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French Chicken Casserole à la Normande Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: French

Description

A classic French chicken casserole inspired by Normandy, featuring tender chicken thighs and legs cooked slowly in a savory sauce with bacon, apples, and hard apple cider. This comforting dish combines aromatic shallots, celery, and thyme with a splash of brandy and creamy finish, ideal for an elegant yet rustic meal.

Ingredients

Scale

Chicken and Bacon

  • 2 lbs chicken thighs and legs (bone-in, skin-on)
  • 1 tbsp olive oil
  • 125g (4 oz) bacon lardons or 6 strips bacon, chopped
  • Salt, to taste

Vegetables and Aromatics

  • 4 shallots, diced (or 1 medium onion)
  • 1 rib celery, diced
  • 4–5 thyme sprigs
  • 2 cloves garlic, minced

Liquids and Others

  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml (1/3 cup) chicken stock
  • 400 ml (1 ½ cups) hard apple cider
  • 2 apples, peeled, cored, and cut into wedges
  • 125 ml (½ cup) heavy cream (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking the casserole.
  2. Brown Chicken: Heat olive oil over medium-high heat in a pan. Season the chicken thighs and legs with salt, then brown them on all sides until golden. Remove and set aside.
  3. Cook Bacon: In the same pan, fry the bacon until crispy. Remove and set aside with the chicken.
  4. Sauté Vegetables: Add diced shallots, celery, and thyme sprigs to the pan and sauté until softened. Add minced garlic and cook for another 30 seconds to release its aroma.
  5. Deglaze and Thicken: Pour in brandy or whiskey to deglaze the pan, scraping up any browned bits. Stir in the flour to create a roux, then gradually add chicken stock and hard apple cider, stirring continuously until combined into a smooth sauce.
  6. Combine Ingredients: Return the browned chicken and crispy bacon to the pan with the sauce, bring the mixture to a boil.
  7. Bake Covered: Transfer the contents to a casserole dish if not already in one, cover it, and bake in the preheated oven for 30 minutes.
  8. Bake Uncovered: Remove the cover and continue baking for an additional 30 minutes to allow the sauce to reduce and the chicken to cook through.
  9. Prepare Apples: Using the reserved cooking fat from the pan, fry the apple wedges until lightly caramelized and tender.
  10. Finish Casserole: Stir the fried apples and optional heavy cream into the casserole, then return to the oven and cook uncovered for 20 more minutes to meld all flavors.
  11. Serve: Serve this rich French chicken casserole warm alongside mashed potatoes, rice, or crusty bread for a complete meal.

Notes

  • You can substitute brandy with whiskey or omit it for a milder flavor.
  • The heavy cream is optional but adds a rich, creamy texture to the dish.
  • Bone-in, skin-on chicken provides the best flavor but you can use boneless if preferred, adjusting cooking time accordingly.
  • Use hard apple cider for an authentic Normande flavor; a dry cider works best.
  • Leftovers can be refrigerated for up to 3 days and gently reheated.

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