Description
This French chicken magic has me swooning – one bite of this creamy casserole and you’ll think you’ve been transported to a cozy bistro in Provence.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely diced
- 2 medium carrots, sliced into ¼-inch rounds
- 3 celery stalks, finely chopped
- 4 garlic cloves, minced
- 8 oz button mushrooms, quartered
- 2 tablespoons all-purpose flour
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1½ cups chicken broth
- ½ cup heavy cream
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken thighs dry, season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden, flip and cook 3 more minutes. Transfer to a plate.
- Reduce heat to medium and add butter to the pot. Add onions, carrots, and celery with a pinch of salt. Cook 5-7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add mushrooms and cook 3-4 minutes until they release moisture and begin to brown. Sprinkle flour over vegetables and stir constantly for 1-2 minutes.
- Pour in white wine, scraping up browned bits from the bottom. Simmer 1-2 minutes until slightly reduced. Add chicken broth, thyme, and bay leaves, stirring to combine. Bring to a gentle simmer.
- Return chicken to the pot skin-side up. Cover and bake at 350°F for 30 minutes, then uncover and bake 15 more minutes until chicken is tender and skin is crispy.
- Remove chicken to a plate. Return pot to stovetop over medium-low heat and stir in heavy cream. Simmer 3-5 minutes until sauce thickens. Season with salt and pepper. Return chicken to pot, sprinkle with parsley, and serve hot.