Chicken Thyme and Shallot Casserole

Delight your taste buds with this Chicken Thyme and Shallot Casserole, a comforting one-pot wonder that combines tender, golden-browned chicken thighs with sweet caramelized shallots, earthy fresh thyme, and hearty root vegetables like baby potatoes and carrots. This oven-baked dish is elevated with a rich sauce made from dry white wine and chicken stock, thickened to perfection with a touch of flour. The result is a flavor-packed casserole that’s ideal for cozy dinners or special family meals. With minimal prep and the convenience of a single casserole dish, this recipe is perfect for both novice cooks and seasoned chefs looking for a rustic, yet elegant, meal. Serve it straight from the oven, garnished with vibrant parsley, for a dish that looks as good as it tastes. Keywords: chicken casserole recipe, chicken thyme casserole, one-pot chicken dinner, chicken and shallot casserole.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 8 whole shallots
• 4 whole garlic cloves
• 6 sprigs fresh thyme sprigs
• 500 grams baby potatoes
• 2 medium carrots
• 500 milliliters chicken stock
• 250 milliliters dry white wine
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley (for garnish)

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Season the chicken thighs with salt and pepper on both sides.

Step 3

In a large oven-safe casserole dish or Dutch oven, heat olive oil over medium-high heat.

Step 4

Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken and set it aside.

Step 5

Peel the shallots and garlic cloves. Slice the carrots into thick rounds, and halve the baby potatoes.

Step 6

In the same pan, add butter, melt it, and sauté the shallots and garlic cloves until lightly caramelized, about 3-4 minutes.

Step 7

Add the carrots and potatoes to the pan. Sprinkle in the flour and stir well to coat the vegetables evenly, cooking for 1 minute.

Step 8

Deglaze the pan with white wine, scraping the bottom to release any browned bits. Allow it to simmer for 2 minutes.

Step 9

Pour in the chicken stock, stirring to combine. Add the thyme sprigs and season with a pinch of salt and pepper.

Step 10

Nestle the seared chicken thighs on top of the vegetables, skin-side up.

Step 11

Cover the casserole dish with a lid or foil and transfer it to the oven. Bake for 50 minutes.

Step 12

Uncover and bake for an additional 15-20 minutes to crisp up the chicken skin and slightly reduce the sauce.

Step 13

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2633.2g)

Amount per serving	% Daily Value*
Calories	3446.2

Total Fat 209.2g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 852mg	0%
Sodium 3441.5mg	0%
Total Carbohydrate 166.0g	0%
Dietary Fiber 19.9g	0%
Total Sugars 32.3g
Protein 201.2g	0%

Vitamin D 0IU	0%
Calcium 408.3mg	0%
Iron 19.7mg	0%
Potassium 5270.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 24.0%

Carbs: 19.8%