Description
A classic French chicken casserole slow-cooked in white wine, aromatic herbs, and vegetables. Tender chicken, rich sauce, and optional potatoes make this dish perfect for a comforting dinner. Variations include à la Normande (with cream and apples) or a hearty slow-cooker version.
Ingredients
🛒 Ingredients (serves 4–6):
For the Chicken & Sauce:
1 whole chicken, cut into pieces (or 6–8 chicken thighs/drumsticks)
2 tablespoons olive oil
4 slices bacon, chopped (optional)
1 large onion, sliced
2–3 carrots, sliced
2–3 garlic cloves, minced
1 cup white wine (dry)
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 teaspoon fresh rosemary
2 bay leaves
Salt and pepper, to taste
1 tablespoon flour (optional, for thickening)
Optional Add-ins:
2–3 medium potatoes, cubed
1 cup mushrooms, sliced
2 tablespoons heavy cream (for a creamy à la Normande version)
Fresh parsley, chopped, for garnish
Instructions
📝 Instructions:
Step 1: Prep & Sear Chicken
Season chicken pieces with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Brown chicken on all sides (about 5–7 minutes per side). Remove and set aside.
Step 2: Cook Vegetables & Bacon
In the same pan, cook chopped bacon until crisp.
Add onion, carrots, and garlic; sauté until softened (5 minutes).
Step 3: Deglaze & Build Sauce
Stir in tomato paste, then pour in white wine. Scrape up browned bits from the bottom.
Add chicken broth, thyme, rosemary, bay leaves, and optional potatoes/mushrooms. Bring to a simmer.
Step 4: Combine & Simmer
Return chicken to the pan. Cover and simmer on low heat for 40–50 minutes, until chicken is tender and fully cooked.
Optional: mix flour with a little water and stir in to thicken sauce. For creamy version, stir in heavy cream at the end.
Step 5: Serve
Remove bay leaves.
Garnish with chopped parsley and serve hot with crusty bread or over rice/pasta.
Notes
- Slow Cooker: Brown chicken and veggies first, then transfer everything to a slow cooker. Cook on low 6–8 hours.
- Wine: Dry white wine works best; use red wine if you prefer classic Coq au Vin.
- Make Ahead: Prepare the casserole a day in advance; flavors deepen overnight.
- Vegetable Variations: Add parsnips, turnips, or leeks for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish / Casserole
- Method: Stovetop / Slow-Cooker
- Cuisine: French