Hairy Bikers French Chicken Casserole

Hairy Bikers French Chicken Casserole is made with chicken, Sauvignon Blanc, unsmoked bacon lardons, button mushrooms, onions, garlic, and fresh herbs. This easy French Chicken Casserole recipe creates a delicious dinner that takes about 13 hours and 15 minutes to prepare (including marinating time) and can serve up to 4 people.

Hairy Bikers French Chicken Casserole Ingredients

• 3 bay leaves, fresh or dried
• 1 sprig of fresh thyme
• 1 sprig of fresh parsley
• 1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone-in
• 750ml bottle Pouilly-Fumé or other Sauvignon Blanc
• 1 tbsp olive oil
• 100g/3½oz unsmoked bacon lardons
• 1 onion, finely chopped
• 15g/½oz butter, plus extra to serve
• 200g/7oz button mushrooms
• 3 garlic cloves, finely chopped
• 1 egg yolk
• 100ml/3½fl oz single cream
• Salt and freshly ground black pepper
• Handful fresh parsley, roughly chopped, to serve
• Egg noodles, cooked and buttered, to serve

How To Make Hairy Bikers French Chicken Casserole

1. Prepare the marinade: Tie the bay leaves, thyme, and parsley into a bouquet garni and place in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours.
2. Cook the bacon and onion: Heat the oil in a large lidded casserole dish over medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly.
3. Add mushrooms and butter: Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions, and mushrooms to a plate and set aside.
4. Brown the chicken: Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned.
5. Add garlic: Add the garlic and cook for 1–2 minutes. Return the bacon, onion, and mushrooms to the casserole.
6. Add marinade and simmer: Pour over two-thirds of the marinade (discard the rest) and bring to a boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone.
7. Prepare the sauce: Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan.
8. Serve: Garnish with the parsley and serve with buttered noodles.

Recipe Tips

• Soak the Chicken: Marinate the chicken in the wine and herbs for at least 12 hours to make it taste amazing.
• Brown the Chicken: Cook the chicken well on both sides to give it a nice colour and flavour.
• Choose Good Wine: Use a good-quality Sauvignon Blanc like Pouilly-Fumé for the best taste.
• Gently Cook the Sauce: When you add the egg yolk and cream, cook slowly on low heat to keep the sauce smooth and creamy.
• Serve Right Away: Serve the casserole hot with buttered noodles for the best taste.

What To Serve With French Chicken Casserole

French Chicken Casserole goes well with mashed potatoes, green beans, crusty bread, or a fresh salad. You can also serve it with roasted vegetables, steamed broccoli, rice, or creamy polenta for a tasty dinner.

How To Store Leftovers

• Refrigerate: Store the casserole in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze the casserole in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.

How To Reheat Leftovers

• In The Oven: Preheat the oven to 180°C (350°F). Place the casserole in an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until hot.
• In The Microwave: Place a portion of the casserole in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.
• On the Stove: Heat the casserole in a saucepan over medium heat, stirring occasionally, until thoroughly heated.

French Chicken Casserole Nutrition Facts

• Calories: 450
• Protein: 32g
• Fat: 25g
• Saturated Fat: 9g
• Carbohydrates: 10g
• Sugars: 3g
• Fiber: 2g
• Sodium: 750mg
• Cholesterol: 160mg

Try More Hairy Bikers Recipes:

• Hairy Bikers Stuffed Marrow
• Hairy Bikers Leek And Potato Soup
• Hairy Bikers Pork Pie
• Hairy Bikers Venison Casserole

Hairy Bikers French Chicken Casserole

Author: Hamdi Saidani Cooking Method:Stovetop And Oven Baking Cuisine:Uk, French Courses:Dinner Recipe Keys: F French Chicken Casserole

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 20 minutesMarinating time:12 hours Total time:13 hours 50 minutesServings:4 servingsCalories:450 kcal Best Season:Summer

Description

Hairy Bikers French Chicken Casserole is made with chicken, Sauvignon Blanc, unsmoked bacon lardons, button mushrooms, onions, garlic, and fresh herbs. This easy French Chicken Casserole recipe creates a delicious dinner that takes about 13 hours and 15 minutes to prepare (including marinating time) and can serve up to 4 people.

Ingredients

• 3 bay leaves, fresh or dried
• 1 sprig of fresh thyme
• 1 sprig of fresh parsley
• 1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone-in
• 750ml bottle Pouilly-Fumé or other Sauvignon Blanc
• 1 tbsp olive oil
• 100g/3½oz unsmoked bacon lardons
• 1 onion, finely chopped
• 15g/½oz butter, plus extra to serve
• 200g/7oz button mushrooms
• 3 garlic cloves, finely chopped
• 1 egg yolk
• 100ml/3½fl oz single cream
• Salt and freshly ground black pepper
• Handful fresh parsley, roughly chopped, to serve
• Egg noodles, cooked and buttered, to serve

Instructions

1. Prepare the marinade: Tie the bay leaves, thyme, and parsley into a bouquet garni and place in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours.
2. Cook the bacon and onion: Heat the oil in a large lidded casserole dish over medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly.
3. Add mushrooms and butter: Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions, and mushrooms to a plate and set aside.
4. Brown the chicken: Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned.
5. Add garlic: Add the garlic and cook for 1–2 minutes. Return the bacon, onion, and mushrooms to the casserole.
6. Add marinade and simmer: Pour over two-thirds of the marinade (discard the rest) and bring to a boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone.
7. Prepare the sauce: Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan.
8. Serve: Garnish with the parsley and serve with buttered noodles.

Notes

• Soak the Chicken: Marinate the chicken in the wine and herbs for at least 12 hours to make it taste amazing.
• Brown the Chicken: Cook the chicken well on both sides to give it a nice colour and flavour.
• Choose Good Wine: Use a good-quality Sauvignon Blanc like Pouilly-Fumé for the best taste.
• Gently Cook the Sauce: When you add the egg yolk and cream, cook slowly on low heat to keep the sauce smooth and creamy.
• Serve Right Away: Serve the casserole hot with buttered noodles for the best taste.

Keywords:Hairy Bikers French Chicken Casserole, French Chicken Casserole, Coq au Pouilly-Fumé