French Chicken Casserole a la Normande Recipe
This French Chicken Casserole a la Normande is a comforting and flavorful dish featuring chicken braised in apple cider with thyme and apples. The rich and creamy sauce pairs perfectly with tender chicken and sweet apple wedges, making it a delightful main course.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Gluten Free
Ingredients
Main Ingredients:
- 1 tbsp olive oil
- 2 lbs chicken thighs and legs
- 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
- 400ml/1 1/2 cups hard dry apple cider such as Strongbow
- 2 apples peeled, cored and cut into wedges
- 125ml/1/2cup double cream/heavy cream
Instructions
- Preheat: Turn the oven on to 180C/350F.
- Prepare Chicken: Pat dry chicken legs and thighs with a paper towel and salt all over.
- Brown Chicken: In a large casserole dish, brown the chicken parts in 1 tbsp of oil over medium-high heat until golden. Remove to a separate platter and set aside.
- Cook Bacon: Fry the bacon lardons over medium heat until the fat is rendered. Remove the bacon to the same platter as browned chicken.
- Saute Aromatics: Cook shallots, celery, thyme, and garlic until soft. Add brandy and flour, then chicken stock and apple cider.
- Braise Chicken: Return chicken and bacon to the casserole dish, add thyme, and bring to a boil. Bake covered for 30 minutes, then uncovered for 30 more minutes.
- Prepare Apples: Fry apple wedges separately.
- Finish Dish: Stir in heavy cream and cook uncovered for 20 minutes. Add cooked apple wedges and serve.
Notes
- Use skin-on, bone-in chicken thighs and legs for best flavor.
- Browning the chicken before braising adds depth to the dish.
- Substitute alcohol with non-alcoholic cider or apple juice if desired.
- Deglaze with whiskey or brandy for added flavor.
- Season the dish carefully with salt and taste before serving.
- Braise the chicken for at least one hour for best results.
- Braising allows for adaptation and variation in the recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 7g
- Sodium: 124mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 148mg
