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FRENCH CHICKEN CASSEROLE Recipe

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This recipe for FRENCH CHICKEN CASSEROLE is from Our Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Personal Notes:
Personal Notes:
6 bone-in, skin-on chicken thighs
Salt and pepper to taste
2 tablespoons butter
8 ounces mushrooms, halved
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons flour
1/2 cup white wine
2 cups chicken stock
Thyme
Rosemary
Bay leaf
1 pound baby potatoes, halved
1/4 cup heavy cream

Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

Melt butter in a large skillet over medium heat. Add chicken, skin side down, and sear both sides until golden brown, about 2 to 3 minutes per side. Set aside.

Add mushrooms, onion, and celery. Cook, stirring occasionally, until mushrooms are tender and browned, about 5 to 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, deglazing the skillet. Stir in chicken stock, spices, and potatoes. Return chicken to the skillet.

Place into 325º oven, and bake until potatoes are tender and chicken is cooked through.

Stir in cream. Season with salt and pepper to taste.

 

 

 

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