French Country Casserole
Transport your taste buds to the French countryside with this rustic and hearty French Country Casserole, a one-pot wonder brimming with comforting flavors. Tender, golden-seared chicken thighs are nestled among a medley of wholesome vegetables like carrots, parsnips, and red potatoes, all bathed in a luscious sauce of dry white wine, chicken broth, and a touch of heavy cream. Infused with fragrant thyme and fresh rosemary, this dish is both elegant and easy to prepare, making it perfect for a cozy family dinner or a sophisticated dinner party. With a simple yet flavorful preparation in an oven-safe skillet or Dutch oven, this casserole highlights the art of slow roasting, bringing out rich, savory depths in every bite. Garnish with a sprinkle of fresh parsley for a vibrant finish and serve with crusty bread to soak up every drop of the creamy sauce. Perfect for warming up on cool evenings, this French-inspired meal captures the heart of rustic home cooking.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, peeled and sliced into 1/2-inch pieces
- 2 medium parsnips, peeled and sliced into 1/2-inch pieces
- 12 pieces small red potatoes, halved
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the olive oil and 1 tablespoon of butter.
Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the diced onion and cook for 3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots, parsnips, and red potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir to evenly coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the white wine, scraping the bottom of the skillet to deglaze. Cook for 2-3 minutes until the wine reduces slightly.
Stir in the chicken broth, heavy cream, dried thyme, rosemary, remaining salt, and pepper. Bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up. Ensure the chicken is partially submerged in the sauce.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 40 minutes covered, then remove the lid/foil and bake for an additional 20 minutes until the chicken is fully cooked and the vegetables are tender.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1169 mg | 25% | |
*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.
