French Chicken Casserole à la Normande Recipe
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.
- 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
