Craving a comforting, one-pot meal that’s both rich in flavor and effortless to make? This French Chicken Casserole is the answer!
- 2 tbsp olive oil
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 1 cup button mushrooms, quartered
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup low-sodium chicken broth + 1-2 teaspoons lemon juice
- 1 pound baby potatoes, halved
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Sauté the Vegetables:
In the same pot, add the chopped onion, minced garlic, sliced celery, and quartered mushrooms. Cook until the vegetables soften, about 5 minutes.
Add Potatoes & Broth:
Stir in the halved baby potatoes and the remaining chicken broth. Bring to a simmer. Then, return the browned chicken thighs to the pot. Cover and simmer for 30 minutes, until the chicken is nearly cooked through.
Finish the Casserole:
Stir in the heavy cream and frozen peas. Cook for an additional 10-15 minutes, until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened slightly. Season with salt and pepper to taste.
- Season Generously: Make sure to season the chicken well with salt and pepper to enhance the flavors of the entire casserole.
- Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the casserole near the end of cooking.