Classic French Chicken Casserole

I have adapted this recipe for Classic French Chicken Casserole from Louise Parker’s Lean for Life Cookbook which was reviewed by Marvellous Mother-in-law in January. Click here for the review.


Classic French Chicken Casserole

Ingredients: Serves 4
2 tablespoons olive oil
8 skinless, bone-in chicken thighs
2 large onions – finely chopped
2 celery sticks – finely chopped
4 carrots – finely chopped
200 ml dry white wine
200ml cognac or brandy
40-50 garlic cloves, skin on, from 4 whole garlic bulbs
3 thyme sprigs
sea salt and black pepper

How to prepare:

Preheat the oven to 160℃/325℉/Gas Mark 3

Heat one tablespoon of the oil in a casserole dish over a medium heat and slowly brown the chicken thighs on all sides. As the skin is removed you’ll need to do this over a lower temperature than usual and give them a good wiggle around to prevent them sticking to the dish.

Remove the chicken from the dish and sweat the onion, celery and carrot in the remaining tablespoon of oil until the onion is nicely softened. Return the chicken to the dish with all the garlic cloves – do not panic – and add the wine, Cognac and thyme sprigs, Season. Give it a gentle stir, scraping up any bits from the bottom of the dish without upsetting the chicken too much, then pop in the over for 1 hour and 30 minutes, until the chicken just falls off the bone and the garlic is sticky and sweet. Check the seasoning and adjust if necessary.

Louise Parker suggest you serve in large bowls, on a bed of steamed or sautéed spinach. I served with lots of mashed potatoes and other green vegetables. All equally as nice!