Creamy Chicken Casserole

Creamy Chicken and Root Vegetable Gratin — Photo:
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Active Time:

50 mins

Total Time:

1 hr 25 mins

Yield:

8 servings

In this decadent dish, tender chicken thighs and melted turnips and leeks are bathed in a creamy gratin sauce reminiscent of fondue and topped with garlicky breadcrumbs. Sherry and Cognac join forces to cut through the richness of the gratin while adding a touch of nuttiness. Allow the flavorful browned bits to build in the skillet as the chicken sears — these golden nuggets are key to building the foundation of the cheese-laden sauce.

Frequently asked questions

What cheese should I use for this creamy chicken casserole?

For a more funky and pungent flavor, try Gruyère cheese. For a more mild, buttery, and nutty flavor, opt for aged Gouda.

Why put breadcrumbs on chicken gratin?

The topping of breadcrumbs helps to provide a pleasantly crunchy contrast to the soft, creamy chicken gratin. Tossing the breadcrumbs with olive oil, garlic, salt, and pepper before baking infuses them with extra flavor.

Note from the Food & Wine Test Kitchen

Our testers enjoyed this creamy chicken casserole served with a side of rice pilaf, though barley, farro, or orzo would be a nice complement, too.

Suggested pairing

A full-bodied, savory white, such as Famille Perrin Réserve Côtes du Rhône Blanc, holds up to this hearty casserole while balancing its richness.

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Ingredients

8 small boneless, skinless chicken thighs (about 2 1/4 pounds)
1 3/4 teaspoons kosher salt, plus more to taste
1 1/4 teaspoons black pepper, divided
5 tablespoons unsalted butter, divided
2 medium (about 12-ounce) leeks
5 garlic cloves, divided
1 1/4 pounds turnips (about 3 medium turnips), peeled and cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 cup chicken stock
3 tablespoons (1 1/2 ounces) Cognac
2 tablespoons (1 ounce) dry sherry
3/4 cup heavy cream
1 tablespoon Dijon mustard
1 1/2 teaspoons finely chopped fresh thyme, plus thyme sprigs for garnish
1/2 teaspoon ground nutmeg
5 ounces Gruyère or aged Gouda cheese, grated (about 1 1/4 cups)
3 tablespoons olive oil
1 1/2 cups fresh breadcrumbs (from 1 small French bread loaf)

Directions

Pat chicken dry with paper towels. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 3 tablespoons butter in a large skillet over medium until foamy. Working in batches if needed, cook chicken, undisturbed, until well browned, about 10 minutes, adjusting heat as needed to prevent browned bits in skillet from burning. Flip chicken; cook until no longer pink on the outside, about 1 minute. Transfer chicken to a plate, and set aside. Remove skillet from heat; do not wipe clean. Preheat oven to 375°F.
While chicken cooks, cut off and discard dark green parts from leeks. Cut light green and white parts of leeks in half lengthwise, and slice diagonally into 1 1/2-inch pieces; set aside. Finely chop 4 garlic cloves; set aside.
Add turnips to skillet, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring occasionally, until turnip edges are browned, 4 to 5 minutes. Transfer turnips to a large (2 1/2- to 3-quart) baking dish; set aside. Add leeks to skillet, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring often, until softened, about 3 minutes. Transfer leeks to baking dish with turnips. Do not wipe skillet clean.
Add remaining 2 tablespoons butter to skillet, and melt over medium. Add finely chopped garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add flour; cook, stirring constantly, 1 minute. Stir in chicken stock, Cognac, and sherry. Bring to a simmer over medium, and stir using a wooden spoon to scrape up browned bits from bottom of skillet. Stir in cream, mustard, chopped thyme, and nutmeg; simmer over medium, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Remove from heat. Season with additional salt to taste.
Arrange chicken thighs over turnip-and-leek mixture in baking dish. Pour sauce evenly over mixture; sprinkle with cheese.
Grate remaining 1 garlic clove into a medium bowl. Stir in oil. Add breadcrumbs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to combine. Sprinkle evenly over chicken mixture.
Bake in preheated oven, uncovered, until breadcrumbs turn dark amber brown, sauce bubbles in the center, and a thermometer inserted in thickest portion of chicken registers at least 165°F, 30 to 40 minutes. Remove from oven, and let cool 5 minutes. Garnish with thyme sprigs, and serve.