Name: French Chicken Casserole à la Normande Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 2 lbs chicken thighs and legs; 125g/4 oz bacon lardons (or 6 strips of bacon, chopped); 1 tbsp olive oil; salt, to taste; 4 shallots (diced) or one medium onion; 1 rib celery (diced); 4-5 thyme sprigs; 2 cloves garlic (minced); 2 tbsp brandy or whiskey; 2 tbsp flour; 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; 2 apples (peeled, cored and cut into wedges)

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Introduction

Discover the comforting flavors of French countryside cooking with this classic Chicken Casserole a la Normande. Tender chicken thighs and legs simmered in a rich apple cider sauce with bacon, apples, and cream create a dish that’s both hearty and elegant. Perfect for a cozy family dinner or special occasion.

A white pan filled with a creamy yellow sauce, containing golden brown chicken pieces with crispy skin on top, scattered with roasted apple wedges that have browned edges, and small bits of cooked bacon. Fresh green herb sprigs are placed in the center of the pan. In the background, there is a slice of white bread on a wooden board, and in the foreground, a red and green apple rests on a light cloth with a black floral pattern. The scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 lbs chicken thighs and legs
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 of bacon, chopped
2 tbsp brandy or whiskey
2 tbsp flour
85 ml (1/3 cup) chicken stock
400 ml (1 1/2 cups) hard dry apple cider (such as Strongbow)
2 apples (peeled, cored, and cut into wedges)
125 ml (1/2 cup) double cream or heavy cream

Instructions

Step 1: Preheat your oven to 180°C (350°F). Pat the chicken thighs and legs dry with paper towels, then season them all over with salt.
Step 2: Heat the olive oil in a large casserole dish over medium-high heat. Brown the chicken pieces until golden on all sides, then remove them to a platter. Discard or reserve the chicken fat for later use.
Step 3: Add the bacon lardons to the same pan and cook over medium heat until the fat is rendered. If the bacon is very fatty, remove most of the fat. Transfer the bacon to the platter with the chicken.
Step 4: In the pan, add the diced shallots and celery along with 2 thyme sprigs. Cook on low heat until softened but not browned, about 5–7 minutes. Add the minced garlic and cook for 30 seconds, stirring constantly.
Step 5: Pour in the brandy or whiskey, stirring and scraping the bottom of the pan to deglaze. Cook until the alcohol has burned off. Stir in the flour until it forms a paste with the fat, then gradually add the chicken stock, stirring until the sauce thickens into a gravy.
Step 6: Add the apple cider and stir to combine. Return the chicken and bacon to the casserole dish along with 2–3 thyme sprigs. Bring the mixture to a boil on the stove.
Step 7: Cover the casserole and transfer it to the preheated oven. Cook for 30 minutes, then remove the lid and cook for another 30 minutes uncovered.
Step 8: While the chicken bakes, fry the apple wedges in 2 tablespoons of reserved chicken fat or butter over medium heat. Watch closely to prevent burning and cook until they are golden and tender.
Step 9: After 60 minutes, remove the casserole from the oven and stir in the double cream. Return it to the oven, uncovered, and cook for an additional 20 minutes.
Step 10: Take the casserole out, gently fold in the cooked apples, and serve hot with potatoes or rice.

Tips & Variations

Use a good-quality hard apple cider for the best flavor; avoid overly sweet varieties.
Substitute the chicken thighs and legs with bone-in breasts if preferred, adjusting cooking time accordingly.
For a richer sauce, add a splash of white wine along with the brandy.
Fresh thyme can be swapped for dried if needed, but use about one-third the amount.
Serve with rustic bread for soaking up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to prevent the cream from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white plate with five pieces of cooked chicken on it. The chicken pieces are golden brown with crispy skin, showing a mix of light and darker brown areas, some caramelized spots, and a slightly shiny texture from the cooking juices. Underneath and between the chicken pieces, there are a few yellow roasted potato wedges with a slightly browned surface. The plate is placed on a white marbled surface, with a light cloth with black patterns partly visible underneath. In the background, there is a blurry glass of light beer and a brown wooden board, creating a warm and casual setting. 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, you can use bone-in chicken breasts. Keep in mind they may cook faster and can dry out more easily, so monitor the cooking time closely and consider reducing it.

What can I substitute for apple cider?

If you don’t have hard apple cider, you can use dry white wine or apple juice mixed with a splash of vinegar for acidity, but hard cider provides the best authentic flavor.