Rustic French Chicken Casserole with Bell Peppers and Beer
Cozy Up with This Rustic French Chicken Stew
There’s something deeply comforting about a rustic French chicken casserole. This dish brings together tender chicken, colorful bell peppers, and a rich, herb-infused sauce for a one-pot meal that’s perfect any time of year. Whether you’re planning a relaxed Sunday dinner or feeding a larger crowd, this Provençal chicken recipe is a flavorful and budget-friendly choice that never disappoints.
A Chicken and Bell Pepper Casserole Full of Flavor
In my Finnish kitchen, this chicken and bell pepper casserole is a go-to meal I make regularly. I love using a mix of red, yellow, and green bell peppers for vibrant color and natural sweetness. The chicken—typically thighs with the bone in and skin on—cooks slowly in the oven with garlic, shallots, and aromatic herbs. A splash of beer adds a subtle depth to the sauce, creating a delicious and rustic chicken casserole with beer that feels both rustic and refined.
A One-Pot French Comfort Food Classic
What makes this rustic French chicken stew even more appealing is how easy it is to serve. It’s a one-pot chicken dinner that you can prepare ahead and reheat when guests arrive. I usually pair it with crusty no-knead bread rolls and a fresh green salad, letting the hearty flavors of the casserole take center stage. And like any good French comfort food, it only gets better the next day.
Whether you’re a seasoned home cook or just starting, this chicken casserole is simple to prepare and full of cozy, homemade flavor. It’s the kind of dish that brings everyone to the table—again and again.
So why not roll up your sleeves and give this rustic French chicken stew a try? It’s the perfect way to bring a little French comfort food into your home. Try also my Classic Beef Bourguignon for another French stew.
Serve this hearty chicken casserole alongside these Rustic no-knead bread rolls for the perfect meal—nothing complements the rich, flavorful sauce better than a warm, freshly baked roll to soak it all up
Light a candle, pour yourself a glass of something nice, and let the warm aroma of this chicken and bell pepper casserole fill your kitchen. Bon appétit!
French Chicken Casserole With Bell Peppers
Ingredients
- 1 kg chicken thighs bone-in and skin-on for maximum flavor
- 2 tbsp olive oil
- 3-4 shallots finely chopped
- 3 cloves of garlic minced
- 2 tsp salt adjust to taste
- 2 tsp freshly ground black pepper
- 1 tbsp Herbes de Provence or a mix of thyme, rosemary, oregano, and marjoram (and a bit of lavender)
- 1 can 400g preserved tomatoes (whole or chopped)
- 1 yellow bell pepper sliced into strips
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 can 330ml beer (a mild lager or pale ale works well)
- A bunch of fresh flat-leaf parsley chopped, for garnish
Instructions
Prepare the Chicken
- Place the chicken thighs in a large bowl and coat them evenly with olive oil, salt, and black pepper. Let them sit for a few minutes while you prepare the vegetables.
Brown the Chicken
- Heat a large frying pan over medium-high heat. Once hot, add the chicken thighs, skin side down, and brown them for about 4-5 minutes per side until golden and crisp. This step adds extra depth to the flavor, so don’t rush it! Work in batches if necessary to avoid overcrowding the pan. Transfer the browned chicken to a casserole dish.
Sauté the Aromatics
- In the same pan, add the chopped shallots and garlic. Sauté for 2-3 minutes until fragrant and slightly softened. Stir in the Herbes de Provence, letting them bloom in the warm oil for a moment.
Build the Sauce and cook the casserole
- Pour the sautéed aromatics over the chicken in the casserole dish. Add the sliced bell peppers and the canned tomatoes with their juices. Stir gently to combine. Bring everything to a light boil, then lower the heat to a gentle simmer. Cover the casserole and let the chicken cook for 1 hour and 20 minutes, allowing the flavors to meld together.
- After 1 hour and 20 minutes, pour in the beer. Stir lightly and let the casserole continue simmering, uncovered, for another 20 minutes. The alcohol will cook off, leaving behind a rich and slightly malty depth to the sauce.
Check for Doneness
- Pierce the thickest part of a chicken thigh with a fork—if the juices run clear and the meat is tender, it’s ready. If not, let it simmer for a few more minutes.
Garnish & Serve
- Chop a generous handful of fresh parsley and scatter it over the casserole just before serving.
- Serve hot with: Creamy mashed potatoes, Fluffy rice or Rustic bread rolls to soak up the sauce
Notes
Serving Suggestions
Serve this rustic French chicken stew with:- Creamy mashed potatoes
- Steamed white rice
- Warm, crusty bread rolls or a baguette
Tips & Variations
- No Beer? Use dry white wine instead.
- Make it Spicy: Add chili flakes or a splash of Worcestershire sauce.
- Lighter Flavor: Finish with a squeeze of fresh lemon juice.
- Leftovers: This casserole tastes even better the next day.
This one-pot chicken dinner is everything a comfort meal should be—flavorful, hearty, and full of soul. Try it once, and it just might become your new favorite French comfort food.
