French Chicken Casserole with Sausage – Chicken Sausage Recipes for Comfort Nights
Let me tell you, this French chicken casserole with sausage is like a cozy sweater for your stomach. I first made this dish on a rainy Tuesday when my fridge was uninspiring and my mood begged for comfort. It’s a rustic, one-pot meal that tastes like you spent all day in the kitchen, but really, you just stirred a few things with love.
There’s a little bit of magic that happens when chicken thighs, sausage, apples, and herbs simmer together in a white wine and cream bath. The aromas will have your neighbors pretending they need to borrow sugar—don’t fall for it.
If you’re the type who likes chicken recipes videos, are hunting for a chicken francaise recipe easy or the chicken francaise recipe best kind of vibes, this one’s your guy. It’s part French food recipes romance, part sausage and chicken recipes simplicity, and it belongs right up there with your bookmarked food recipes videos. I make it often, and I bet you will too. Especially once that first forkful hits your soul.
Servings: 6 servings
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp butter
- 200g cooked chicken sausage, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 apples, peeled, cored, and sliced
- 2 tbsp flour
- 1 cup dry white wine
- 1 cup chicken stock
- 1 tsp Dijon mustard
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- ½ cup double cream
- Chopped parsley for garnish
Instructions
- Season chicken thighs with salt and pepper.
- In a large ovenproof pot, heat olive oil and butter over medium heat.
- Brown the chicken thighs in batches, skin side down first. Remove and set aside.
- Add sausage slices and brown slightly. Remove and set aside with chicken.
- Sauté onion and garlic until soft and golden.
- Add apples and cook for a few minutes until slightly softened.
- Sprinkle flour over and stir for 1–2 minutes.
- Deglaze with wine, scraping the bottom of the pot.
- Add chicken stock, mustard, bay leaf, thyme, and stir.
- Return chicken and sausage to the pot. Bring to a simmer.
- Cover and bake at 350°F (175°C) for 45 minutes.
- Remove from oven, stir in cream, and simmer uncovered for 10 minutes on stove.
- Garnish with parsley and serve with mashed potatoes or crusty bread.