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French Chicken Casserole a la Normande

Delicious French Chicken Casserole a la Normande for Cozy Nights

A comforting dish that delivers exceptional flavor, this French Chicken Casserole a la Normande features tender chicken in apple cider cream sauce.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner Ideas
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken thighs and legs Choose bone-in for added flavor and moisture.
For the Aromatics
  • 4 pieces shallots diced or one medium onion
  • 1 rib celery diced
  • 4-5 sprigs thyme fresh
  • 2 cloves garlic minced
For the Bacon
  • 125 g bacon lardons or 6 strips of bacon, chopped
For the Liquids
  • 2 tablespoon brandy or whiskey to deglaze the pan
  • 85 ml chicken stock homemade or store-bought
  • 400 ml hard dry apple cider such as Strongbow
For the Cream and Apples
  • 125 ml double cream stir in at the end
  • 2 pieces apples peeled, cored, and cut into wedges
For Cooking
  • Salt to taste
  • 1 tablespoon olive oil for sautéing the chicken

Equipment

  • large casserole dish
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. Pat the chicken thighs and legs dry with a paper towel, and generously season them with salt.
  3. Heat 1 tablespoon of olive oil in a large casserole dish over medium-high heat and brown the chicken pieces for 5–7 minutes on each side.
  4. Cook the bacon lardons in the same pan until crispy, about 5 minutes, then transfer to the platter with the chicken.
  5. Sauté the diced shallots and celery with 2 sprigs of thyme over low heat until softened, about 5-7 minutes, then add the minced garlic.
  6. Deglaze the pan with brandy or whiskey, scraping up any brown bits and cooking for about 2 minutes until the alcohol cooks off.
  7. Sprinkle in the flour and gradually add chicken stock, stirring until it thickens into a gravy.
  8. Pour in the apple cider and stir to combine.
  9. Return the browned chicken and crispy bacon to the casserole, adding 2-3 more sprigs of thyme. Bring to a gentle boil.
  10. Cover the casserole dish and bake for 30 minutes, then remove the lid and bake for an additional 30 minutes.
  11. While baking, sauté the apple wedges until tender and lightly golden, about 4-5 minutes.
  12. Stir in the heavy cream and cook uncovered for an additional 20 minutes.
  13. Gently fold in the sautéed apple wedges before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Perfect for cozy family dinners and gatherings, serve with potatoes or rice for a comforting meal.

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