This classic French chicken casserole with bacon is an easy but impressive recipe, a traditional warming stew, cooked on the stove top that is delicious, comforting and adaptable.
French chicken casserole
This traditional chicken casserole showcases everything that is wonderful about rustic French cooking. The chicken is succulent, the vegetables tender and the flavours are exquisite, and all with no fuss at all. It’s even gluten free!
See also
- All cooked in one pot – this chicken chorizo pasta is a delicious weeknight dinner with minimal washing up
- Pumpkin chilli chicken is a delicious warming stew – ideal for batch cooking
- Fakeaway at its best – try my chicken shish kebabs
Everyone loves a good stew, warming, comforting, unfussy food that speaks of home. My version of a classic French chicken stew recipe is a true one-pot dish, so you don’t need anything else alongside.
Cooking everything together means the potatoes absorb some of the stock and all those delicious flavours and everything has a harmonious unity to it.
Also the ingredients are fairly free and easy in this recipe – don’t worry too much about the exact quantities – a bit more of one vegetable, or a bit less of another, it is all good.
Don’t be surprised that there’s no cream in this chicken casserole – I know some French recipes use this, but those are a fancier style of recipe, and mine is a homely, everyday stew.
This is all cooked on the stove top – so no need to turn the oven on – which makes this perfect for warmer days.
For a tasty, natural, no-nonsense week night dinner, this chicken and bacon casserole recipe is hard to beat.
Why make French chicken and bacon casserole
- classically delicious French rustic cooking
- adaptable, don’t get hung up on having the exact amount of the ingredients
- an easy one-pot dinner
- natural and nourishing
- this easy chicken casserole is gluten free
- make ahead – with a simple adjustment you can make ahead.
French chicken casserole ingredients
- Chicken thighs (skin off and boned) – I nearly always buy thighs if I want chicken pieces, as they are moister and have more flavour than breast meat. If you buy skin-on thighs, simply pull the skins off. Then use a small paring knife to cut out the bones. Save these in the freezer for the next time you make chicken stock.
- Bacon – 2 rashers back bacon or 4 rashers streaky, cut into lardons. smoked or unsmoked or use a packet of lardons or pancetta.
- Mushrooms – white button mushrooms or chestnut mushrooms. I far prefer chestnut mushrooms for the flavour
- Onion – white or red or a couple of shallots
- Leek – one large leek – or two smaller ones
- Baby potatoes – waxy and thin skinned so that they can be scraped rather than peeled
- Chicken stock – the open secret of good French cooking is that good stock makes all the difference
- Fresh parsley (optional, not shown) – to garnish
How to make French chicken casserole – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. Trim and slice the leek and peel and chop the onion. Wipe mushrooms clean.
New potatoes can be scraped if they need it, but may need no more than a wash. Cut them into bite sized pieces.
Step Two – Fry the chicken in half the oil in the casserole dish, until it turns golden. Then remove from the dish and set aside.
Step Three – Chop the bacon. Fry the bacon and onion together until it has some colour and is softened. Again, remove from the pan and set to one side.
Step Four – Add the rest of the oil to the pan along with the mushrooms and sliced leeks. Fry them gently and take care not to break the leeks up.
Step Five – Now put the potatoes in with the mushrooms and leeks. Return the onion and bacon to the pan.
Make ahead – if making the casserole ahead, or for the freezer do not add the potatoes at this stage. hen you want to serve, par boil them, and then add to finish cooking as you reheat the casserole.
Step Six – Nestle the chicken pieces in among the other ingredients and pour the stock over the top.
Season generously with salt and freshly ground black pepper. Bring the pan up to a simmer, cover, and cook for about 45 minutes on the stove top, until the chicken is cooked through and the potatoes are tender.
You may need a diffuser to control the heat – you want the casserole to gently simmer, not boil.
Step Seven – Check the consistency and seasoning and adjust if necessary. Garnish with freshly chopped parsley and serve hot.
Helen’s Fuss Free Tip
If you feel that you need to thicken the stew, you can do this with a little cornflour.
Scoop out some of the stock, and allow to cool.
Put 2 tsp of cornflour into a small bowl. Add the cooled stock to the cornflour, stir to make a runny paste and return this to the casserole. Stir in and allow to simmer for another couple of minutes to thicken. The cloudiness of the cornflour paste will vanish once it is cooked. Repeat if needed. Do not add cornflour directly to the hot casserole.
Serving suggestion
Enjoy your French chicken and bacon casserole while it’s hot and fresh! As this is a one pot, with meat, vegetables and potatoes it really does not need anything served with it. If you want some extra vegetables it would be delicious with a side of braised celery.
Variations
- You can use other chicken portions here, though I prefer thighs.
- Add some extra vegetables. Carrots are a traditional addition to a French chicken stew but you can use whatever is in season.
- You can add some woody herbs; like oregano, to this, but I think that there is more than enough flavour not to need them.
- Substitute up to 100 ml of the stock for white wine or some dry cider.
- I cook this on the stove top – but if the oven is on for something else give it about 45 – 60 minutes at 160C fan / Gas 4 / 350F
Storage
Fridge – Pack your casserole into air tight containers and put in the fridge as soon as it is cold. Reheat in a microwave safe container or in a covered pan on the stove top over a low heat.
Freezer – This French chicken stew recipe is suitable for freezing. Once defrosted, I find it better to scoop out the potatoes and fry them rather than heating them in the broth with the chicken and other vegetables.
Hints and tips
- For the best flavour fry the chicken thighs off properly so they go golden. If you are not using a non stick pan make sure that the oil is hot before you add them and let them sit and brown.
- if you are planning on making this ahead for a dinner party I would make without the potatoes, then par boil them and add as you reheat the casserole.
FAQs
Absolutely, though if you are using store-bought stock, you need to check the packet to be sure that this is gluten free. Otherwise there is nothing here to cause a problem. If you need to thicken the stew, do so with cornflour (notes above).
This is definitely a without-cream version of a French chicken casserole. Good, traditional French food doesn’t have to be rich and creamy.
The thighs have a little more fat, which means more flavour and no dry meat.
More chicken recipes
- Honey roast chicken thighs – a deliciously easy sheet pan recipe
- Greek chicken – a vibrant, colourful one-pot dish
- Slow cooker chicken curry – rich and comforting
- Easy peri peri chicken – spicy and succulent
A Simple French Chicken Casserole
Ingredients
- 1 large leek
- 1 onion
- 200 g baby button mushrooms
- 400 g small new potatoes
- 2 tbsp olive oil
- 4 chicken thighs
- 2 rashers back bacon (or 4 rashers streaky bacon)
- 400 ml hot chicken stock
- small handful fresh parsley (chopped)
Instructions
- Prepare the vegetables. Trim and slice the leek and peel and chop the onion. Wipe mushrooms clean. New potatoes can be scraped if they need it, but may need no more than a wash. cut into bite sized pieces.1 large leek, 1 onion, 200 g baby button mushrooms, 400 g small new potatoes
- Fry the chicken in half the oil in the casserole dish, until the skin turns golden. Then remove from the dish and set aside.2 tbsp olive oil, 4 chicken thighs
- Chop the bacon. Fry the bacon and onion together until it has some colour and is softened. Again, remove from the pan and set to one side.2 rashers back bacon
- Add the rest of the oil to the pan along with the mushrooms and sliced leeks. Fry them gently and take care not to break them up.
- Now put the potatoes in with the mushrooms and leeks. Return the onion and bacon to the pan.
- Nestle the chicken pieces in among the other ingredients and pour the stock over the top.400 ml hot chicken stock
- Season generously with salt and freshly ground black pepper. Bring the pan up to a simmer, cover,and cook for about 45 minutes, until the chicken is cooked through and the potatoes are tender.
- Check the consistency and seasoning and adjust if necessary. Garnish with freshly chopped parsley and serve hot.small handful fresh parsley
Notes
To Thicken
If you feel that you need to thicken the stew, you can do this with a little cornflour.Scoop out some of the stock, and allow to cool.Â
Put 2 tsp of cornflour into a small bowl. Add the cooled stock to the cornflour, stir to make a runny paste and return this to the casserole. Stir in and allow to simmer for another couple of minutes to thicken. The cloudiness of the cornflour paste will vanish once it is cooked. Repeat if needed. Do not add cornflour directly to the hot casserole.Â
Storage
Fridge – Pack your casserole into air tight containers and put in the fridge as soon as it is cold. Reheat in a microwave safe container or in a covered pan on the stove top over a low heat. Freezer – This French chicken stew recipe is suitable for freezing. Once defrosted, I find it better to scoop out the potatoes and fry them rather than heating them in the broth with the chicken and other vegetables. To oven cook 45 – 60 minutes at 160C fan / Gas 4 / 350F Make ahead – if making the casserole ahead, or for the freezer do not add the potatoes at this stage. hen you want to serve, par boil them, and then add to finish cooking as you reheat the casserole.Recipe originally published September 2014. Updated with improved recipe, method and images October 2023.
Ren Behan
Great idea to include screen shots from the ipad app. This makes me want to put my slippers on and get all cosy and warm!
Helen
I have my slippers on Ren!
Jan Bennett
Lovely recipe Helen – I love the winter for the comfort food type meals you can have.
Helen
Absolutely Jan. I love the slow cooker at this time of year too.
Marica
I have the same colour casserole and maybe size. So this recipe is already mine. Ciao, Marica
Helen
Let me know how it goes Marcia. the recipe was slightly too French style for our tastes, but adapts wonderfully.
Writer D S Nelson
Definitely time for warming soups, stews and hot pots. I love this time of year. I’ve been making some soups this week for the freezer so that we have some easy meals once my little one arrives. I may have to give this recipe a go, it looks great!
Helen
We had mash for the first time this season last night. Delicious.
agatapokutycka
This looks like a perfect dinner for me. All I need now is the dish to cook it in…
Helen
I love my Le Creuset pots, they are an investment, but last forwever!
Camilla @FabFood4All
You can’t beat a simple chicken casserole – Autumnlicious:-)
Helen
Exactly Camilla. Delicious!
Hels
I absolutely love Le Creuset pots and dishes. An investment AND they look gorgeous.
I am also a massive fan of casseroles, this one looks lovely and fresh so I’ll be making this minus the mushrooms (allergy). Maybe I’ll add celery instead. And parsley dumplings, mmmmm!
Helen
Sounds good Hels, or maybe some carrot, or stir some leafy greens through at the end?
kellie@foodtoglow
I am sending this recipe to my sister in Florida who, despite the year-round heat, loves gorgeous casseroles such as this. Beautiful images too, Helen.
Helen
tanks Kellie, I hope that your sister enjoys it.
Laura@howtocookgoodfood
I love my Le Creuset too, although mine are all in the bright orange. They really are pans for life and if I ever need to salvage one from a burnt base I will now use your trick. I have also started to make casseroles again after a long summer break, they are so perfect for Autumn. Thanks for linking to my smoothie :)
Helen
I am loving the change in the season and the switch to casseroles. My Le Creuset is all dark green!
Sally - My Custard Pie
Delicious recipe but just as brilliant cleaning tip. Just off to return my Le Creuset pot back to new!
Helen
I burnt a pot very badly once. Biological powder works a treat.
Sarah, Maison Cupcake
Both the pot and the stew look beautiful. I have the same almond colour casseroles by Le Creuset but wish mine had silver handles like that.
Helen
I am loving the new casserole Sarah. Pride of place on the stove, although I do need to find a home for it.
Bintu @ Recipes From A Pantry
I need one of those fantastic Le Creuset pots and the John Lewis magazine and I will be set for winter.
Helen
I am a little smitten Bintu. Grab the magazine on the app.
Ursula Hunt
Sounds a great but simple recipe
Fiver Feeds
Casseroles are one of my favorite meals to make. Don’t know why but I really enjoy making them.
Jean | DelightfulRepast.com
Helen, I love my Le Creuset pots AND all the things they’re so good for — soups and stews, casseroles like this one. Wonderful! And don’t they make the kitchen smell homey!
Helen
My small Le Creuset lives out on the hob as I use it almost every day – mainly for cooking rice. I treated myself to it when I first got paid in my first job all those years ago.
Sally Potter
Such a tasty looking meal, one of those dishes you know is going to make you feel content and cosy.
Rosemary Young
I still have my Grandmother’s Le Creuset, in beautiful blue. Perfect for casseroles and stews. I would be heartbroken without it.
Sharon
I love comforting food like this. Perfect for family meals or preparing in advance.
H Bennet
French chicken casserole is a classic that can never be beaten for an ideal winter supper.