Description

French Chicken Casserole

Ingredients :

6 bone-in, skin-on chicken thighs
Salt and pepper, to taste
2 tbsp unsalted butter
8 oz cremini mushrooms, halved
3 large shallots, diced
2 ribs celery, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups chicken stock
1 lb baby gold potatoes, halved
4 sprigs thyme
1 sprig rosemary
1 bay leaf
¼ cup heavy cream
Directions:

Preheat oven to 325°F (160°C).
Season the chicken thighs with salt and pepper. In a large oven-safe skillet, melt butter over medium heat and sear the chicken until golden brown on both sides. Remove and set aside.
In the same skillet, add mushrooms, shallots, and celery; cook until vegetables are tender.
Add minced garlic and stir, then sprinkle in the flour, cooking for 1 minute to eliminate the raw flour taste.
Pour in chicken stock, add halved potatoes, thyme, rosemary, and bay leaf, then return the seared chicken to the skillet.
Cover and bake in the preheated oven for 45 minutes.
Remove from the oven, stir in heavy cream, adjust seasoning as needed, and serve warm with crusty bread for dipping.
Prep Time: 20 mins
Kcal: 470 per serving | Servings: 4