Description
A hearty and comforting French Chicken Casserole made with tender chicken thighs, vegetables, and herbs simmered in a rich white wine and chicken broth sauce.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium heat.
- Sear chicken thighs skin-side down until browned, about 5 minutes. Flip and cook another 3 minutes. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add mushrooms and cook for another 3 minutes.
- Stir in tomato paste, then deglaze with white wine, scraping the bottom of the pot.
- Add chicken broth, thyme, rosemary, and bay leaf. Stir well.
- Return chicken to the pot, skin-side up. Bring to a simmer.
- Cover and transfer to the oven. Bake for 45 minutes, or until chicken is tender and cooked through.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
- Use boneless thighs if preferred, but reduce baking time slightly.
- Pairs well with crusty bread or mashed potatoes.
- Can be made a day ahead and reheated.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg