Name: Creamy French Chicken Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 6 bone-in skin-on chicken thighs; Salt and freshly ground black pepper to taste; 2 tablespoons unsalted butter; 12 tomatoes; 8 ounces cremini mushrooms, halved; 3 large shallots, diced; 2 ribs celery, diced; 3 cloves garlic, minced; 1 pound baby gold potatoes, halved; 3 tablespoons all-purpose flour; ½ cup dry white wine; 2 cups chicken stock; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; ¼ cup heavy cream

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Introduction

Creamy French Chicken is a comforting and flavorful dish featuring tender chicken thighs braised in a rich, creamy sauce with mushrooms, shallots, and fresh herbs. Paired with baby potatoes, it makes a perfect hearty meal for any occasion.

A white pan filled with a creamy sauce that has a light yellow color and smooth texture, holding pieces of browned chicken with crispy golden skin on top. There are several chunks of golden potato pieces scattered evenly throughout the sauce. Small sprigs of green herbs are sprinkled across the dish, adding a fresh touch. The pan sits on a neutral-colored cloth on a white marbled surface, showing some browning and cooking marks on the pan's inside edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in skin-on chicken thighs
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
½ cup dry white wine
2 cups chicken stock
1 pound baby gold potatoes, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
¼ cup heavy cream

Instructions

Step 1: Season the chicken thighs generously with salt and freshly ground black pepper.
Step 2: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5-7 minutes. Flip and brown the other side for 5 minutes. Remove the chicken and set aside.
Step 3: Add the diced shallots and celery to the same pot and sauté until softened, about 3-4 minutes. Add the mushrooms and cook until browned, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Step 4: Sprinkle the flour over the vegetables and stir constantly to form a roux. Cook for 2 minutes to eliminate the raw flour taste.
Step 5: Pour in the white wine, scraping up browned bits from the bottom. Let it reduce by half, then add chicken stock and stir to combine. Bring to a simmer.
Step 6: Add the potatoes, thyme, rosemary, and bay leaf. Nestle the chicken back into the pot, partially submerged in the liquid.
Step 7: Cover, reduce heat to low, and simmer gently for 30 minutes, until chicken is cooked and potatoes are tender.
Step 8: Stir in the heavy cream and simmer uncovered for 5 minutes to thicken the sauce slightly.
Step 9: Remove bay leaf and herb sprigs. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs if desired.

Tips & Variations

For extra depth, use a splash of dry sherry instead of white wine.
Swap baby potatoes for fingerlings or new potatoes for different texture.
Adding a handful of spinach or kale near the end boosts color and nutrients.
Use skinless chicken thighs for a lighter version, though skin adds more flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. The sauce may thicken on standing; add a splash of chicken stock or cream when reheating if needed.

How to Serve

A round light blue pan holds a creamy yellow sauce base with visible herbs and spices mixed in. There are seven browned chicken pieces with crisp golden skin arranged unevenly across the pan. Mixed around the chicken pieces are several halved golden potatoes with a slightly roasted texture. Small sprigs of fresh green thyme are scattered lightly over the sauce and chicken. The edge of the pan shows some browned sauce residue, hinting at cooking. The background features a soft out-of-focus wooden surface with a white marbled textured cloth partially draped near the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay moister and more flavorful when braised. If using breasts, reduce cooking time to avoid drying out.

What kind of white wine works best?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal for deglazing and adding brightness to the sauce.