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French Chicken Casserole a la Normande: A Rustic Delight

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Experience the flavors of Normandy with this French Chicken Casserole a la Normande! Featuring tender chicken, smoky bacon, creamy apple cider sauce, and caramelized apples, this dish combines elegance with rustic comfort for an unforgettable meal.

 

Ingredients

Scale

Core Ingredients:

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • Salt, to taste
  • 4 shallots (or 1 medium onion), diced
  • 1 rib celery, diced
  • 4–5 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 4 oz bacon lardons (or 6 strips chopped bacon)
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • ⅓ cup (85 ml) chicken stock
  • 1 ½ cups (400 ml) hard dry apple cider
  • 2 apples, peeled, cored, and sliced
  • ½ cup (125 ml) heavy cream

Instructions

  1. Prepare the Chicken:
    • Preheat oven to 350°F (180°C).
    • Pat the chicken dry with a paper towel and season with salt.
  2. Brown the Chicken:
    • Heat olive oil in a large casserole dish over medium-high heat.
    • Sear chicken on all sides until golden brown, about 5–7 minutes. Remove and set aside.
  3. Cook the Bacon:
    • In the same pan, cook bacon over medium heat until crispy.
    • Remove bacon and set aside, discarding excess fat or reserving 2 tablespoons for frying apples later.
  4. Sauté the Vegetables:
    • Add diced shallots, celery, and thyme to the pan.
    • Sauté for 5–7 minutes over low heat until softened but not browned.
    • Stir in minced garlic and cook for another 30 seconds.
  5. Deglaze the Pan:
    • Pour in brandy and scrape the bottom of the pan to release caramelized bits.
    • Allow the alcohol to burn off, leaving behind rich flavor.
  6. Create the Sauce:
    • Sprinkle flour over the vegetables, stirring to form a paste.
    • Gradually whisk in chicken stock until smooth.
    • Add hard cider and mix well, forming a rich sauce.
  7. Assemble the Casserole:
    • Return the browned chicken and crispy bacon to the dish.
    • Add a few sprigs of thyme and bring the mixture to a gentle boil.
  8. Bake the Casserole:
    • Cover with a lid and bake in the preheated oven for 30 minutes.
    • Remove the lid and bake uncovered for another 30 minutes to deepen the flavors.
  9. Fry the Apples:
    • Heat reserved chicken fat or butter in a skillet over medium heat.
    • Fry apple slices until golden and caramelized, about 3–4 minutes per side.
  10. Finish the Dish:
  • Remove casserole from the oven and stir in heavy cream.
  • Return to the oven, uncovered, for 20 minutes to thicken the sauce.
  1. Serve and Garnish:
  • Add caramelized apples to the casserole and gently stir.
  • Serve hot with mashed potatoes, rice, or crusty bread.

Notes

  • Use bone-in chicken thighs and legs for richer flavor and moisture.
  • Choose firm apples like Granny Smith or Honeycrisp for the best texture.
  • If the sauce is too thick, add a splash of chicken stock to thin it out.

Find it online: https://friendlywell.com/french-chicken-casserole-a-la-normande-a-rustic-delight/