Print

French Chicken Casserole à la Normande Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/french-chicken-casserole-a-la-normande-recipe/