Name: Hairy Bikers French Chicken Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 4 min
Ingredients: 6 bone-in, skin-on chicken thighsKosher salt and freshly ground black pepper, to taste; 2 tablespoons unsalted butter (about 28g); 225g cremini mushrooms, halved; 3 large shallots, diced; 2 ribs celery, diced; 3 cloves garlic, minced; 3 tablespoons plain flour (about 25g); 120ml dry white wine; 475ml chicken stock; 450g baby gold potatoes, halved; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1 sprig fresh rosemary; 1 bay leaf; 60ml double cream

This delicious Hairy Bikers French Chicken Casserole is a simple, creamy, and comforting meal perfect for any occasion. With tender chicken thighs, earthy mushrooms, and soft potatoes in a rich sauce, it’s a quick, nutritious dish that can easily be made with common ingredients. Enjoy a taste of France in your kitchen!

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Ingredients Needed

6 bone-in, skin-on chicken thighsKosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter (about 28g)
225g cremini mushrooms, halved
3 large shallots, diced
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons plain flour (about 25g)
120ml dry white wine
475ml chicken stock
450g baby gold potatoes, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
60ml double cream

How To Make French Chicken Casserole

Preheat Oven: Preheat your oven to 160°C (fan)/180°C (conventional)/350°F.
Prepare and Sear the Chicken: Season the chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Heat the butter in a Dutch oven over medium heat. Working in batches, add chicken thighs, skin-side down, and sear both sides until golden brown (about 2-3 minutes per side). Set aside.
Cook the Vegetables: Add the mushrooms, shallots, and celery to the Dutch oven. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. Season with salt and pepper to taste. Stir in the garlic and cook for another minute until fragrant.
Create the Sauce: Whisk in the flour and cook for 1 minute until lightly browned. Pour in the white wine, scraping the bottom of the pot to lift any browned bits. Stir in the chicken stock, followed by the potatoes, thyme, rosemary, and bay leaf. Return the chicken thighs to the Dutch oven, skin-side up.
Bake the Casserole: Place the Dutch oven in the oven and bake for 40-45 minutes, or until the chicken reaches an internal temperature of 79°C (175°F) and the potatoes are tender.
Finish the Dish: Remove the casserole from the oven and stir in the double cream. Season with salt and pepper to taste.
Serve: Serve immediately while hot, and enjoy!

Recipe Tips

Sear the chicken well: Make sure the chicken thighs are golden brown before removing them from the pan. This adds extra flavour to the dish and keeps the chicken juicy.
Use fresh herbs: Fresh thyme and rosemary really enhance the flavour. If you don’t have fresh herbs, dried ones can be used, but reduce the quantity by half.
Don’t skip the wine: The white wine helps deglaze the pot and gives the casserole a rich depth of flavour. If you prefer, you can substitute it with extra chicken stock, but the wine adds a unique taste.
Ensure the chicken is fully cooked: To be safe, check that the chicken has reached an internal temperature of 79°C (175°F) before serving. This ensures the meat is tender and fully cooked.
Creamy finish: Stir in the double cream at the end for a smooth, creamy texture that makes the sauce rich and velvety. Adjust seasoning with salt and pepper to taste.

How To Store Leftovers

Refrigerate: Store leftovers french chicken casserole in an airtight container in the fridge for up to 3 days.
Freeze: Store leftovers french chicken casserole in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat leftovers french chicken casserole in the oven at 350°F for 15-20 minutes , or until hot throughout. Alternatively, heat on the stovetop over low heat, stirring occasionally, until fully heated.

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