Chicken Thigh Casserole

    (82)
    2 hours 30 minutes

    This is a great chicken thigh casserole that I made to replicate the famous French 'Coq Au Vin'. It features a rich red wine sauce with cream and Gruyere cheese.


    83 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons olive oil
    • 6 skinless chicken thighs
    • 2 cloves garlic, crushed
    • 1 tablespoon Italian mixed herbs
    • 3 medium tomatoes, sliced
    • 4 portobello mushrooms, sliced
    • 1 pinch salt, to taste
    • 1 teaspoon freshly ground black pepper
    • 1/3 cup (85ml) Burgundy wine
    • 1 sweet onion, diced
    • 1 cup (250ml) thickened cream
    • 1/4 cup grated Gruyere cheese
    • 2 tablespoons cornflour

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Heat oil in a large frypan over medium heat. Add the chicken thighs, crushed garlic and Italian mixed herbs. Brown the chicken thighs on both sides then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover and simmer for about 30 minutes.
    2. Strain off about half of the liquid from the frypan and pour in the Burgundy wine. Cover and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a square baking dish. Cover with sliced onion and set aside.
    3. Preheat the oven to 180 degrees C. Bring the liquid remaining in the frypan to the boiling point over medium-low heat. Gently whisk in the cream and Gruyere cheese.
    4. Remove from the heat and stir until smooth. If the sauce is not thick enough whisk in the cornflour then simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
    5. Bake for 30 minutes in the preheated oven until onions are tender. Let rest for 5 minutes before serving.

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    Reviews and Ratings
    Global Ratings:
    (82)

    Reviews in English (62)

    by
    54

    When I decided to try this recipe I already knew that it wasn't " coq au vin" - cream and cheese and tomatoes do not belong in that dish. But it looked interesting enough, so I gave it a go. Sadly, it just doesn't stand up to the classic. I missed the celery, the tomatoes did not add much, and I did not enjoy the combination of the cheese with the chicken. I think I will stick with a more traditional recipe.  -  19 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    25

    I sort of knew all along that this receipe was going to be really good. I got a bit confused which the receipe called for chopped onion and stated to place the sliced onion on the top. Nonetheless, I jump right over that insignificant hurdle and made it to the finish line. I added the reserve liquid that the receipe wanted to split away in the very begining because I don't believe in wasting something so good tasting. I am serving mashed potatoes and glazed carrots. This receipe is a WINNER!  -  23 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    11

    Very, very good! A lot of steps, but well worth it. My house smelled like an expensive French restaurant, and the meal tasted like it. Thank you!  -  02 Feb 2007  (Review from Allrecipes USA and Canada)

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