Brittany Chicken Casserole

Indulge in the rustic charm of Brittany with this hearty Brittany Chicken Casserole, a dish that fuses tender, golden-seared chicken thighs with an irresistibly creamy blend of leeks, carrots, celery, and mushrooms. Infused with the earthy aroma of fresh thyme, bay leaves, Dijon mustard, and a splash of dry white wine, this casserole boasts layers of rich, comforting flavors. Perfectly balanced with a luscious cream-based sauce and a crispy oven-finished chicken skin, it’s a dish that feels as cozy as it is elegant. Ready in just 80 minutes, this crowd-pleasing casserole serves six and pairs beautifully with crusty bread, mashed potatoes, or a bed of rice. Ideal for dinner parties or a weeknight treat, it’s the French-inspired comfort food you didn’t know you needed!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 medium Leeks (white and light green parts, sliced thin)
• 3 medium Carrots (peeled, sliced into rounds)
• 2 stalks Celery stalks (sliced)
• 1 cup Button mushrooms (cleaned and halved)
• 3 cloves Garlic (minced)
• 1 cup Dry white wine
• 2 cups Chicken stock
• 0.75 cup Heavy cream
• 1 tablespoon Whole-grain Dijon mustard
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with a paper towel and season them with salt and pepper on both sides.

Step 3

In a large oven-safe casserole dish or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.

Step 4

Add the chicken thighs to the dish, skin-side down, and sear for 5-6 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside on a plate.

Step 5

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the dish, followed by the sliced leeks, carrots, celery, and mushrooms. Cook for 7-8 minutes, stirring frequently, until the vegetables are softened.

Step 6

Stir in the minced garlic and sprinkle the flour over the vegetables. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 7

Deglaze the dish by pouring in the white wine. Scrape the bottom with a wooden spoon to release any browned bits. Simmer for 3-4 minutes until the wine is reduced by half.

Step 8

Pour in the chicken stock, heavy cream, and Dijon mustard. Stir well to combine.

Step 9

Add the bay leaves and thyme sprigs to the dish. Return the seared chicken thighs to the casserole, placing them skin-side up on top of the vegetables.

Step 10

Season with additional salt and pepper if needed. Cover the dish with a lid or foil and place it in the preheated oven.

Step 11

Bake for 35 minutes, then uncover and bake for an additional 10 minutes to allow the chicken skin to crisp up.

Step 12

Remove the casserole from the oven and discard the bay leaves and thyme sprigs. Garnish with chopped parsley before serving.

Step 13

Serve hot with crusty bread or over a bed of rice or mashed potatoes.

Nutrition Facts

Serving size	2619.2 grams (2619.2g)

Amount per serving	% Daily Value*
Calories	3666

Total Fat 272.70g	350%
Saturated Fat 101.40g	507%
Polyunsaturated Fat 2.70g
Cholesterol 1045mg	348%
Sodium 3745mg	163%
Total Carbohydrate 63.70g	23%
Dietary Fiber 9.50g	34%
Total Sugars 18.90g
Protein 200.60g	401%

Vitamin D 10IU	52%
Calcium 336mg	26%
Iron 19mg	107%
Potassium 3191mg	68%

*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.

Source of Calories

Fat: 69.9%

Protein: 22.9%

Carbs: 7.3%