French Chicken and Artichoke–Style Casserole Dinner
This rustic French chicken casserole combines tender chicken thighs, mushrooms, carrots, and herbs in a creamy white wine sauce — cozy, elegant, and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 large carrots, sliced
- 8 oz mushrooms, halved or quartered
- 1 cup dry white wine
- 1 cup chicken stock
- 1 tbsp Dijon mustard
- 6–8 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Pat chicken dry, season with salt and pepper.
- Sear chicken in hot oil until golden, 4–5 minutes per side. Remove and set aside.
- Sauté onion, garlic, carrots, and mushrooms in the same pot until softened.
- Deglaze with white wine, scraping up browned bits. Simmer 3–4 minutes.
- Stir in stock, mustard, thyme, and bay leaf. Return chicken to pot.
- Cover and bake for 35–40 minutes. Uncover and bake 10–15 minutes more.
- Remove from oven, stir in cream, and simmer 5 minutes. Return chicken to pan.
- Serve hot with sauce spooned over and garnish with parsley.
Notes
- Use boneless thighs to reduce cook time by 10 minutes.
- For a lighter version, use half-and-half instead of cream.
- Keeps 3–4 days in the fridge or freezes for up to 3 months.