Chicken Thyme and Shallot Casserole
Delight your taste buds with this Chicken Thyme and Shallot Casserole, a comforting one-pot wonder that combines tender, golden-browned chicken thighs with sweet caramelized shallots, earthy fresh thyme, and hearty root vegetables like baby potatoes and carrots. This oven-baked dish is elevated with a rich sauce made from dry white wine and chicken stock, thickened to perfection with a touch of flour. The result is a flavor-packed casserole that’s ideal for cozy dinners or special family meals. With minimal prep and the convenience of a single casserole dish, this recipe is perfect for both novice cooks and seasoned chefs looking for a rustic, yet elegant, meal. Serve it straight from the oven, garnished with vibrant parsley, for a dish that looks as good as it tastes. Keywords: chicken casserole recipe, chicken thyme casserole, one-pot chicken dinner, chicken and shallot casserole.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 8 whole shallots
- 4 whole garlic cloves
- 6 sprigs fresh thyme sprigs
- 500 grams baby potatoes
- 2 medium carrots
- 500 milliliters chicken stock
- 250 milliliters dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Preheat the oven to 180°C (350°F).
Season the chicken thighs with salt and pepper on both sides.
In a large oven-safe casserole dish or Dutch oven, heat olive oil over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken and set it aside.
Peel the shallots and garlic cloves. Slice the carrots into thick rounds, and halve the baby potatoes.
In the same pan, add butter, melt it, and sauté the shallots and garlic cloves until lightly caramelized, about 3-4 minutes.
Add the carrots and potatoes to the pan. Sprinkle in the flour and stir well to coat the vegetables evenly, cooking for 1 minute.
Deglaze the pan with white wine, scraping the bottom to release any browned bits. Allow it to simmer for 2 minutes.
Pour in the chicken stock, stirring to combine. Add the thyme sprigs and season with a pinch of salt and pepper.
Nestle the seared chicken thighs on top of the vegetables, skin-side up.
Cover the casserole dish with a lid or foil and transfer it to the oven. Bake for 50 minutes.
Uncover and bake for an additional 15-20 minutes to crisp up the chicken skin and slightly reduce the sauce.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 32.3 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5270 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
