French Chicken Casserole
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The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
Say hello to the coziest meal of 2020.
Perfectly-seared golden brown chicken thighs, tender baby golden potatoes, juicy mushrooms, and an herb-wine sauce that you can basically guzzle down.
It’s perfection on a crisp, 55 degree Fall day – or let’s be honest, any day of the week.
Serve with the leftover white wine for a complete meal.
CAN I USE CHICKEN BREASTS?
Yes, absolutely. If you prefer white meat, bone-in, skin-on breasts or boneless, skinless breasts can be substituted but cooking times will need to be adjusted.
DO I NEED TO COVER THIS?
A lid/cover is not required here. Uncovering allows the chicken to brown and crisp here, and helps reduce the amount of liquid in the finished dish.
I HATE MUSHROOMS. WHAT CAN I USE INSTEAD?
Mushrooms can be omitted completely if it’s not your thing.
DO I HAVE TO USE WHITE WINE?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
CAN I SUBSTITUTED DRIED HERBS?
No thyme or rosemary? Dried herbs or other seasonings like oregano and/or Italian seasoning would also be great in this. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
French Chicken Casserole
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 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ 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
- ¼ cup heavy cream
Instructions
- Preheat oven to 325 degrees F.
- Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
- 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.
- 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.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- 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 Dutch oven.
- 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.
- Stir in heavy cream; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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This is very good!! I had to cook it about 20 minutes longer for the potatoes but the chicken stayed moist. I didn’t need the heavy cream. It was very good without it.
Made it as recipe stated. It was a big hit and a nice crowd pleaser. I doubled the recipe! Next time I made it, I added frozen peas towards the end of cooking. Loved that for the taste and color. The baguette was a great accompaniment too for “mopping” up that delicious sauce!!!
The ducks nuts served with side of seamed brocolli and baked pumpkin. Delish!
I totally forgot to add the 1/4 C. heavy cream before serving, but everyone loved the recipe without it! Certainly saved some calorie consumption!
Bake covered, or uncovered
This meal was so good. I have a fussy 11yr and 8yr old and they loved it. I even had an unexpected 8yr old visitor who ate every bit of chicken on her plate. Thank you so much for this recipe.
I didn’t have a Dutch oven so cooked off in a frying pan then put in a standard casserole dish. I cooked the potatoes separate and dished the kids chicken on pasta.
Sounds delicious will try it thanks
I made this but had no heavy cream or white wine, so I used extra low sodium chicken broth and diced tomatoes in lieu of the heavy cream. Was more like a chicken Marsala, but it was good!
What is Nutritional information for this recipe? Thank you
Oh my! This is DELICIOUS! However I made a few modifications. I used 2 chicken breasts which I cut up into chunks. Did not use wine. To do it again, I’d add pre-cooked carrots for more colour. I did not bake as a casserole in the oven as its too hot for that right now and trying to keep my kitchen cool. But I pre-cooked my potatoes in the microwave and added to my cast iron frypan where everything was. Since I had used chunks of chicken breast, it was rather drab looking–which is why I would add carrots next time, but I did add smoke paprika and parsley which gave it a bit more colour. Someone else in comments mentioned green beans and I think this would also go very well with this dish. This is a keeper recipe.
Totally delicious!
I did cook with lid on and thickened at the end with cornflour and a little massel vegeta. Definitely a winter fixture in our house.
Can it be made without cream for milk-free?
Excellent – a simpler version of Cpq au Vin. Love the one pot too! Thank you!
Absolutely delicious! I made this for my family and everyone wanted more and ended up licking their plates all the way to the sink! We can’t wait to have this again!
The French Chicken casserole recipe is a blessing to me! Utterly delicious! I had some of my seniors from work coming over for brunch this afternoon! Thank God I came across this recipe on time! What a fantastic one to impress a foodie!
Was this supposed to go in the oven covered or uncovered? I covered it, and sauce did not thicken!
It was excellent. Make sure brown the chicken. I doubled it and included a split breast. Had a lot of sauce left over, but, was delicious. Also, made it in advance and finished it in the oven after my guests had arrived.
Yummy!
Made this following the recipe exactly as written. Oh, so delicious. My son-in-law, who has very polite manners, was seen scooping the sauce from his plate into his mouth as he walked to the sink while clearing the dishes. Not a drop was wasted. This is a great meal to prep the day before by chopping the shallots, mushrooms and celery to be refrigerated in one container; chicken stock, thyme, rosemary and bay leaf in another container; and individual, small containers for pre-measured flour and garlic and cream and salt/pepper. (I halved potatoes just before adding them so they did not turn brown.) In fact, I prepped the meal at home then transported all the ingredients to another location where I did the cooking. The fully-prepped meal came together perfectly and allowed me more time to play with my granddaughters. This recipe is a family favorite and so easy!
As the dutch oven is left uncovered once placed in oven, would a large cast-iron skillet do just as well?
It would have to be pretty deep. I’ve made this before and I think the level of the sauce may be a little too much for a normal skillet.
Made this last night but just with 2 thighs so cut bac kthe ingredients a little. I didn’t have mushrooms which my husband is not that fond of anyway, but ended up having a few extra potatoes than needed, but after enjoying the meal – served with a salad, I couldn’t bear to toss the potatoes and the extra sauce so decided to repurpose the left overs into an amazing soup. Just removed the skins from potatoes and smashed them a bit, added a little more stock and cream and wha la.. my husband enjoyed the soup for lunch today!!
Have made this several times , only tweeked it a bit , dried herbs not fresh, added carrots as well ,used boneless chicken thighs also added some smoked pancetta.
Absolutely delicious, cooked as per instructions, never disappointed with it , served with green beans and garlic ciabatta.
Blimming marvellous.
This was amazing and so easy to make!
I followed this exactly with the exception of the celery, which I didn’t have and don’t think it would have made a difference (not a big fan). I did have to cook longer than an hour because my potatoes weren’t ready in 45 minutes. My potatoes were a little larger than baby so that’s why – I’ll get smaller potatoes next time. The longer cooking time did not dry anything out as there was plenty of sauce (I only cooked four thighs). I’ll probably also cover next time, but it came out great anyway. Served with a salad with dried cranberries, walnuts, sundried tomatoes and goat cheese which went well. Fantastic!
Delicious! My only regret is that I didn’t make some carrots for a side. So good!
Made last eve. It was delicious! Added one diced carrot and instead of adding potatoes, I made mashed. So glad I did, the mashed potatoes were so good with all that mushroom gravy! The chicken was perfect! Will definitely make again and again. Thank you.
Hi Chungah,
At this very moment, I am making your French Chicken Casserole. It sounds so very good! The recipe is easy to follow and has no really exotic ingredients…had ’em all in my pantry. One unfortunate omission is that you didn’t say whether or not to cover the Dutch oven before putting it in the oven. So now, I’m writing to you with my casserole in the oven and my fingers crossed that I did indeed do the right thing by covering the Dutch oven. (not easy to type a message with crossed fingers, btw…). My assumption was that the purpose of a Dutch oven is the tight seal with the heavy lid, so…
I would be very curious to know, though, what your intention is with this recipe. Please reply, if you have a minute. Thanks so much! Chef Andy
Agree. Fabulous! Cover in oven.
And so it is “Dame Delicious” covered in the oven!
Holy smokes is this delicious! I would cover the dish next time but I will keep this in my comfort food recipe box!
When you place the Dutch oven w/chicken into the oven, should it be covered or uncovered??
We loved it, would you use more thyme and rosemary if using dried ? We made it with the dry and making it again tonight, was so delicious. Hope your not freezing in Chi town today
This recipe is a culinary delight!
Made this for dinner this evening and to quote my husband it was “damn delicious”. Thank you for all your delicious recipes!
This was a really good recipe. The whole family liked it and is was simple to make. Lots of good flavor. The name “casserole” throws you off though. Nothing casserole about this tasty dish!
OMG made this last night and it was so good. I read a comment that said they just cooked it on top of the stove and thats what I did. I cut the potatoes smaller. I turned out great with a lot of extra gravy. I will make again. I love her simple recipes!
This was so delicious! I’ll definitely be making it again. This is fine dining comfort food.
Making this tonight for dinner and my question is regarding when the Dutch oven is placed into the oven. Is the Dutch oven covered or uncovered?
Michele — I have made this recipe twice now; the first time WITHOUT the lid on, and the second time with the cover on. I think the first time without the lid is by far better, because the chicken continues to brown, and the sauce reduces to a much nicer (less soupy) consistency. I believe the official recipe needs to emphasize this, because in my opinion it makes a huge difference. It is a delicious dish, nonetheless.
Very nice
Family loved this so much!! ❤️
Will definitely make again.
This is not a casserole! Loved the flavor & ingredients but surprised the finished sauce was so soupy. I thickened it & still served it in bowls. Next time I will serve over egg noodles.
I made this the other night and it was delicious. I followed the recipe exactly however I did increase the baking time to 50 minutes, as my thighs were pretty good sized. I checked at 45 min. and it wasn’t quite done, but 50 did the trick. They were perfect. Love your recipes. I have not made one yet that did not get rave reviews from my family.
This will be one of my go to’s. Loved it!
What size Dutch oven do you recommend? I think I used one that was too large as there was no liquid to whisk the flour into? Still tasted good in the end. The flavor is nice, but delicate – don’t be afraid to add more rosemary / thyme. Also, serve with bread or over egg noodles? There’s a lot of liquid to sop up!
How can i leave out cream,any subs
If you don’t have any nut allergies, you can soak some cashews overnight (or boil/microwave for a few minutes) and then blend them with some water to make a cream substitute! it has a very similar texture and an unnoticeable taste, so it’s great for thickening things if you aren’t using cream or other dairy products for whatever reason! 🙂
Can this dish be cooked on stove top or crock pot? Just wondering. Thanks for the wonderful recipes you print for us to try. They are delicious.
Ooh la la! The French Chicken Casserole was one of most delicious meals I have ever made! Redolent smells of garlic, onions, and fresh herbs along with baby Yukon potatoes and pan seared chicken thighs. I thoroughly enjoyed the whole process of preparing this casserole.
Cannot wait to make this recipe but had two questions: You refer to a Dutch oven in step 3 for the browning of the chicken thighs which are then set aside. In step 7 you also refer to the Dutch oven but then mention the chicken being returned to a “skillet” and everything going into the oven. Do we use a skillet and the Dutch oven or just the same Dutch oven from Step 3? Does the final step require the skillet or Dutch oven to be covered? Thanks for the clarifications!!!
I made this tonight for dinner, it was absolutely delicious! My husband went back for seconds. The sauce is amazing. Next time I will make rice or noodles to soak up the sauce
I haven’t made it yet, but it looks absolutely delicious! When I do make it soon, I will leave out the mushrooms – not a fan. Instead I will add carrots as another reviewer suggested. And I will also add artichokes – either canned or frozen. Can’t wait!
Another great recipe , Chungha, did you post a recipe width chicken theighs , with wedge of potatos and peas in a cast iron pan?
Looked but not sure where I saw it.
DCB
We sure did! Here is the recipe: https://damndelicious.net/2022/12/26/chicken-vesuvio/. 🙂
This sounds amazing. However, what is this “leftover wine” that you speak of??
This was delicious and a big hit with the family! Served it with Cauliflower rice. I left out the rosemary only because I am not a fan of it.
Delicious
VERY delicious flavour. I made the recipe, as written, and it was fantastic. Wouldn’t change a thing. By the way, bone-in is the way to go. Much better flavour than boneless thighs.
I have made this several times when we have company. It’s a hit!!!
I made this dish according to the recipe, mostly. I added carrots to the celery and mushrooms. I used half and half instead of heavy cream. I cooked it uncovered in my Dutch Oven at 325 for an hour. I could have added more boneless chicken thighs than just the 6 the recipe called for, which I will do the next time I make it. There was plenty of sauce for more chicken. I served it with green beans and basmati rice. Delicious!
We consider ourselves foodies and this is the best recipe ever!! Our company raved about it. Use good white wine.
I just made this for my DH and son, both stated it was amazing and had seconds. The fresh herbs really made a difference I think, highly recommend using if at all possible. Mine only needed 20 minutes in the oven, so I would watch this carefully. I like this type of recipe that cooks unattended for the last part, this is great when you have company for dinner and don’t want to spend the entire time in the kitchen prior to eating. Plus it looks fancy and tastes wonderful! A salad and fresh rolls makes a complete meal.
Loved it, so delicious!!
A big hit…with friends. This will become a favorite. Easy to make!
I made the French Chicken Cassarol
This was delicious and so easy to make but I will add in carrots and maybe peas next time. You need bread as the sauce is really good and you don’t want to waste any of it.
What do you serve with this?
Just made this tonight and it was delicious. I didn’t have fresh herbs so used Herbs de Provence and some Greek seasoning on the chicken breasts and the herbs in the sauce. Added a little fresh spinach to the sauce before putting it into the oven. Baked with the lid on for the first half of cooking time and with the lid off for the last. Turned out absolutely luscious and rich and warm and hearty. I used a bit of bread to soak up all that wonderful sauce.
Have not tried as while I was looking at the comments I noticed that you have not responded to any of the questions asked. Please let me know what I can substitute for heavy cream . like coconut milk in the can which is thicker???? I am casein/dairy free would like to make this but will not until I get a reply.
Thank you1
Granted i’m not the author but I had a kiddo who was dairy free and I suspect coconut milk isn’t neutral enough to have the same effect as cream. But an excellent sub that you can make yourself is cashew cream…just make sure the cashews you make the cream with are unsalted so you maintain control over the salt in the dish. you can probably buy cashew cream, but it’s literally a minute to whip up yourself in a blender. Cashews, water, blend until a creamy consistency similar to whatever dairy product you’re using it to substitute for.
I’m not the author either. Silk has a dairy free cream substitute. I’ve used to make ice cream and it was good.
https://silk.com/plant-based-products/creamer/dairy-free-heavy-whipping-cream-alternative/
Do you cover the chicken in the oven? No mention
Delicious! I made it without the cream, I didn’t have any. This is a really good base recipe that you can easily add or subtract vegetables or chicken breast for thighs. I highly recommend it.
My 16 year old daughter made this last night. She’s recently taken an interest in cooking, so I’ve been teaching her how to cook on the weekends. My sister found this recipe and sent it to me. It seemed like a perfect, simple recipe for my new cook to try. She’s fiercely independent, this kid, so she wants to follow the recipe on her own, with minimal interference. I stayed nearby, and did a lot of the prep/chopping. She loved the whole process, and the end result was pure heaven!
Your instructions are clear, ingredients simple. Thanks for sharing this!!
If I could give this TEN stars, I would! Absolutely one of the most delicious chicken dishes I’ve ever made (and I’ve made a LOT). The sauce is out of this world good. Definitely serve with bread to soak it all up. The chicken was perfectly cooked and so tender. Enjoying leftovers today for lunch. Would love to make this for company soon.
Question? What can use in place of heavy cream? Numerous allergies – wheat, dairy, milk, eggs, corn starch, gums (guar, xanthan, carageenan), nuts, seeds, MSG, soy, etc.
Can have rice milk, but that is thin. Ideas?
How about something like this? https://www.occasionallyeggs.com/oat-cream/
We like to use coconut milk in place of heavy cream in most recipes!
Recipe was awesome maybe needed alittle more flour to thicken up a bit more but delicious flavor, husband says another one to keep lol.
So delicious! I started it a day ahead & just simmered it for a 1/2 hour then stuck it in the fridge. Before my dinner party I put it in a 350 oven for an hour & it was perfect. I substituted fresh carrots in the stew & made mashed potatoes on the side to soak up the lovely sauce. It didn’t NEED the cream but it put the flavor over the top. My guests practically licked their plates!
Made it and it was good. I added carrots for color and flavor. I used dry vermouth instead of white wine. I used the exact herbs called for. My opinion is that it needed more flavor. Perhaps wine would have contributed what I felt was missing but I also think more herbs would have helped. Additionally, it is important to taste after application of salt. You don’t want it to taste salty but it can taste bland without enough. I used a dutch oven and the process was easy and not much clean up.
Classic French Country comfort food recipe I grew up with. I rotate between this and blanquette de poulet stew. Baby carrots are a nice addition and always green beans and rustic french bread.
Comfort food on a cool fall evening. Very easy one pot meal, served with a green salad. Flavor is wonderful. But no need to put it in the oven. I covered my Dutch Oven and left it on a low simmer on the stovetop.
Do you cover this in the oven?
Easy to follow recipe tasted delicious,will certainly cook it once a week
Can you freeze this dish? It’s delicious
Loved it! The recipe I read didn’t tell you to take the chicken out of the pan before adding mushrooms and other veggies but I realized the mistake when it told me to “return the chicken to the pan.” So I accounted for this when the chicken went into the oven. It was soooooo good! Loved the flavor- even before the cream! Served it with roasted broccoli and wild rice.
I’ve made this twice in 2 weeks. Once with bone in chicken thighs, once with boneless, skinless thighs. Equally delicious! I didn’t use the wine and threw in extra potatoes. I cooked it at 350, lid on for 1/2 hour, and with no lid for the remaining 1/2 hour-45 mins. Potatoes were cooked. I think the flavor really comes from the fresh herbs. We all love this dish! Thank you.
This might just be the best dish I’ve ever made. I tweaked the recipe by adding fresh tarragon and asparagus heads.
This was so good with amazing flavors. This was added to our favorites list for future meals. Thank you for an excellent recipe.
Made this last night. August, not just a fall/winter meal. Sauce was so good. I hate to see when people write that they changed recipe but I did too. Changed to chicken breast. Changed out mushrooms for artichokes. Herbs de Provence for herbs and milk instead of cream. It’s what I had and don’t like mushrooms. Loved it!
I’m going to try this in my crockpot. Anyone else tried to cook it this way?
Hi, Chungah! This recipe makes me long for Fall (My fav time of year!). I will make this soon and rate. It sounds amazing and I am sure it is. Your recipes and pics are always good and beautiful! (Just like you!) Thank you for sharing! Looking forward to more “fall” recipes!
I have made this twice small dinner parties. It was a hit! I love that you can do so much beforehand. Served it with a lovely salad, some bread, and a lovely dessert after…And yes..WINE!
This recipe turned out delicious – an excellent winter weekend night meal (July is winter in New Zealand). I served it with blanched green beans and some soft fresh bread for wiping up the sauce. Alas, I had to leave out the mushrooms for my mother’s sake (they upset her stomach) but I can imagine they would have been excellent. Having read the comments about potatoes not being quite cooked through, I parboiled my potatoes (brought them to the boil starting from cold water, then gave them just five minutes before draining as they were quite small pieces of potato) and they were just right. My family thoroughly enjoyed this and I’d like to make it again. Thank you for sharing!
I made this and it turned out great. For those who said their potatoes were not done, I believe you must not have used the “Baby” Yukon Gold potatoes. They are very small already and you cut them in half. Also, you need your pan quite hit in order to sear the chicken. 3 min on each side in a very hot pan. I actually used EVOO with the butter and I think so probably used 12 Oz of baby golds. I served with a side of asparagus. Delicious. Julia Child would be proud.
Delicious. I used broccoli instead of mushrooms. Also omitted the potatoes and served with a side of mash instead. If you omit the potatoes I recommend reducing chicken stock by 1/2 cup. However it still turned out delicious. Will make again.
This was very savory. We did not use the heavy cream. We baked it uncovered and it thickened up just fine!
So simple to make. Delicious to serve and eat.
It was okay. The sauce was really tasty, but I think to get the full effect, you’d have to debone the chicken after it’s finished and add to the sauce. Otherwise, the chicken doesn’t have a lot of flavor.
I followed advice from the comments and parboiled the potatoes 10 minutes before adding. I used 375 degrees and everything turned out cooked in 45 minutes. I did the cornstarch slurry at the end to thicken the sauce. That all worked out great.
On my own advice, I added a tablespoon of oil to the butter in the beginning. Butter on medium-high equals burnt butter.
If I made it again, I would definitely debone the chicken after the cooking, drench it in the sauce, and serve it that way.
Next time I make this casserole, I will do two things differently because the celery, the chicken and the potatoes were sufficiently done to my liking. I will saute the celery with lid on longer until it is soft and only then add the mushrooms. Even though it was finely diced, it was still a little hard in the finished product. I will also cook it at 375, and longer than 45 minutes since the chicken was hard to cut from the bone and all the potatoes were not done. I did enjoy making it and eating it. It was nice to have something different to make with chicken.
The chicken turned out so tender and creamy. Love the taste of the herbs too.
Very easy to put together. Didnt have skin on thighs but Husband and I enjoyed the flavours …… delish. Can you provide nutritional info pls. Thanks.
Made this for friends on Saturday. It was absolutely delicious. The two things I would comment on were that the potatoes were still hard after 45 minutes. So I took them out and cooked them in some more wine before re-adding them to the dish. Put it back in oven on lower temperature until needed, and it worked perfectly. I also used about 3/4 bottle of white wine but that was personal preference – after all we are in France! Didn’t add cream as didn’t need it. Served with green beans (haricot vert) and a creamy garlic mash. Will definitely do this again.
I made the recipe as written. It is good except that the sauce was too thin. Next time, I will allow the sauce to reduce a lot before adding the cream.
Made this tonight and served it over low carb fettuccine. We also had a side of French-style green beans. Yummy! My husband was surprised how tasty this dish was. So simple, yet so amazing!! Definitely a keeper!
This was sooooo DAMN DELICIOUS!!! I made exactly as written (with a little extra cooking time) in an All-Clad universal pan. I did not cover the pan in the oven. My husband, who hates any type of bone-in chicken, was quite skeptical of the recipe as I described it to him. One bite in and he was hooked! So hooked that he suggested I put this recipe on the “make for special company” list!
This was sooooo DAMN DELICIOUS!! I made it exactly as written. My husband, who dislikes any bone-in chicken, was quite skeptical when I described the recipe to him. One bite in and he said this recipe needs to go on the “make for special company” list!
Hi,
I made this recipe last night but did add the potatoes i served with mash potatoes instead. We are only two now but i always make recipes for four and freeze the rest for another dinner. The taste of this sauce is out of this world. He said can we eat the rest tomorrow and i said oh yes for sure… this was that good.
thank you
Deanna
Awesome with potatoes. But for something different try leaving out potatoes and add couple cups of gnocchi. Thank you for all the wonderful dinners you have helped me cook. I have been cooking for 70 years but still learning from you. My family loves your recipes.
Casserole lid on or off in the oven??
I enjoyed this casserole very much. I have guests this weekend who are gluten intolerant. What else could I use to thicken the sauce in place of the flour? Cornstarch? Almond flour? All advice appreciated. thanks for a great recipe.
You can get gluten free plain (and SR) flour. We use this often as we have a coeliac in the house. It works well and will thicken up just as nice.
Family loved this. Did not add wine just more chicken stock. Tasted great.
Can shallots be substituted for onions? If so, how many? What determines a ‘large’ shallot or onion…? What would this equate to in terms of cups?
So yummy! Easy recipe, I have very minimal cooking skills and my family loved this!! We have shared this recipe with friends & family with rave reviews.
Very good
You put the cream in after it is done cooking? I don’t understand. How do you “stir in” the cream in a pan filled with chicken thighs?
Push the chicken to the outer rim of the pan. Stir cream into the center of the pan No
Absolutely loved it.
I didn’t have shallots so used half a large onion and a chopped leek.
I used more wine, probably double. And a pint of stock. And served it with french beans.
Next time I shall use more thyme.
Definitely a winner. Thank you
I removed the chicken thighs to the plates then stirred in the cream over a low heat
After reading the reviews, I omitted cream and added gravy granules, par boiled the potatoes with added Carrots, swopped shallots for a small onion and leek and followed the rest of the recipe.
Served with Broccoli tender stems and Crusty bread.
I have never left a review for a recipe, however, I just had to for this one. OMG, this was soooo good. I will be making it again.
and you put the heavy cream in after it was done cooking?
EXCELLENT dish usual from Damn Delicious!!!!! I parboiled the potatoes a little. I omitted the cream but instead added a bit of gravy mix before baking which thickened the final result..and of course added extra garlic. Baked @ 350….YUM!!!
EXCELLENT recipe as usual!! I didnt add any cream but instead added a bit of gravy mix before baking in the oven (which thickened the final result) and parboiled the potatoes a little. Extra garlic of course.. YUM!!
I made this using leftovers. It was delicious! I did make some changes.
We had coconut cream pie for dessert.
I made this dish out of curiosity and because you rarely see chicken recipes using thighs. It was delicious, and it was easy to make.
Classic base recipe. This is often adjusted in french farmhouse cooking with the addition of carrots, baby boiler onions ( sometimes pricked with whole cloves ), the addition of 2 tbs of french mustard or substituting sherry for white wine.
I put the lid on and ended up with too much liquid. I used ordinary cream as I’m not sure what heavy cream is. That also may be problem. I used a big French-style Chardonnay and the leftover was a perfect wine to go with the dish. I added sliced carrots and used boneless thighs, and quartered small potatoes and lots of mushroom. If I make this again I’d leave out the potatoes and serve on creamed potatoes. Plus I’d only add 1/4 cup cream or sour cream
Whipping cream in carton in dairy case.
I loved this recipe guide! I’m making it again today. However I felt to add a few ingredients that completely up leveled it to 100%
I added a teaspoon of truffle oil, finely diced Speck. Yummo!
I really enjoyed yhis dish and it was simple yo make. Mine wash a lttle salty, so I will use less salt next time.
Amazing. Everything I’ve ever made from your site has been incredible. Used white mushrooms rather than cremini, otherwise stayed true to your recipe. If you sear the thighs for 3 minutes in each side prior to cooking in the oven, they will cook to the appropriate temp with no problems.
I only used 4 pieces of chicken and semi modified the rest of the ingredients. I would recommend cooking at 350 instead of 325 (and perhaps longer than 45 mins but check it). The chicken will never get done in 45 min at 325. It’s a wonderful recipe otherwise and I will continue to use it.
My wife and I really enjoyed this! My only negative was that I only had 4 pieces of chicken vs the recommended 6. Easy to make…just follow the receipe. Smells as good as it tastes. I will make this again
Hi Chunga – love your recipes
How can i convert this one (or any other) to the crock pot?
Denise
Getting ready to make this, in advance of arrival of wedding guests, post event. Wanting something I can freeze, then thaw and finish quickly on serving day.
Thinking I should add the cream at the last minute after thawing. Do you agree? Any advice? The recipe sounds amazing!
You never disappoint! So good! Thank you!
Can I freeze this
This was so yummy! Even the picky 3 year old loved it and was able to help cook a little. Thank you for an awesome dinner!
Loved it, cooked it with baby onions ( pickling onions) as I knew it would be a compliment to it… no regrets at all. Was able to get a Oat Base cream and didnt use any where as much as recommended and perfect … did a side of green ( Cavlo Nero & Rainbow Chard ) in the juices of the left over sauce from the fruing pain .. winning .. I had to use different ware ( as no skillet ) I cooked the chicken in the sauce for 30 minutes then took out and placed in oven to brown on its own, worked a treat.. served also with sourdough bread to soak up those gorgeous flavours .. 10/ 10 perfect autumn / winter meal a definite to do again 😉
My husband and me loved this recipe,yummy !!!
I don’t like rosemary,I put fresh parsley and sage and cooked this at 400 degrees,thank you for the delicious recipe!
Cooked this last night…we absolutely loved it….so good to have something a little different.
So yummy that two of us ate 3 pieces of chicken each. I put more cream in than the recipe stated which was a booboo as it was too rich.
Delicious recipe, but definitely needs to be edited to change the cooking time. Potatoes were only halfway cooked, could do with a quick parboil before or longer in the oven.
Haven’t made it yet; having trouble finding skin on, bone in, thighs… Would it work as well, without skin and bone?
It’ll work fine, you just won’t have that nice crispy skin on top. Might not have some of the visual appeal but the taste is going to be there. If you have a griddle or BBQ you could try a sear on the smooth side of the thigh so you can still have some nice golden marks.
Cooked this last night. So delicious!
Love this recipe, it’s so good! It became one of our favorites very quick. Wondering if anyone has every tried it in the insta pot? Would love to know how to do it in the insta pot to save time 🙂
This dish is INcredible! Everyone I’ve served it to loves it. If you’re having company over, you can actually have this in the oven and the kitchen cleaned up before they arrive! I agree the 325 is a little low combined with the 45 minutes to cook the potatoes. I usually cook this at 375. That doesn’t totally solve it though, so I will either throw the cubed potatoes on a baking sheet with parchment in the oven for ten minutes while I do the skillet work to get them going, or when I’m really lazy, I will just microwave them for a few minutes so they go in hot. Either way, it does the trick (works if you add carrots and find them too hard as well). Can’t go wrong! You won’t be disappointed with this one… just make it!
Made this without celery & in one pot. Easy to follow. All cooked well in 30 min. Sides also look good any crispy greens.
Skip the cream. As not needed it looked creamy.
The flavors are perfect in this recipe. I would call it more of a stew than a casserole though. The sauce is great, but thin. Next time I’ll probably save time by shredding a rotisserie chicken, add some carrots, and eat it as a stew. I like others had some trouble with my potatoes not being cooked through enough, they were close, but not yet there, even though I quartered them. I even added an additional 5 minutes of cook time. This would also be great with wild rice added in. Definitely making again as a stew.
This is damn delicious. I followed to the exact detail except added several sliced baby carrots. Sooo good.
I never leave reviews but HAD to for this dish. I forgot to add cream in the end but it was still a delicious meal. I served it with rice. Didn’t have celery so used carrot instead. Didn’t find thyme in the store so doubled up on fresh Rosemary. I used a savignon blanc wine. The nice thing about this recipe is that you’d have most of what you need in your pantry & can cook up a meal that’s restaurant quality & taste.
Would absolutely make this again & again!!!
Absolutely love this recipe
My family love it and have made it 2 weeks runni
Love love love this dish
The whole family (2 teenagers included) loved this dish.
Only recommendation add 2 1/2 hrs to cook time
I haven’t made this yet but it sounds amazing, and right up my alley! Do you have any alcohol free recommendations for substituting the white wine? More chicken broth or apple cider vinegar maybe?
Gerrian – you don’t have to worry. The alcohol in the wine completely burns off in the first few minutes of cooking. If you’ve ever spilled rubbing alcohol on the bathroom countertop you know how fast it evaporates even without heat. I can assure you that there will be no trace elements of alcohol in your dish after 45 minutes in the oven.
There is no equal replacement for wine (red or white) in a dish. However, if you have say a religious or psychological reason for avoiding alcohol for cooking, you can substitute white grape juice with a little fresh squeezed lemon juice for white wine in a dish (not too much so it overpowers, but instead just a subtle acidic hint like wine naturally has). You can get closer with a 90/10 concoction of white grape juice and white wine vinegar, but if you must be 100% zero alcohol out of the gate for whatever reason, that’s about the best you can do. Good luck!
I’ve made this for my family/friends. You can change this recipe easily. Add whole grain mustard or cream sherry, carrots. This is a very versatile recipe.Can use Breast.
Made this today and wow it’s delicious!! I did make a few changes only because I forgot to buy celery and shallots. I used celery seed seasoning and regular yellow onions. It was so hard to wait on my husband to get home before digging in!!!
Yummy yum yum yum. My husband hates when I “experiment” on him, but pretty much any recipe from dd.net is a keeper. This one is no exception. I loved it, he loved it, and I will definitely be making again.
I served this lovely dish to my French Son-In- Law and he loved it, as we all did. It is just the best flavours without being overpowering. Well done to the Creator.
This recipe is stunning! I’ve never eaten casserole and wanted to try something new. It’s got incredible savory and cream flavors, like nothing I’ve eaten before.
My husband and I have made this probably 10 times in the last year and a half. He normally doesn’t like chicken thighs, but he’s the first to request this dish!We have made it for family and friends. I am gluten free, I have made it without the flour thickener, with cornstarch as the thickener, and with instant mashed potatoes as the thickener.Our daughter is lactose intolerant and when she has been here we just have not put in the cream. The house smells so wonderful while this is cooking and we love this recipe! Yes it does help if you precook the potatoes a little and we have added carrot slices sometimes. But this recipe is a keeper! I urge everyone to try it!! Damn Delicious!!
So damn delicious. I subbed Sherry for wine and mashed potatoes for whole potatoes. Once again, DD, you’ve hit another winner!
This is one of our favorite meals! We love the Flavor. Just wish it showed the nutrition information
While I’m sure this dish is delish, it’s taking a lot longer than 45 minutes for my potatoes to be cooked all the way through. I weighed my potatoes and quartered instead of halfed and my potatoes are still hard and nowhere near fork tender. I think 325° F was a little low and I had to increase my heart because I was tired of waiting for it to be done.
Absolutely delicious! My house smelled wonderful too!
What a lovely dinner.
This chicken dinner was so enjoyable and so tasty.
I did boil up the potatoes for about 10 minutes before putting them in the recipe.
Everything was just beautiful and we had it with crusty bread.
Making this again next week with much anticipation.
Thank you for a fantastic recipe.
Amazing
I followed this recipe to the letter. Didn’t change, add or subtract anything.
Simply delicious and very French.
More left over for tonight… Mmmmmm
“c’est delicieux”
(I did par boil the Spuds before I put in the casserole
as I know my oven is a bit temperamental)
This was an exelent recepy! Thsnks for sharing.
I only have a question, if I can say that is a question, any ways; at the end I almost made the mistake of adding the cream to the source instead of adding it at the end. Was it suppost to be like that? I probably mixed everything up.
Antways, thanks a lot, I would prepare it again… Julia Child would be very proud if this recipe.
Delishes and so easy to prepare. I will certainly do it again
Ditch the potatoes and use gnocchi. It’s outstanding!
This amazing recipe is a keeper. Made this with 6 boneless, skinless chicken thighs in my large cast iron skillet. I mostly followed the recipe except I didn’t have any mushrooms, replaced the potatoes for thickly sliced carrots and threw in a handful of frozen peas 5 minutes before the end of oven cooking to add some color. Used my fresh thyme/rosemary and a great Chardonnay wine (which we later enjoyed with the meal). Cooked it over the stove to thicken the sauce a bit and added the heavy cream. Served it over Yukon Gold mashed potatoes and it was delicious. My husband raved over it and thought that there were so many wonderful flavors. I felt like a fabulous French cook and will definitely make it again for company and maybe add the mushrooms next time. Thank-you!
This was so yummy. I have very picky young boys and they asked for seconds. The sauce was outstanding, with my 15 year old daughter threatening to eat it by the spoonful. So good!! Will definitely be making again.
This was delicious! My husband loved it and wanted to make sure we have it again. It was much “soupier” than I expected but probably won’t change a thing.
Delicious. Threw in fresh spinach right before
The cream and everyone loves it
Tried this recipe for the first time last night, as printed, and wife and I both give it a 5 star. I was surprised how quickly it came together. Definitely a keeper!
Oh boy, another keeper! Very good! Only substitution I made was using boneless skinless chicken thighs and I omitted the celery. Fabulous! Will definitely make again, thank you Chungah!
Have made this a few times always excellent, and in high demand by picky family.
It appears you used an iron skillet. What size did you use for that amount of chicken to go from stove to oven in one pan?
Do you have nutrition information for this recipe, please?
This dish was amazing! The flavours were so rich. I only had dried herbs and had to make my own heavy cream using butter and milk and it still turned out wonderfully! I will make this again for company for sure. Thanks for the recipe that will become a regular for me.
I can’t wait to try it!! I liked someone’s idea of adding peas to it! Has anyone tried cooking this in the Instant Pot?
Just made this one-pan recipe. I course chopped the shallots and celery. I need to work on my knife skills. But the ingredients and portions were exact. I added sage, rosemary, and thyme and used half and half. this is a pretty inexpensive recipe and I served each serving with a warm mini cornbread loaf with honey butter. And well, the rest of the wine needed to go somewhere:)
I added extra mushrooms and then at the end some peas. So delicious my husband loved it.
This was delicious! I added chunks of carrots with the potatoes and cooked about an hour. This is a keeper!!
Modifications I made for GLUTEN FREE: I used boneless/skinless chicken tenderloins, Corn Starch instead of flour, and GF Fettucini noodles (refrigerated section) instead of potatoes.
Baked for 20 minutes, added noodles for last 5 minutes.
Served with roasted asparagus and garlic cheddar biscuits.
AMAZING flavor!!!
I will do this again!!!!
So damn delicious! Cozy and tender with delicious creaminess!
This was absolutely delicious!! Thank you for this amazing recipe! It was one of my favorite meals I’ve had in a long time. Simple recipe but the flavor was so rich.
This was such a delight!! We have two big hungry teenage boys so I doubled the chicken (boneless, skinless) but only slightly increased the stock, wine etc. I cooked it in the oven for 2 hours and the flavours were delicious and the chicken so tender. We ate this with chunky, sourdough bread. Will definitely be making again. The French flavours were sublime. Phenomenal, thank you for this lovely recipe 😉
You baked the chicken for TWO HOURS!? How was it not bone dry?
This was absolutely outstanding. I will make this again. I only had boneless thighs and breast. Had to use a little more butter and a bit of olive oil since no skin on chicken but it turned out so good. potatoes got done perfectly and only about 1/2 hour since boneless chicken. Did in LeCreuset dutch oven. Left lid on in oven. Added 1/2 and 1/2 as that is what i had and added a few frozen tiny peas last minute to the pot. Big hit! Thank you.
This is a fantastically delicious meal, fun to make and very flavorful. Great with crusty bagette.
I made this and followed instructions and halved the potatoes – but it seems that the cooking time is not enough to get these soft. Would boil for just a bit prior – otherwise you’ll wind up with hard potatos
I had the same issue with the potatoes not being anywhere near soft, but the chicken was done. I see some people are using much longer cooking times..may try that next time.
Fantastic dish! Everyone loved it . I might suggest adding carrots to casserole. The gravy was spectacular!
The combination of flavors in this dish are delicious! Only tweak I would make is to double the sauce . This way have, you have the option of spooning more of the decadent sauce over the chicken and not just the potato.
Omg, that sauce! I made it exactly as written the first time and it was fabulous, but my potatoes didn’t cook through completely. Second time I made it with a couple extra thighs and did mashed potatoes instead. So GOOD. Tonight I am making it again and doing it in my Dutch Oven. So so so yummy
I feel like this is one of those types of recipes that you can use as a perfect base (but yes, halve or quarter the potatoes or just pre-boil them for a few minutes). I have made it twice following the exact instructions and it was absolutely delicious. It’s hearty, French country style flavors. Nothing fussy, nothing that requires lots of prep time, just a great meal that warms your soul. But it’s also great to just use whatever you have in the fridge. Got a 1/2 a lemon from a leftover cocktail? Squeeze it in. Onion but no shallots, totally fine. Sherry but no white wine? Fantastic. No fresh herbs or not the ones called for? Toss in what you have. Like it more soupy or just love the broth? Add a bit more liquid or cut out some flour. Have some mashed potatoes? Leave out the baby potatoes and serve with your mashed. Got some leaks leftover from a roast? Perfect. This recipe is a crowd pleaser on its own but it’s a great one to play around with
I made this and it was delicious. We had something come up so I had to refrigerate everything before putting it in the oven, but it didn’t seem to effect the dish at all. A new favorite.
After reading the reviews, I decided to give this dish a try, following the recipe exactly. I did this because I’ve been a cook since I was a kid (I’m now 71) and I was curious about the sauce because the ingredients didn’t look to me like it would be as heavenly as so many reviewers had mentioned. And, for me, it wasn’t heavenly. It was bland. After eating one serving, I went back to the pan and went to work on the sauce: I added the juice of half a lemon, more salt, about a tsp or more of dried thyme, and none of those did much to deepen the flavors until I added about 1/8 c. dry cooking sherry. The sherry finally kicked the sauce up to a level that satisfied my taste and which I’d be comfortable serving to guests.
As with others, the potatoes didn’t fully cook within the 40-45 minute time frame. I let the dish cook in the oven for an extra 15 minutes and the potatoes were edible but still not entirely done. I regretted not following a comment by another reviewer to fry the chicken longer in the first step to give it a crunch. The sauce was also runny, which made the chicken skin too moist. I don’t mind runny sauces, but since flour is added early on to thicken the sauce, it’s pretty clear that 3 tblsp. isn’t enough for this dish. Next time I’ll add another tblsp. of flour, or swap it with corn starch.
I plan to let it settle in the refrigerator tonight and reheat it on a low oven (170°F) tomorrow to see if I can get the potatoes to a better consistency and to find out how the sauce tastes after it’s rested.
All-in-all, a decent dish, but not a stellar dish as written. Or maybe I missed something. I’m not sure why my effort didn’t turn out as happily for me as this recipe has for others. But it was worth giving it a try.
Seriously delicious!
I only had 4 thighs and worked with what I had (instead of cream, a dash of cashew milk / dry herbs instead of fresh / quartered red potatoes). Next time I might try adding cauliflower and carrot chunks to get the most out of that amazing sauce!
Thanks so much 🙂
This recipe was even tastier than I thought it would be. I used a whole chicken in pieces just because it was what I had on hand. I also had to substitute fresh thyme for dried. Otherwise I followed the recipe step by step and it really came out great. Definitely making this again.
I’ve been wanting to make this dish for a while and finally made it today! It was phenomenal! So delicious. I made two small changes: precooked potatoes to 1/2 way done and reduced the flour to 2 tbsp. This amazing dish will be definitely a new shining star in my cooking repertoire.
Great flavours, but I would skip the flour next time. The addition of the flour makes the sauce more like a gravy and less like a light cream sauce. Also, I personally find that the addition of thickeners such as flours and corn starches sometimes detract from flavours. Otherwise, it’s a great combination of ingredients for a hearty but not overly indulgent main course.
So amazing!!! I’m doing keto so I replaced potatoes with cut up cauliflower… so good!! I loved the different flavors, instead of flour I used some almond flour instead as well and worked perfectly fine.
In the oven now. I’m not clear on whether I should cover it for at least part of the cooking time. I see that a number of people commented about the potatoes not being cooked through. Could this be clarified?
I’ve made this twice in the past 2 months and it was a success each time. My problem is I have a family of 6, and this is not enough to feed all of us, let alone have any leftover for a 2nd serving.
At STEP 7 assuming I have doubled the amount of chicken, can I transfer everything into a casserole dish to bake, or to a slow cooker (and for how long in a slow cooker)? Thank you.
Absolutely delicious. I made with chicken tenderloins because that’s what I had. I’ll be making this again.
Amazing! I only used 4 thighs, so I decreased the potatoes by about half (my kids won’t eat potatoes except in fry form), and I decreased the chicken broth by a cup since I read some thought it was thin. It was still a bit thin so I added a corn starch slurry (1 TBS corn starch and 2 TBS warm water) and added that after the chicken was done (took the chicken out and covered, added back when it was all mixed). Perfect! The flavor was amazing. I did cut the baby yellows in half to make sure they were cooked enough and they were perfect. Delicious dinner!
So amazing!!! I’m doing keto so I replaced potatoes with cut up cauliflower… so good!! I loved the different flavors, instead of flour I used some almond flour instead as well and worked perfectly fine.
Thank you so much for this recipe!!
Can I just say, this recipe is AMAZINGLY DELICIOUS? It’s simple, bursting with flavors, and so simple to make! Taking the advice of others, I made mashed potato and also paired it with a side of baby bok choy and brown jasmine rice. My husband and I devoured it. The sauce is so decadent, so flavorful, and on par with similar dishes, we’ve had at restaurants, except with a more homey feel — perfect for a cold November day.
My husband’s already asking when the next time I’ll be making this again!
Substitutes: I didn’t have any shallots or white wine, so I subbed with half an onion (diced) and 1/4 cup Chinese rice wine.
Made this with double mushrooms, whole chopped onion and double butter, since hubbies on low carb. GLORIOUS!!! I served mine with some pasta I picked up in Italy. Just fabulous! Keep them coming, please!!!
My whole family loved it! This recipe is a keeper! Thanks!
Amazingly delish! Thanks for yet another great recipe! Where can I order your cook book?
So good and easy to make! I will be making this again. I’m not a fan of mushrooms so I omitted those. Next time around I will probably add carrots and make sure we have some warm crusty bread to dip into the sauce and clean our plates!
Just made this for some friends for dinner. Everyone raved about it. I followed the recipe to the tee except I added a 1/4 cup of grated parmesan/Romano cheese at the very end to give it a extra kick on flavor. I’m a retired chef that’s been cooking for over 25 years. This recipe is fabulous. Kudos to you.
I made this recipe with changes but basically the same cooking process. It was delightful!
Totally delicious in every way!! I added butternut squash cubes that were already partially cooked with the potatoes and it was delicious indeed!
SO simple to make, and SO freaking delicious. Made this for my husband and my parents, jokes were made about slurping up the last of the tasty sauce with straws. I subbed white button mushrooms for cremini since my local grocer doesn’t carry those and used Chardonnay for the white wine. YUM and a great meal for guests!
Very tasty – nice and comforting home style meal, gravy sauce is yummy over rice!
I’m back.
Yes, again.
We still have the flavor
of this in our mouths and
the house still smells like
it’s still cooking.
Follow the recipe!
This was perfect. AGAIN.
I’ve been following damn
near every recipe you’ve ever
put out and I’m telling you,
you are just amazing.
This dish was delicious and
I will make it over and over again.
Wow.
Loved this recipe as did my daughter and two grandsons. I thought I would lick the plate it was that good. I wasn’t sure
which type of plate to use as it is rather stew like but that was solved by using shallow soup bowls. This will definitely be in our meal rotation. My son in law was off hunting in eastern WA and when he saw the photo of our dinner he wanted to come home! I’m 80 years old and I still love new recipes and cooking for my family.
I made this last night and it was delicious! I used 2 pounds of boneless skinless chicken thighs and 16 oz of mushrooms. I also pre-cooked the potatoes in the microwave before throwing them in the pot to make sure they got cooked. Lastly, I added a couple of teaspoons of chicken Better than Bullion at the end instead of salt. I will definitely make this again but will add more chicken (3 pounds) and serve it over mash potatoes to soak up the sauce. The sauce is fantastic!
Sooo good!! Definitely going to make this again!!
I made this last night and it was such a big hit with my family. Thanks for this lovely recipe. Planning to make it again next week.
Made this last night for dinner and, boy, was it tasty!! The only changes I made were to slice thickly, rather than halve, the mushrooms, and to use dried herbs rather than fresh (it’s what I had). Next time (because there will be a next time), I’ll probably use boneless skinless thighs and maybe make a cornstarch/water slurry to thicken the sauce a bit. This recipe as made, however, was damn delicious!
Another winner! I make a ton of your recipes, and this was one of my favorites. From start to finish the whole process of prepping and creating this meal was exactly what I needed after a long day of work. Poured a glass of wine, turned on some music, and before I knew it, had a beautiful, and tasty dinner. Your recipes are always so flavorful and I often have most ingredients on hand. Thank you for sharing and also, we love Butters and Cartman!
This was bar none the best sauce ever. Great dinner on a Monday no less. Thanks for sharing. Wish I could post a pic. It was so pretty.
The flavors are delicious but I did have some issues with my results and wonder if I messed up somewhere. I used four large bone in thighs so that is the only difference I made. Everything else I followed as written. As a casserole I expected the sauce to be thicker. I ended up with broth.
Even though the instructions don’t specify, I left it uncovered. The potatoes didn’t cook all the way through and that may be my fault because I figured cutting the potatoes into quarters would have been the better size. And my potatoes may have been larger than what is in the picture.
Still, really good flavor. Maybe serving over mashed potatoes could work? Definitely worth trying again.
I love the recipe, its not hard to cook and I usually have all the ingredients. I always serve it with crusty bread and beans. Its perfect just the way it is.
This was extremely delicious. The only thing I did differently was swapped out fresh herbs for dry. The sauce is sooo good. Worth it to get the wine. I believe it really did elevate the flavor. Oh and I used boneless skinless thighs since that is what I had.
This is my new dinner party recipe. My repertoire needed a boost and this “casserole” is a great addition. When I think of casserole I think of meat, starch and probably a canned soup gravy. This dish tastes much more complicated than that. The bone-in skin-on chicken thighs make for tasty chicken. The sauce is rich but easy to digest. The herbs and celery add depth of flavor.With the addition of potatoes and mushrooms, you have a one dish meal. I served mine with steamed asparagus and crusty french bread. Well worth the time required to chop and dice. Yum.
Wow, this will be my go to chicken recipe. So much flavor and since I grow my own thyme and rosemary no need to run off to the market to pick up those ingredients. So quick and easy for making a delicious meal.
Per usual – this recipe did not disappoint! The chicken was moist, the potatoes were perfect, and the sauce was just the right kind of rich! I made a few “convenient” adjustments: I used dried thyme, i didn’t have rosemary, we don’t like celery, and I thickened the sauce after baking with a cornstarch slurry. I made it all up in a skillet but transferred to a baking dish. The removed the chicken, transferred the sauce back to the skillet and added the cream and then thickened. Thanks for another great meal!!! Posted pics on insta!
Wow, amazing, Chungah.
This look amazing, i am going to make it next weekend. One question please, if i dont have black pepper, is it ok to use green pepper?
This is a very nice dish. It had a delicious flavor and was fun to make. I need to sear the chicken a little longer next time. I used half and half instead of heavy cream but I don’t think it hurt anything. Very good dish!
Hi, this dish looks delicious. I don’t have an oven at home, however, and was wondering is this could just be done on stove-up? Thank you!
Tiffany
Phlanx’s Marketing Specialist
I think that you could parboil the potatoes and cover the skillet and finish it on the stovetop. I’ve done similar dishes that way
Yes, you can. I’ve made numerous dishes like this on the stove top. It cooks quicker and completely by cutting the potatoes into smaller pieces.
Just made this- WOW !!!
This is so tasty! I took advice from another reviewer and made homemade mashed potatoes instead of using the small potatoes in the dish… and rather than put the skillet in the oven I allowed it to continue to cook on the stovetop covered since I didn’t add in the potatoes. Thank you so much for sharing this marvelous recipe!
Delicious! Reminds me of thanksgiving almost! I boiled my potatoes a bit in the sauce before sticking it in the oven. I didn’t add the cream at the end, and I don’t think you’ll miss it honestly!
Next time I’m going to keep the garlic whole in smashed cloves instead of minced. And I might add more wine because I love a strong wine flavor in my gravy. Perhaps a fresh squeeze of lemon on the chicken to add some brightness and acid.
This is 100% going into my monthly rotation.
This looks amazing and am planning to make this weekend! Quick question, are we supposed to cover the pan once it’s in the oven?
Made a few substitutions with what I had on hand. Boneless thighs dried oregano pinch of thyme, onions cut fine browned in butter, mushroom soup and left out cream, whole potatoes cut up. Added carrots julienned. The wine makes the gravy very special. Made in Dutch oven,, lowered the temp,, and baked covered longer.. Making again for neighbor. Wanted to try 1st, there is none left. Shared recipe with other family members.
Delicious and filling!!
I used these subs bc I didn’t want to go shopping for things I already had, and it worked perfectly fine:
4 breasts + 5 drums
3 large russet potatoes, quartered
Regular white mushrooms, halved
1 large yellow
Yellow onion*
This was delicious!!! I saved every little bit of the sauce and put it over rice and broccoli the next day for lunch!!!
Delicious. Mushrooms, potatoes, and sauce were so addicting
Made this for my boyfriend and we both loved it!!
I made the French Chicken Casserole this past weekend and it was wonderful. The flavors in this dish were so amazing and with a crusty loaf of bread, this was the perfect dish for a dreary fall day here in Indiana.
Always enjoy your recipes and this was a 5-star winner. Thank you!
The sauce is delicious and flavorful. If I make it again, I think I would skip the baby potatoes and either make mashed potatoes or rice for the yummy sauce to soak into.
This recipe is so delicious that I know I would make it for company. H sauce is addicting. It’s not difficult to make and you can customize it to your likes and dislikes. I’ve sent this recipe to friends and family.
So you mean to say we will put the heavy cream after the chicken is done frm baking?
Thanks
All your meals are delicious!! Thank you for sharing!!
This was “damn delicious” and I even forgot to buy the mushrooms! The sauce is so delicious. My only issue was the potatoes didn’t cook all the way through. Next time I’ll microwave them for a couple of minutes before adding to the dish and putting in the oven. My husband and I just about licked our plates 🙂
so I was not sure about it being covered or not, I used a dutch oven since that’s what it looks like was used on the photo even though it said skillet? and I covered it to be sure but that was a mistake because it didn’t reduce 🙁 I also had to cook it a bit longer to get the potatoes and carrots cooked, perhaps because it was a dutch oven?
Mine wasn’t creamy and more soupy even after leaving it lid off in the oven at 356 for another 30 minutes. :/
It was really good though, did take me a little longer to prep but that’s the case with every new recipe.
The recipe doesn’t call for ANY carrots!!!
Made it last night with boneless chicken thighs in a 5 quart dutch oven–excellent! Substituted half and half for cream. Potatoes cooked perfectly. I will make this again. Just reading the ingredients and you know you can’t go wrong! Thank you!!!
did you use boneless/skinless thighs?
Making this tomorrow night with some simple sauteed French green beans! (see a theme here???)
Looks yummy! Is there a white wine you recommend?
My family loved it! It was a hit. It was a little time consuming for a week night dinner but everyone loved it.
I haven’t made this yet but it looks delicious. I just wanted you to know how much I love your site. I always check your site first when looking for a new recipe or for instant pot hints. Thank you so much!!
I tried the recipe,and I loved it!!
Definitely on my weekend dinner menu. Thanks..