French Chicken Bake

Name: French Chicken Bake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 chicken thighs, bone-in and skin-on; kosher salt, to taste; freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 8 ounces cremini mushrooms, halved; 3 large shallots, diced; 2 ribs 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

Chicken Casserole French

Time: 1 hour 15 minutes

Yield: 4 servings

About

People don't always think elegance when they hear the word "casserole." This French Chicken Bake is out to prove that a casserole can be the classiest of culinary endeavors! Golden-seared chicken, braised in a savory, bright, and creamy sauce, served alongside tender potatoes and beefy mushrooms. You'll be convinced you found your way to Paris with just a taste of French Chicken Bake... but just one taste is not enough for this dish!

Ingredients

6 chicken thighs, bone-in and skin-on
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 ribs 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

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Season the chicken thighs with the salt and the pepper.

Step 3 -Melt the butter in a Dutch oven over medium heat.

Step 4 -In batches, add the chicken to the melted butter, skin-side down, and sear both sides until they are golden-brown, about 2-3 minutes per side.

Step 5 -Place the seared chicken on a plate.

Step 6 -Add the mushrooms, the shallots, and the celery to the Dutch oven and cook, stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes.

Step 7 -Season the mushroom mixture with the salt and the pepper.

Step 8 -Stir in the garlic and cook until fragrant, about 1 minute.

Step 9 -Whisk in the flour until lightly browned, about 1 minute.

Step 10 -Stir in the wine, scraping up any browned bits from the bottom of the Dutch oven.

Step 11 -Stir in the chicken stock, the potatoes, the thyme, the rosemary, and the bay leaf.

Step 12 -Add the chicken to the Dutch oven.

Step 13 -Bake until the potatoes are tender and the chicken has completely cooked through at 165 degrees F internally, about 40-45 minutes.

Step 14 -Stir in the heavy cream.

Step 15 -Taste for seasoning and adjust with more of the salt and the pepper as needed.

Step 16 -Serve immediately.

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