Description
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
- Prepare the Chicken:
- Preheat oven to 350°F (180°C).
- Pat the chicken dry with a paper towel and season with salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: One-Pot/Baking
- Cuisine: French