Description
Hearty chicken casserole delivers comfort straight from grandma’s kitchen, blending rich flavors and creamy textures into one satisfying meal. Home cooks will savor this classic dish that brings warmth and nostalgia to family dinner tables.
Ingredients
Scale
Main Ingredients:
- 8 skinless chicken thighs, bone-in
- 250 g (8.8 oz) dry cured bacon, snipped into small pieces
- 200 g (7 oz) small chestnut mushrooms, quartered
Vegetables and Aromatics:
- 2 large onions, chopped
- 2 large sprigs of thyme
- 1 small bunch of sage, 6 leaves removed for garnish
- 2 bay leaves
- 1 small bunch of parsley, chopped
Liquids and Seasonings:
- 2 tablespoons sunflower oil
- 30 g (1 oz) plain (all-purpose) flour
- 150 ml (5 fl oz) hot chicken stock
- 150 ml (5 fl oz) dry white wine
- 100 g (3.5 oz) full-fat creme fraiche
- 1 knob of butter
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Prepare a 160C (315F) heated oven for the casserole preparation.
- Render bacon in a skillet until crispy, simultaneously caramelizing onions to develop rich, golden color.
- Transfer bacon and onions to a separate dish, maintaining pan drippings for subsequent cooking.
- Sear chicken pieces in the same pan, creating a deep golden-brown exterior to seal in moisture.
- Dust pan with flour, creating a roux base for the sauce.
- Gradually incorporate hot stock and wine, whisking continuously to eliminate lumps and create a smooth, velvety sauce.
- Reintroduce chicken, bacon, and onions into the sauce, seasoning with aromatic herbs, salt, and pepper.
- Cover casserole dish and bake for 30 minutes, allowing flavors to meld and chicken to become tender.
- Fold in sliced mushrooms and luxurious creme fraiche, exposing the dish for an additional 15-20 minutes to concentrate flavors and achieve a slightly thickened consistency.
- While casserole finishes, quickly crisp sage leaves in bubbling butter until delicately fragrant and crisp.
- Finish by garnishing with freshly chopped parsley and strategically placed crispy sage leaves before serving.
Notes
- Perfectly brown chicken by patting it dry before sautéing to achieve a golden, crispy exterior that locks in moisture and adds rich flavor.
- Use room temperature stock and wine when creating the sauce to prevent temperature shock and ensure smooth, lump-free consistency.
- Swap creme fraiche with Greek yogurt or coconut cream for dairy-free or lower-fat alternatives that maintain the creamy texture.
- Finely chop sage leaves just before frying to release maximum aromatic oils and create a more intense herb flavor throughout the dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg