Hearty French Chicken Casserole

Serves 4-6.


  • 2 Tbsp butter
  • 2 lbs chicken thigh fillets
  • 5 slices of bacon
  • 1 white onion, sliced thinly
  • 1 leek, trimmed and sliced thinly
  • 1 garlic clove, minced
  • 4 carrots cut into 1” pieces
  • 1 ½ cups of white wine
  • 1 ½ cups chicken stock
  • 6 tbsp crème fraiche or sour cream
  • 8 oz button mushrooms, whole
  • 1 ½ tbsp flour
  • 2 tsp fresh thyme leaves, chopped
  • 2 tbsp fresh parsley, chopped finely
  • Pepper
  • Salt


  • In a sauté pan, fry bacon until crispy. Set bacon aside but save 2 tsp of bacon oil. Once the bacon is cooled, chop it up.
  • Dry chicken out on paper towels and season with salt and pepper on both sides.
  • Heat ½ tbsp of butter in a casserole dish on medium heat, add half of the chicken and cook for 3-4 mins on each side. Remove the meat and set aside. Repeat with the other half of the chicken.
  • Using the same casserole, add the bacon oil and fry the carrots, onion, leeks to soften slightly. Add the garlic, more salt and cook one more minute.
  • Pour over the wine and chicken stock and add the thyme. Scrape the bottom of the casserole dish with a high-heat rubber spatula to release any bits stuck to the bottom of the pan.
  • Add the mushrooms, chicken, and bacon to the casserole dish. Bring to a boil, then lower heat to a simmer.
  • Cover the casserole dish with a tight lid and cook for 30 minutes, until the chicken is tender.
  • Remove the chicken and set aside.
  • Melt the remaining 1 tbsp of butter and mix with the flour. Add the mixture to the casserole and stir to dissolve completely. Heat until the sauce has thickened slightly, about 5 minutes.
  • Add the crème fraiche and place chicken back into the mixture and cook for 10 more minutes.
  • Add the chopped parsley and season to-taste.

Serve hot with mashed potatoes or buttered noodles.

French Press