Name: French Chicken Casserole à la Normande Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 2 lbs chicken thighs and legs (bone-in, skin-on); 125g (4 oz) bacon lardons or 6 strips bacon, chopped; 4 shallots, diced (or 1 medium onion); 1 rib celery, diced; 4-5 thyme sprigs; 2 cloves garlic, minced; 1 tbsp olive oil; 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); Salt, to taste

Introduction

French Chicken Casserole a la Normande is a comforting and flavorful dish that combines tender chicken with the sweet tartness of apples and the warmth of hard cider. This classic casserole is perfect for a cozy dinner and delivers rich, layered flavors that everyone will love.

A white pan filled with a creamy dish featuring four pieces of golden brown chicken with crispy skin on top, partially submerged in a thick, light yellow sauce. Between the chicken pieces are several pale yellow potato wedges coated in sauce. Fresh small green herb sprigs are scattered on top, adding a touch of brightness. The sauce shows a slightly browned edge where it meets the pan, giving a baked look. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thighs and legs (bone-in, skin-on)
1 tbsp olive oil
Salt, to taste
4 shallots, diced (or 1 medium onion)
1 rib celery, diced
4-5 thyme sprigs
2 cloves garlic, minced
125g (4 oz) bacon lardons (or 6 strips 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
2 apples, peeled, cored, and cut into wedges
125 ml (½ cup) heavy cream (optional)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Season the chicken with salt and brown it in olive oil over medium-high heat until golden on all sides. Set aside.
Step 2: In the same pan, fry the bacon until crispy, then remove and set aside.
Step 3: Sauté the diced shallots, celery, and thyme sprigs in the pan until they soften. Add the minced garlic and cook for about 30 seconds until fragrant.
Step 4: Deglaze the pan by adding brandy or whiskey, stirring to lift any browned bits. Sprinkle in the flour and stir well to combine.
Step 5: Gradually add the chicken stock and hard apple cider, stirring constantly until the mixture is smooth.
Step 6: Return the browned chicken and crispy bacon to the pan. Bring the mixture to a gentle boil, then cover and transfer to the oven to bake for 30 minutes.
Step 7: Remove the cover and continue baking for another 30 minutes, allowing the sauce to thicken and the chicken to cook through.
Step 8: While the chicken bakes, fry the apple wedges in the reserved fat until lightly browned. Stir the cooked apples and heavy cream (if using) into the casserole, then cook uncovered for an additional 20 minutes.
Step 9: Serve hot with mashed potatoes, rice, or crusty bread. Enjoy this cozy and flavorful meal!

Tips & Variations

For a richer flavor, use bone-in chicken as it adds more depth to the sauce.
If you don’t have hard cider, substitute with dry white wine or apple juice mixed with a splash of white vinegar.
Adding heavy cream at the end is optional but makes the sauce silkier and more indulgent.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors meld nicely overnight, making it an excellent make-ahead meal.

How to Serve

A close-up of a white dish filled with creamy baked chicken thighs, showing crispy golden-brown skin on top, partially submerged in a thick, light yellow sauce. The chicken is surrounded by soft, golden potato wedges, and small green thyme sprigs are scattered on top as garnish. The edges of the dish have a slightly browned texture from baking. The overall look is warm and inviting, with the creamy sauce gently covering the chicken and potatoes, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, chicken breasts can be used but they may dry out more easily. Adjust cooking time and keep an eye to avoid overcooking.

Is there a non-alcoholic substitute for brandy or whiskey in this recipe?

Yes, you can replace brandy or whiskey with additional chicken stock or apple juice to maintain the flavor without alcohol.

French Chicken Casserole à la Normande Recipe

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★★★★★

4.5 from 91 reviews

French Chicken Casserole a la Normande is a comforting and hearty dish featuring tender chicken thighs and legs braised in a rich apple cider and brandy sauce, enriched with bacon, aromatic shallots, celery, and thyme. Finished with sautéed apple wedges and optional cream, this classic Normandy-style casserole offers a perfect blend of savory and fruity flavors, ideal for a cozy meal served alongside mashed potatoes, rice, or rustic bread.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: French

Ingredients

Scale

Chicken and Meat

2 lbs chicken thighs and legs (bone-in, skin-on)
125g (4 oz) bacon lardons or 6 strips bacon, chopped

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

1 tbsp olive oil
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)
Salt, to taste

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the casserole.
Brown Chicken: Heat olive oil over medium-high heat in a pan, then brown the chicken thighs and legs until golden on all sides. Remove and set aside.
Cook Bacon: In the same pan, fry the bacon lardons until crispy. Remove them from the pan and set aside with the chicken.
Sauté Aromatics: Add diced shallots, celery, and thyme sprigs to the pan. Cook until softened, then add minced garlic and sauté for an additional 30 seconds to release its aroma.
Deglaze and Thicken: Pour in brandy or whiskey to deglaze the pan, scraping up any browned bits. Stir in the flour to form a roux, then gradually add chicken stock and apple cider, stirring constantly to create a smooth sauce.
Combine and Bake Covered: Return the browned chicken and crispy bacon to the pan with the sauce. Bring the mixture to a boil, then transfer everything to an oven-safe dish and cover it. Bake for 30 minutes to allow flavors to meld and the chicken to cook through.
Bake Uncovered: Remove the cover and continue baking for an additional 30 minutes to develop a nice golden surface on the casserole.
Fry Apples: Using the fat reserved in the pan, fry the apple wedges until slightly caramelized and tender.
Finish the Dish: Stir the fried apples into the casserole along with the heavy cream if using. Return to the oven or stovetop and cook for an additional 20 minutes to blend flavors and thicken the sauce.
Serve: Serve the French Chicken Casserole a la Normande hot with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Enjoy!

Notes

The heavy cream is optional but adds a lovely richness to the final casserole.
Using bone-in, skin-on chicken thighs and legs adds flavor and keeps the meat moist during baking.
Hard apple cider is traditional and imparts a subtle tartness balancing the richness of the dish.
Serve with mashed potatoes or crusty bread to make the meal more filling.
For a non-alcoholic version, substitute the brandy and cider with apple juice and a splash of vinegar for acidity.

Keywords: French chicken casserole, Normande recipe, apple cider chicken casserole, chicken thighs recipe, comforting French casserole, baked chicken with apples