French Chicken Casserole à la Normande Recipe
French Chicken Casserole a la Normande is a rich and comforting dish featuring tender browned chicken thighs and legs cooked with smoky bacon, savory shallots and celery, and a fragrant apple cider and brandy sauce. Finished with creamy heavy cream and fried apple wedges, this classic French-inspired casserole balances sweet, savory, and creamy flavors for an elegant yet homely meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4-6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: French
Ingredients
Scale
Chicken and Meat
- 6 bone-in, skin-on chicken thighs and legs
- 4 slices bacon
Vegetables and Aromatics
- 2 shallots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 sprigs fresh thyme, plus extra for garnish
Liquids and Sauces
- 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)
Other Ingredients
- 2 medium apples, cored and cut into wedges
- Salt and freshly ground black pepper, to taste
- Butter or reserved chicken fat, for frying apples
Instructions
- Brown the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt. Heat olive oil in a large casserole dish over medium heat. Place the chicken skin side down and brown on both sides until golden and crispy. Remove the chicken and set aside, discarding excess fat but leaving rendered oil in the dish.
- Cook the Bacon: Add the bacon slices to the casserole dish and cook until crisp and fat has rendered. Remove the bacon and set it aside with the chicken.
- Sauté the Veggies: Add diced shallots, celery, and thyme sprigs to the dish, cooking over low heat for 5-7 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds to release aroma.
- Deglaze and Create the Sauce: Pour in the brandy or whiskey to deglaze the pan, scraping up any brown bits from the bottom. Let the alcohol cook off for a minute, then sprinkle in the flour and stir to make a paste. Gradually whisk in chicken stock, followed by apple cider, stirring continuously until sauce is smooth.
- Braise the Chicken: Return the browned chicken and bacon to the casserole dish, adding extra thyme. Bring the mixture to a boil, then cover with a lid and transfer to a preheated oven at 350°F (180°C). Bake for 30 minutes, then uncover and continue cooking for another 30 minutes to thicken the sauce.
- Fry the Apples: While the chicken is baking, heat some butter or reserved chicken fat in a skillet over medium heat. Add the apple wedges and fry until they are golden brown on all sides, being careful not to burn them. Remove and set aside.
- Finish the Dish: After the chicken has finished braising, stir in the heavy cream and cook uncovered on the stovetop or back in the oven for another 20 minutes to enrich and thicken the sauce further. Gently fold in the fried apple wedges before serving.
Notes
- Bone-in, skin-on chicken provides more flavor and tenderness for this dish.
- Using brandy or whiskey adds depth but can be substituted with extra chicken stock if desired.
- Frying apples in chicken fat or butter gives a sweet and savory contrast and a beautiful golden color.
- This casserole pairs perfectly with mashed potatoes, steamed rice, or crusty French bread to soak up the sauce.
- For a dairy-free version, omit the cream or substitute with coconut cream.
Keywords: French chicken casserole, apple cider chicken, braised chicken, Normande recipe, chicken and apples, creamy chicken casserole
