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Description
A classic French chicken casserole (Poulet en Cassolette) featuring tender chicken thighs, vegetables, and a creamy sauce, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs bone-in, skin-on
- salt and pepper to taste
- 1 large onion chopped
- 3 cloves garlic minced
- 2 stalks celery sliced
- 1 cup button mushrooms quartered
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ cup dry white wine
- 1 pound baby potatoes halved
- 2 cups chicken broth low sodium or no sodium added
- 1 cup heavy cream
- 1 cup frozen peas
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in your Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, and brown them on both sides. Remove and set aside.
- In the same pot, add onion, garlic, celery, and mushrooms. Cook until softened.
- Add thyme and rosemary. Deglaze with white wine, letting it simmer and reduce.
- Add the halved baby potatoes and chicken broth. Bring to a simmer. Return the chicken to the pot, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
- Add the heavy cream and frozen peas, cooking until the chicken and potatoes are fully tender and the sauce is creamy. Adjust salt and pepper to taste.
- Sprinkle with fresh parsley before serving.
Notes
- Ensure the chicken is browned well for added flavor.
- Low-sodium or no-sodium added chicken broth is recommended to control the saltiness of the dish.
- Adjust seasoning to your preference before serving.