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French Chicken Casserole Recipe (Alcohol-Free Version)

Craving a comforting, one-pot meal that’s both rich in flavor and effortless to make? This French Chicken Casserole is the answer!
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Course: Main Course
Cuisine: French
Keyword: French Chicken Casserole Recipe (Alcohol-Free Version)
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 617kcal

Ingredients

  • 2 tbsp olive oil
  • 6 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 cup button mushrooms, quartered
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ cup low-sodium chicken broth + 1-2 teaspoons lemon juice
  • 1 pound baby potatoes, halved
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)

Instructions

Brown the Chicken:

  • Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. Once done, remove the chicken and set aside.

Sauté the Vegetables:

  • In the same pot, add the chopped onion, minced garlic, sliced celery, and quartered mushrooms. Cook until the vegetables soften, about 5 minutes.

Season & Deglaze:

  • Add the thyme and rosemary to the pot. Pour in ½ cup of chicken broth mixed with 1-2 teaspoons of lemon juice. Stir, scraping up any bits stuck to the bottom. Let the mixture simmer for about 2 minutes.

Add Potatoes & Broth:

  • Stir in the halved baby potatoes and the remaining chicken broth. Bring to a simmer. Then, return the browned chicken thighs to the pot. Cover and simmer for 30 minutes, until the chicken is nearly cooked through.

Finish the Casserole:

  • Stir in the heavy cream and frozen peas. Cook for an additional 10-15 minutes, until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened slightly. Season with salt and pepper to taste.

Serve:

  • Garnish with freshly chopped parsley before serving.

Notes

  • Season Generously: Make sure to season the chicken well with salt and pepper to enhance the flavors of the entire casserole.
  • Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the casserole near the end of cooking.

Nutrition

Calories: 617kcal | Carbohydrates: 24g | Protein: 30g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 165mg | Potassium: 923mg | Fiber: 4g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 3mg
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