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French Chicken Casserole a la Normande: A Rustic Delight

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.  
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Ingredients Method Notes

Ingredients
  

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

Method
 

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