Looking for a delicious, comforting chicken recipe? This French Chicken Casserole a la Normande combines tender chicken thighs and legs, braised slowly in dry apple cider with bacon, thyme, and apple wedges. The result? A rich and savory dish that’s perfect for cooler weather or anytime you’re craving something cozy.
This casserole is the epitome of autumnal comfort food, with the sweetness of apples balancing the richness of the chicken and bacon. If you’re a fan of classic French flavors, this recipe will quickly become a favorite. Plus, it’s tested and loved by both kids and adults, making it a great family meal.
Why You’ll Love This Recipe
- Simple, Yet Flavorful: Chicken thighs and legs are braised in dry apple cider, creating a deliciously rich and aromatic sauce.
- Bacon and Apples: Adding crispy bacon and tender apple wedges enhances the dish’s depth of flavor, with apples offering a surprising sweet contrast to the savory chicken.
- Comforting and Hearty: The dish is perfect for colder months, providing a cozy meal to gather around the table.
Key Ingredients:
- Chicken Thighs and Legs: Skin-on, bone-in for the best flavor.
- Bacon: Adds smoky richness to the dish.
- Apple Cider: A key ingredient in the braising liquid for a deep, sweet flavor.
- Apples: Added just before serving, these provide a sweet and tangy touch that complements the richness of the chicken.
Recipe Tips:
- Browning the Chicken: Always brown the chicken before braising. This step intensifies the flavor and texture.
- Non-Alcoholic Option: If you prefer not to use alcohol, substitute brandy or whiskey with apple juice and a tablespoon of white wine vinegar for acidity.
- Herb Variations: Add rosemary or bay leaf to enhance the earthy flavors.
- Slow Cooking: Braise for at least 1 hour for tender, fall-off-the-bone chicken and a thickened sauce.
Serving Suggestions:
Pair this casserole with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. For a twist, serve it with Sweet Potato and Swede Mash for a unique, savory side.
Leftovers & Storage:
Leftovers store well in the fridge for up to 5 days. Reheat on the stovetop with a splash of water if the sauce thickens too much.
This French-inspired casserole is an absolute crowd-pleaser. Whether you’re cooking for a family dinner or a cozy weekend meal, it’s sure to impress with its savory depth and the unexpected sweetness of apples.French Chicken Casserole a la Normande
Chicken braised in apple cider with thyme, apples, and bacon.
Ingredients:
- 1 tbsp olive oil
- 2 lbs chicken thighs and legs (skin-on, bone-in)
- Salt, to taste
- 4 shallots, diced (or 1 medium onion)
- 1 rib celery, diced
- 4-5 sprigs thyme
- 2 cloves garlic, minced
- 125g (4 oz) bacon lardons or 6 strips bacon, chopped
- 2 tbsp brandy or whiskey (optional)
- 2 tbsp flour
- 85 ml (1/3 cup) chicken stock
- 400 ml (1 ½ cups) hard dry apple cider (e.g., Strongbow)
- 2 apples, peeled, cored, and cut into wedges
- 125 ml (1/2 cup) heavy cream (optional)
Instructions:
- Preheat Oven: Heat oven to 180°C (350°F).
- Prepare Chicken: Pat dry chicken thighs and legs with paper towels. Salt all over.
- Brown Chicken: In a large casserole dish, heat 1 tbsp olive oil over medium-high heat. Brown the chicken on all sides until golden. Remove and set aside. Discard the chicken fat (or save it for another use).
- Cook Bacon: In the same pan, cook bacon over medium heat until crispy. Remove bacon and set aside with the chicken.
- Sauté Vegetables: Add shallots, celery, and 2 sprigs thyme to the pan. Cook over low heat for 5-7 minutes until softened. Add minced garlic and cook for 30 seconds.
- Deglaze: Pour in brandy or whiskey, scraping up any browned bits from the pan. Cook until alcohol burns off.
- Make Sauce: Stir in flour and cook for 1 minute. Add chicken stock, then apple cider. Stir to combine.
- Combine & Braise: Return chicken and bacon to the pan, adding 2-3 sprigs thyme. Bring to a boil. Cover and transfer to the oven. Braise for 30 minutes, then uncover and cook for an additional 30 minutes.
- Fry Apples: While chicken cooks, fry apple wedges in 2 tbsp reserved chicken fat (or butter) until golden and tender. Watch closely to prevent burning.
- Finish & Serve: Remove casserole from oven. Stir in heavy cream (optional) and cook for another 20 minutes uncovered. Stir in fried apples. Serve with mashed potatoes, rice, or crusty bread.
Enjoy!