Description
Experience the warmth of a classic French farmhouse kitchen with this elegant chicken casserole. This recipe highlights tender, bone-in chicken thighs braised to perfection alongside earthy cremini mushrooms and baby gold potatoes. By utilizing a rich chicken stock reduction rather than alcohol, we achieve a deeply savory, velvety sauce that envelops the vegetables. This slow-roasted dish is ideal for those who value succulent, melt-in-your-mouth poultry balanced by aromatic fresh herbs like rosemary and thyme, making it a reliable masterpiece for family dinners.
Ingredients
6 bone-in, skin-on chicken thighs
8 ounces cremini mushrooms, halved
3 large shallots, finely diced
2 ribs celery, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 pound baby gold potatoes, halved
Fresh herb bouquet (thyme, rosemary, bay leaf)
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 325 degrees F.
Season chicken thighs with salt and pepper.
In a heavy-duty Dutch oven over medium-high heat, melt butter.
Sear chicken thighs, skin-side down, until deeply golden brown, then remove and set aside.
Add mushrooms, shallots, and celery to the pot, sautéing until softened.
Stir in the minced garlic and flour, cooking for one minute to remove the raw flour taste.
Slowly whisk in the chicken stock to create a smooth base.
Add the potatoes and the herb bouquet into the pot.
Return the chicken to the pot, nestling it into the vegetables.
Cover and roast in the oven for 50 minutes until chicken is tender.
Remove from oven, stir in the heavy cream, and discard the herb bouquet before serving.
Notes
Ensure the chicken skin is completely dry before searing for maximum crispiness. Using a high-quality, flavorful chicken stock is essential since there is no alcohol used in this recipe. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Chicken Recipes
- Method: Braising
- Cuisine: French