Best 4 French Stewed Chicken Thighs Recipes

Tantalize your taste buds with the delectable French Stewed Chicken Thighs, a classic dish brimming with succulent flavors and rustic charm. Originating from the heart of France, this culinary gem features tender chicken thighs lovingly simmered in a rich and flavorful broth infused with aromatic herbs, juicy tomatoes, and a symphony of vegetables. As the chicken thighs bask in this savory embrace, they become infused with a medley of delightful flavors that dance on the palate. Prepare to embark on a culinary journey that will transport you to the charming countryside of France with every bite. This comprehensive guide provides you with not one, but three enticing variations of this beloved dish, each offering a unique twist on the original. Whether you prefer the classic French Stewed Chicken Thighs, the tangy Lemon and Herb Chicken Thighs, or the vibrant Provencal Chicken Thighs, you're sure to find a recipe that captures your heart and taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

FRENCH CHICKEN CASSEROLE

French Chicken Casserole image

The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.

Provided by Chungah Rhee

Categories entree

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock
1 pound baby gold potatoes, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1/4 cup heavy cream

Steps:

Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

OVEN-"FRIED" CHICKEN THIGHS

Oven-

These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.

Provided by Lauren Magenta

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

6 chicken thighs
2 cups all-purpose flour
2 pinches cayenne pepper, divided, or to taste
2 pinches garlic powder, divided, or to taste
1 pinch salt and ground black pepper to taste
3 large eggs
2 cups panko bread crumbs

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
Whisk eggs in a second bowl.
Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 g

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Rishia Zimmern's Chicken With Shallots image

Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often. His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: "Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms." We've been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.

Provided by Sam Sifton

Categories dinner

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 bone-in, skin-on chicken thighs
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 tarragon sprigs
2 cups cherry tomatoes, halved

Steps:

Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 22 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 1115 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

Choose air-chilled, pastured, or free-range chicken thighs for the best flavor and texture.
Sear the chicken thighs in a large pot or Dutch oven over medium-high heat until they are golden brown. This will help to develop flavor and prevent the chicken from drying out.
Add a variety of vegetables to the pot, such as carrots, celery, onions, garlic, and mushrooms. This will add flavor and nutrients to the dish.
Use dry white wine instead of water. Dry white wine will give the sauce a brighter flavor.
Add herbs and spices to the pot, such as thyme, rosemary, sage, bay leaves, salt, and pepper. These will add flavor and depth to the dish.
Bring the mixture to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the chicken is cooked through.
Serve the chicken thighs and vegetables over mashed potatoes, rice, or noodles.

Conclusion:

French stewed chicken thighs are a classic comfort food that is easy to make and packed with flavor. This dish is perfect for a weeknight meal or a special occasion. It is sure to please everyone at the table. Serve with a side of mashed potatoes, rice, or noodles for a complete meal.