Print

French Chicken Casserole Recipe | Bone-in chicken in white wine sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rustic French-inspired chicken casserole braised with white wine, mushrooms, Dijon mustard, and herbs in a creamy, flavorful sauce. One pot, pure comfort.

Ingredients

Scale

  • 6 bone-in, skin-on chicken thighs

  • Salt and pepper

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 4–5 shallots or 1 onion, sliced

  • 3 carrots, sliced

  • 2 celery stalks, chopped

  • 8 oz mushrooms, halved

  • 4 garlic cloves, minced

  • 1 cup dry white wine

  • 1 cup chicken broth

  • 2 tbsp Dijon mustard

  • 4 sprigs thyme or 1 tsp dried

  • 1 bay leaf

  • 1/3 cup heavy cream (optional)

Instructions

  • Season chicken. Sear in oil and butter until browned. Remove and set aside.

  • Sauté shallots, carrots, celery, and mushrooms 6–7 minutes. Add garlic; cook 1 minute.

  • Deglaze with wine. Simmer 2 minutes, scraping the pan.

  • Add broth, Dijon, herbs, and chicken. Cover and simmer 40–45 minutes or bake at 350°F.

  • Stir in cream (if using). Simmer uncovered 5–10 minutes to thicken.

  • Discard bay leaf and thyme stems. Serve hot with crusty bread or mashed potatoes.

Notes

  • Use boneless thighs for quicker cooking.

  • Swap cream for coconut milk for dairy-free.

  • Add potatoes for a one-dish meal.

Find it online: https://dryrecipes.com/french-chicken-casserole-recipe-bone-in-chicken-in-white-wine-sauce/