translucent and fragrant.
- Introduce diced carrots and sliced mushrooms to the pot, allowing them to soften and develop rich flavors for approximately 3-4 minutes.
- Deglaze the pot with white wine, carefully scraping the caramelized remnants from the bottom, and reduce the liquid by half to concentrate its essence.
- Incorporate chicken broth, Dijon mustard, and fresh thyme, mixing thoroughly to create a harmonious sauce.
- Carefully nestle the seared chicken thighs back into the liquid-filled pot, ensuring they are partially submerged.
- Cover the pot and transfer to the preheated oven, allowing the chicken to braise and tenderize for 45 minutes.
- Remove the lid, drizzle heavy cream over the dish, and return to the oven for an additional 10 minutes to create a luxurious, creamy finish.
- After removing from the oven, sprinkle fresh parsley across the top for a vibrant garnish and serve immediately while piping hot.
Notes
- Make sure to use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to enhance the dish’s depth without overpowering other ingredients.
- Pat chicken thighs completely dry before seasoning to ensure crispy, golden-brown skin during browning.
- For a lighter version, substitute heavy cream with Greek yogurt or coconut milk to reduce calories and add different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg