Looking for a cozy, flavorful chicken dish that’s perfect for any season? This French-inspired Chicken a la Normande, also known as Chicken Normandy, will instantly become your go-to comfort meal. With its tender chicken, rich apple cider braise, and a touch of sweet apples, this dish brings the heartwarming flavors of autumn straight to your table.
While this casserole has an autumnal feel with its apple notes and creamy texture, it’s a winner any time of the year. Whether it’s a chilly evening or a special occasion, this dish will impress everyone. Bonus: it’s been tested and loved by both kids and adults, so it’s a crowd-pleaser for sure!
Why You’ll Love This Recipe
There’s something magical about a slow-braised chicken casserole. The chicken thighs and legs are tender and juicy, cooked in a flavorful apple cider sauce that brings all the cozy vibes. What sets this dish apart is the addition of crispy bacon, sautéed shallots, fresh thyme, and apples, which balance the richness of the chicken and add a delightful sweetness.
Ingredients You’ll Need
- Chicken Thighs and Legs – Bone-in and skin-on for the best flavor and tenderness.
- Apple Cider – Adds a sweet and slightly tart flavor that perfectly complements the chicken.
- Bacon – Adds a smoky depth of flavor that pairs wonderfully with the apple cider.
- Shallots and Celery – For that savory, earthy base that rounds out the flavors.
- Apples – Fried apple wedges add a tangy sweetness that cuts through the richness of the dish.
- Cream – Optional, but highly recommended for an extra creamy finish.
How to Make French Chicken Casserole a la Normande
Step 1: Brown the Chicken
Start by patting the chicken dry with a paper towel and seasoning it with salt. Heat some olive oil in a large casserole dish and brown the chicken on both sides until golden and crispy. Once browned, set the chicken aside and discard any excess fat.
Step 2: Cook the Bacon
In the same dish, cook the bacon until it crisps up and the fat renders. Remove the bacon and set it aside with the chicken.
Step 3: Sauté the Veggies
Add the diced shallots, celery, and thyme to the dish. Cook over low heat until softened, about 5-7 minutes. Add minced garlic and cook for an additional 30 seconds.
Step 4: Deglaze and Create the Sauce
Pour in brandy or whiskey to deglaze the pan, scraping up any browned bits from the bottom. Let the alcohol cook off, then stir in the flour to create a paste. Gradually add chicken stock, followed by the apple cider, stirring to combine.
Step 5: Braise the Chicken
Return the chicken and bacon to the casserole dish, adding more thyme. Bring the mixture to a boil, then cover and cook in the oven at 350°F (180°C) for 30 minutes. After 30 minutes, uncover the dish and cook for another 30 minutes to allow the sauce to thicken.
Step 6: Fry the Apples
While the chicken is in the oven, fry the apple wedges in some of the reserved chicken fat or butter until golden. Watch carefully, as they can burn quickly.
Step 7: Finish the Dish
Once the chicken is done, stir in the heavy cream and cook for another 20 minutes uncovered. Finally, fold in the fried apple wedges and serve with your favorite side, such as mashed potatoes, rice, or crusty bread to soak up all the flavorful sauce.
Recipe Tips and Notes
- Use bone-in, skin-on chicken for the best flavor and texture.
- Brown the chicken before braising to enhance the flavor and texture.
- If you prefer not to use alcohol, substitute brandy or whiskey with non-alcoholic cider or apple juice and a tablespoon of white wine vinegar.
- Deglaze the pan with brandy, whiskey, or even sherry to capture all the flavors from the bottom of the pan.
- Feel free to get creative with herbs! Thyme, rosemary, and bay leaf all work wonderfully in this dish.
Serving Suggestions
Pair this chicken casserole with mashed potatoes, rice, or a hearty slice of bread (like sourdough) to soak up all the delicious sauce. For a lighter option, serve it with roasted vegetables or a fresh green salad to balance out the richness of the dish.
Leftovers and Storage
Leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, use the stovetop over medium heat with a splash of water to loosen the sauce. Cover the dish to prevent it from drying out.
More French Recipes to Try
- Classic Coq au Vin
- Chicken Provencal
- Chicken in Wine and Mustard Sauce
- Duck Confit
- Creamy Tarragon Chicken and Potatoes
Final Thoughts
This French Chicken Casserole a la Normande is the ultimate comfort dish, bringing rich flavors and tender chicken with a seasonal twist. Whether you’re looking for a cozy weeknight dinner or an impressive dish for a special occasion, this casserole is sure to impress. Try it once, and it will become a staple in your meal rotation!
French Chicken Casserole a la Normande Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Servings: 6
- Calories: 419 kcal per serving
Ingredients:
- 2 lbs chicken thighs and legs (bone-in, skin-on)
- 1 tbsp olive oil
- 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 bacon, chopped)
- 2 tbsp brandy or whiskey
- 2 tbsp flour
- 85 ml (1/3 cup) chicken stock
- 400 ml (1 ½ cups) hard apple cider
- 2 apples, peeled, cored, and cut into wedges
- 125 ml (½ cup) heavy cream (optional)
Instructions:
- Preheat the oven to 350°F (180°C).
- Brown the chicken in olive oil over medium-high heat. Set aside.
- Fry the bacon until crispy, then set aside.
- Sauté shallots, celery, and thyme until soft. Add garlic and cook for 30 seconds.
- Deglaze the pan with brandy, then stir in flour. Add chicken stock and apple cider, stirring to combine.
- Return the chicken and bacon to the dish, bring to a boil, then bake covered for 30 minutes.
- Uncover and bake for another 30 minutes.
- Fry apple wedges in reserved fat, then stir into the casserole with cream (if using). Cook for an additional 20 minutes.
- Serve with mashed potatoes, rice, or bread.
Enjoy this cozy, flavorful dish all year round!