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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the olive oil and 1 tablespoon of butter.

Step 4

Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 5

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.

Step 6

Stir in the minced garlic and cook for another minute until fragrant.

Step 7

Add the carrots, parsnips, and red potatoes to the skillet. Cook for 5 minutes, stirring occasionally.

Step 8

Sprinkle the flour over the vegetables and stir to evenly coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 9

Slowly pour in the white wine, scraping the bottom of the skillet to deglaze. Cook for 2-3 minutes until the wine reduces slightly.

Step 10

Stir in the chicken broth, heavy cream, dried thyme, rosemary, remaining salt, and pepper. Bring the mixture to a simmer.

Step 11

Nestle the seared chicken thighs back into the skillet, skin-side up. Ensure the chicken is partially submerged in the sauce.

Step 12

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 13

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.

Step 14

Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	3741.3 grams (3741.3g)

Amount per serving	% Daily Value*
Calories	4171

Total Fat 206.10g	264%
Saturated Fat 77.70g	389%
Polyunsaturated Fat 0.00g
Cholesterol 911mg	304%
Sodium 6583mg	286%
Total Carbohydrate 341.90g	124%
Dietary Fiber 45.70g	163%
Total Sugars 36.30g
Protein 206.80g	414%

Vitamin D 0IU	0%
Calcium 442mg	34%
Iron 25mg	139%
Potassium 11094mg	236%

*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: 45.8%

Protein: 20.4%

Carbs: 33.8%