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: 6 bone-in, skin-on chicken thighs and legs; 4 slices bacon; 2 shallots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 sprigs fresh thyme, plus extra for garnish; 2 tablespoons olive oil; 1/4 cup brandy or whiskey; 2 tablespoons all-purpose flour; 1 cup chicken stock; 3/4 cup apple cider; 1/2 cup heavy cream (optional but recommended); 2 medium apples, cored and cut into wedges; Salt and freshly ground black pepper, to taste; Butter or reserved chicken fat, for frying apples

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Introduction

French Chicken Casserole a la Normande is a comforting, flavorful dish that combines tender chicken with smoky bacon, sweet apples, and a creamy sauce. This rustic casserole offers a beautiful balance of savory and sweet, perfect for cozy family dinners.

The image shows a white pan filled with a creamy chicken dish. There are five pieces of golden-brown roasted chicken with crispy skin sitting in a thick, pale yellow sauce with a smooth texture. Around the chicken, several yellow potato wedges are partially submerged in the sauce. Small green sprigs of fresh herbs, likely thyme, are scattered on top, adding color contrast. The edges of the pan show some browned spots where the sauce has cooked longer. The background is a white marbled surface with a blurred cloth and wooden elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs and legs
1 cup apple cider
4 slices bacon
2 shallots, diced
2 celery stalks, diced
2 tsp fresh thyme
2 cloves garlic, minced
2 tbsp brandy or whiskey
1 tbsp all-purpose flour
1 cup chicken stock
2 apples, cut into wedges
2 tbsp olive oil
2 tbsp butter (optional for frying apples)
1/2 cup heavy cream (optional)
Salt to taste

Instructions

Step 1: Pat the chicken dry and season with salt. Heat olive oil in a large casserole dish and brown the chicken on both sides until golden and crispy. Remove chicken and set aside, discarding excess fat.
Step 2: In the same dish, cook the bacon until crisp and the fat has rendered. Remove bacon and set aside with the chicken.
Step 3: Add diced shallots, celery, and thyme to the dish. Cook over low heat for 5-7 minutes until softened. Stir in minced garlic and cook for 30 seconds more.
Step 4: Pour in brandy or whiskey to deglaze the pan, scraping up browned bits. Let the alcohol cook off, then stir in flour to form a paste. Gradually add chicken stock followed by apple cider, stirring to combine.
Step 5: Return chicken and bacon to the dish with more thyme. Bring to a boil, then cover and bake at 350°F (180°C) for 30 minutes. Uncover and cook an additional 30 minutes to thicken the sauce.
Step 6: While chicken bakes, fry apple wedges in reserved chicken fat or butter until golden, watching closely to prevent burning.
Step 7: Stir heavy cream into the casserole and cook uncovered for 20 minutes more. Fold in fried apples just before serving. Enjoy with mashed potatoes, rice, or crusty bread.

Tips & Variations

Use bone-in, skin-on chicken for juicier meat and better flavor.
Substitute brandy with apple brandy or dry white wine if preferred.
For a richer sauce, don’t skip the heavy cream—it’s worth the extra step.
Try different apple varieties such as Granny Smith for tartness or Honeycrisp for extra sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve the sauce’s texture. Avoid microwaving to prevent the cream from curdling.

How to Serve

A white pan filled with creamy golden-yellow sauce as the base layer, studded with browned, crispy chicken thighs on top, each piece showing a rich, caramelized skin with a slightly crisp texture. The chicken pieces are surrounded by slices of tender yellow potatoes partially submerged in the sauce. Small green thyme sprigs are scattered over the chicken and sauce, adding a fresh, natural touch. The pan rests on a white marbled surface, with a blurry background that includes wooden bowls, enhancing the comforting, home-cooked feel. 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, but thighs and legs provide more flavor and stay more tender during slow cooking. If using breasts, reduce baking time to avoid drying out.

Is the heavy cream necessary?

The heavy cream adds richness and a creamy finish, but you can omit it for a lighter dish. The casserole will still be flavorful thanks to the apple cider and bacon.