Québécois Poulet en Casserole
A comforting and hearty one-pot chicken and vegetable casserole, a staple in many Québécois homes, often featuring a creamy sauce and savory herbs.
🧂 Ingredients
- 1.5 kg Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 3 tbsp Butter
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and sliced)
- 3 medium Celery stalks(sliced)
- 4 minced Garlic cloves
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 tbsp Fresh thyme(chopped)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
👨‍🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Season chicken pieces generously with salt and pepper.
- 2
In a large oven-safe pot or Dutch oven, melt butter over medium-high heat. Brown chicken pieces on all sides until golden brown. Remove chicken and set aside.
- 3
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- 6
Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 7
Return the browned chicken to the pot. Stir in heavy cream and fresh thyme. Season with salt and pepper to taste.
- 8
Cover the pot and transfer to the preheated oven. Bake for 1 hour, or until chicken is cooked through and tender.
- 9
Remove from oven, garnish with fresh parsley, and serve hot.
đź’ˇ Pro Tips
- âś“For a richer flavor, use a combination of chicken thighs and breasts.
- âś“If the sauce is too thin, you can thicken it by simmering uncovered for the last 10-15 minutes of cooking.
- âś“This dish can be made ahead of time and reheated.
🔄 Variations
- Add diced potatoes along with the carrots and celery.
- Stir in a handful of frozen peas during the last 10 minutes of baking.
- For a touch of acidity, add a splash of white wine when deglazing the pot.