French Chicken Casserole

French Chicken Casserole

from damndelicious.net
4 servings

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms (halved)
  • 3 large shallots (diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 1 pound baby gold potatoes (halved)
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1/4 cup heavy cream

Directions

  1. 1

    Preheat oven to 325 degrees F.

  2. 2

    Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

  3. 3

    Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

  4. 4

    Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.

  5. 5

    Stir in garlic until fragrant, about 1 minute.

  6. 6

    Whisk in flour until lightly browned, about 1 minute.

  7. 7

    Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet.

  8. 8

    Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.

  9. 9

    Stir in heavy cream; season with salt and pepper, to taste.

  10. 10

    Serve immediately.