Name: French Chicken Casserole
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 2 lbs chicken thighs and legs, skin-on, bone-in; 1 tbsp olive oil; Salt, to taste; 4 shallots, diced (or 1 medium onion); 1 rib celery, diced; 4-5 sprigs of fresh thyme; 2 cloves garlic, minced; 125g (4 oz) bacon lardons or 6 strips of bacon, chopped; 2 tbsp brandy or whiskey; 2 tbsp flour; 85 ml (1/3 cup) chicken stock; 400 ml (1 ½ cups) hard apple cider (or non-alcoholic cider with a splash of white wine vinegar); 2 apples, peeled, cored, and cut into wedges; 125 ml (1/2 cup) heavy cream or double cream

Description

Imagine a cozy evening warmed by the aroma of tender chicken braised with thyme and apple cider, accompanied by golden-brown wedges of fried apples. This French Chicken Casserole brings together rustic, autumnal flavors, enhanced by the richness of cream and a savory touch of bacon. The apple cider gives the dish a subtle tang that balances the creamy sauce, creating a heartwarming meal perfect for any occasion. Ideal for gatherings or a family dinner, this Chicken a la Normande is sure to impress. With a hint of sweetness from the apples and depth from the bacon, it is a wonderfully indulgent yet accessible recipe. Pair it with mashed potatoes or crusty bread to soak up the flavorful sauce and enjoy a taste of Normandy right at your table.

Ingredients

Units Scale

2 lbs chicken thighs and legs, skin-on, bone-in
1 tbsp olive oil
Salt, to taste
4 shallots, diced (or 1 medium onion)
1 rib celery, diced
4–5 sprigs of fresh thyme
2 cloves garlic, minced
125g (4 oz) bacon lardons or 6 strips of bacon, chopped
2 tbsp brandy or whiskey
2 tbsp flour
85 ml (1/3 cup) chicken stock
400 ml (1 1/2 cups) hard apple cider (or non-alcoholic cider with a splash of white wine vinegar)
2 apples, peeled, cored, and cut into wedges
125 ml (1/2 cup) heavy cream or double cream

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Instructions

Preheat oven to 350°F (180°C).
Pat chicken dry with a paper towel and season with salt.
In a large casserole dish, heat olive oil over medium-high heat. Brown the chicken until golden, then remove and set aside.
In the same dish, fry the bacon until its fat is rendered, then remove it and add to the chicken.
Add shallots, celery, and 2 sprigs of thyme to the pan. Sauté over low heat until soft (about 5-7 minutes), then add garlic and cook for 30 seconds more.
Deglaze with brandy, stirring to scrape up browned bits, and cook until the alcohol evaporates.
Add flour, stirring to make a paste, then slowly add chicken stock, creating a thick gravy.
Stir in apple cider, then return chicken and bacon to the casserole dish with 2-3 thyme sprigs. Bring to a boil.
Cover and bake for 1 hour, then remove the lid and cook an additional 30 minutes.
While baking, fry the apple wedges in reserved bacon fat or butter until golden, then add to casserole after baking.
Stir in cream and cook uncovered for 20 minutes longer. Serve warm with potatoes or rice.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes