French Chicken Casserole à la Normande Recipe

Introduction

French Chicken Casserole a la Normande is a comforting dish that combines tender chicken with flavorful bacon, apples, and a creamy cider sauce. This rustic casserole is perfect for cozy dinners and pairs wonderfully with potatoes or rice.

Ingredients

• 1 tbsp olive oil
• 2 lbs chicken thighs and legs
• Salt, to taste
• 4 shallots (diced) or one medium onion
• 1 rib celery (diced)
• 4-5 thyme sprigs
• 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 dry apple cider (such as Strongbow)
• 2 apples (peeled, cored, and cut into wedges)
• 125 ml/1/2 cup double cream or heavy cream

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Pat the chicken thighs and legs dry with paper towels and salt them all over.
2. Step 2: Heat 1 tablespoon of olive oil in a large casserole dish over medium-high heat. Brown the chicken pieces until golden on all sides. Remove the chicken and place on a separate platter. Discard the fat or save it for another use.
3. Step 3: In the same casserole dish, fry the bacon lardons over medium heat until the fat is rendered. If the bacon is very fatty, discard most of the fat. Remove the bacon to the platter with the chicken.
4. Step 4: Add the diced shallots, celery, and 2 thyme sprigs to the dish. Cook over low heat for 5-7 minutes until soft but not colored. Stir in the minced garlic and cook for 30 seconds longer.
5. Step 5: Pour in the brandy or whiskey and stir, scraping up any browned bits from the pan. Cook until the alcohol has evaporated.
6. Step 6: Sprinkle the flour over the vegetables and stir to combine into a paste. Slowly add the chicken stock, stirring until the sauce thickens. Pour in the apple cider and mix well.
7. Step 7: Return the chicken and bacon to the casserole dish, add 2-3 more thyme sprigs, and bring the mixture to a boil.
8. Step 8: Cover the dish and place it in the oven. Cook for 30 minutes, then remove the lid and cook for another 30 minutes uncovered.
9. Step 9: While the casserole cooks, fry the apple wedges in 2 tablespoons of reserved chicken fat or butter over medium heat. Watch carefully as they can burn quickly. Remove when golden and tender.
10. Step 10: Take the casserole out of the oven and stir in the double cream. Return to the oven and cook uncovered for an additional 20 minutes.
11. Step 11: Remove from the oven, stir in the cooked apples, and serve warm with potatoes or rice.

Tips & Variations

• Use firm apples like Granny Smith for a tart contrast, or softer varieties for sweeter notes.
• Substitute brandy with whiskey or dry white wine if preferred.
• For extra richness, add a handful of mushrooms when cooking the shallots and celery.
• Chicken breasts can be used, but thighs and legs keep the dish moister and more flavorful.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to maintain moisture and prevent the cream sauce from breaking. This dish does not freeze well because of the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, but chicken breasts can dry out faster. If using breasts, reduce the oven cooking time slightly and watch closely to avoid overcooking.

What can I serve with French Chicken Casserole a la Normande?

This casserole goes perfectly with boiled potatoes, mashed potatoes, steamed rice, or crusty bread to soak up the delicious sauce.

French Chicken Casserole à la Normande Recipe

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★★★★★

4.6 from 93 reviews

A comforting French Chicken Casserole a la Normande featuring tender chicken thighs and legs cooked in a flavorful sauce of bacon, shallots, apple cider, and cream, finished with sautéed apples for a touch of sweetness. Perfectly baked in the oven, this rustic dish pairs beautifully with potatoes or rice for a hearty meal.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Meat and Protein

• 2 lbs chicken thighs and legs, patted dry
• 125g/4 oz bacon lardons or 6 strips of bacon, chopped

Vegetables and Aromatics

• 4 shallots, diced (or 1 medium onion)
• 1 rib celery, diced
• 4–5 thyme sprigs
• 2 cloves garlic, minced
• 2 apples, peeled, cored, and cut into wedges

Liquids

• 1 tbsp olive oil
• 2 tbsp brandy or whiskey
• 85 ml/1/3 cup chicken stock
• 400 ml/1 1/2 cups hard dry apple cider (such as Strongbow)
• 125 ml/1/2 cup double cream/heavy cream

Other

• 2 tbsp all-purpose flour
• Salt, to taste

Instructions

1. Preheat and Prepare Chicken: Preheat the oven to 180°C (350°F). Pat the chicken thighs and legs dry with paper towels and season them generously with salt all over.
2. Brown the Chicken: Heat 1 tablespoon of olive oil in a large casserole dish over medium-high heat. Brown the chicken pieces until golden on all sides, about 5-7 minutes. Remove the chicken to a platter and set aside. Discard or reserve the chicken fat.
3. Cook Bacon Lardons: In the same casserole, fry the bacon lardons over medium heat until the fat is rendered and the bacon is crispy. If the bacon releases too much fat, discard most of it. Remove the bacon to the platter with the chicken.
4. Sauté Aromatics: Add the diced shallots and celery along with 2 sprigs of thyme to the casserole. Cook over low heat for 5-7 minutes, stirring occasionally, until softened but not colored. Add minced garlic and cook for an additional 30 seconds, stirring constantly.
5. Flambé with Brandy: Pour in the 2 tablespoons of brandy or whiskey, stirring and scraping the bottom of the pan with a spatula to release any browned bits. Continue cooking until the alcohol has burned off.
6. Make the Sauce Base: Sprinkle 2 tablespoons of flour over the mixture and stir to combine, forming a paste with the fat. Gradually whisk in the chicken stock until the mixture thickens into a smooth gravy. Pour in the hard apple cider and stir to combine.
7. Assemble and Boil: Return the browned chicken and bacon to the casserole dish along with 2-3 additional thyme sprigs. Bring the entire mixture to a boil over medium heat.
8. Bake Covered: Cover the casserole with a lid and transfer it to the preheated oven. Bake for 30 minutes.
9. Cook Apples: While the casserole bakes, fry the apple wedges in 2 tablespoons of reserved chicken fat or butter in a skillet over medium heat. Watch carefully and cook until golden and softened but not burnt, as they cook quickly.
10. Continue Baking Uncovered: Remove the lid from the casserole and bake for an additional 30 minutes uncovered.
11. Add Cream and Finish Baking: Take the casserole out of the oven and stir in the double/heavy cream. Return to the oven and bake uncovered for another 20 minutes.
12. Serve: Remove the casserole from the oven, fold in the cooked apple wedges, and serve hot with potatoes or rice.

Notes

• Use dry apple cider like Strongbow to add authentic tangy apple flavor.
• Choosing a mix of chicken thighs and legs ensures moist, tender meat.
• Adjust seasoning with salt according to taste before serving.
• Sauté apples carefully as they burn quickly; medium heat is best.
• Brandy or whiskey flambé enhances the sauce’s depth; torch alcohol fully before proceeding.
• This dish pairs wonderfully with mashed potatoes, boiled rice, or crusty bread.

Keywords: French chicken casserole, chicken a la Normande, apple cider chicken, creamy chicken casserole, baked chicken with apples