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French Chicken Casserole à la Normande Recipe

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★★★★★

4.9 from 148 reviews

This French Chicken Casserole a la Normande is a comforting and flavorful dish featuring tender browned chicken thighs and legs simmered in a rich apple cider and brandy sauce, with aromatic shallots, celery, garlic, and thyme. Finished with crisped bacon, lightly fried apple wedges, and creamy double cream, it offers a perfect balance of savory and sweet, ideal for a cozy family meal.

Ingredients

Scale

Chicken and Meat

  • 2 lbs chicken thighs and legs
  • 125g/4 oz bacon lardons (or 6 strips of bacon, chopped)
  • 1 tbsp olive oil
  • salt, to taste

Vegetables and Aromatics

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

Liquids and Flavorings

  • 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

Fruits

  • 2 apples (peeled, cored and cut into wedges)

Instructions

  1. Preheat and Prepare Chicken: Turn the oven on to 180°C (350°F). Pat dry chicken legs and thighs with a paper towel and salt all over thoroughly to season.
  2. Brown the Chicken: Heat 1 tbsp of olive oil in a large casserole dish over medium-high heat. Brown the chicken pieces until golden on all sides. Remove the chicken and set aside on a separate platter. Discard or reserve the chicken fat for later use.
  3. Cook the Bacon: Add the bacon lardons to the same pan and fry over medium heat until the fat is rendered out. If the bacon produces too much fat, discard most of it. Remove the cooked bacon and place it with the chicken on the platter.
  4. Sauté Vegetables and Deglaze: In the same pan, add diced shallots and celery along with 2 sprigs of thyme. Cook over low heat for 5-7 minutes until softened but not browned. Add minced garlic and cook for another 30 seconds, stirring. Pour in the brandy, scrape bottom of pan with a spatula to loosen browned bits, and cook until the alcohol evaporates.
  5. Create Sauce Base: Stir in 2 tablespoons of flour to make a paste with the fat. Slowly add the chicken stock, stirring continuously until it thickens into a gravy-like consistency. Then pour in the hard apple cider and stir to combine.
  6. Combine and Simmer: Return the browned chicken and bacon to the casserole dish, add 2-3 more sprigs of thyme, and bring the mixture to a boil on the stovetop.
  7. Bake Covered: Cover the casserole dish with a lid and bake in the preheated oven for 30 minutes.
  8. Prepare Apples: While the chicken bakes, fry the apple wedges in 2 tablespoons of reserved chicken fat or butter in a separate pan. Cook carefully over medium heat to avoid burning, until lightly caramelized and tender.
  9. Bake Uncovered: Remove the lid from the casserole and continue baking for another 30 minutes uncovered.
  10. Finish with Cream and Apples: Take the casserole out of the oven, stir in the double cream thoroughly, and return to oven. Cook uncovered for an additional 20 minutes.
  11. Serve: Remove from the oven once more, stir in the cooked apple wedges, and serve hot alongside potatoes or rice for a hearty meal.

Notes

  • For best flavor, use skin-on chicken thighs and legs to ensure juiciness.
  • If unable to find hard apple cider, dry white wine can be used as a substitute.
  • Adjust salt depending on bacon saltiness to avoid over-salting.
  • Apple varieties like Granny Smith or Braeburn work well as they hold shape and add tartness.
  • Make sure to caramelize the apples gently to prevent burning, which can impart bitterness.
  • This dish pairs wonderfully with mashed potatoes or steamed rice to soak up the rich sauce.

Keywords: French chicken casserole, chicken thighs, apple cider chicken, Normande recipe, creamy chicken casserole

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