French Chicken Casserole a la Normande

French Chicken Casserole a la Normande is a rich, savory dish inspired by the beautiful region of Normandy, France. Known for its lush countryside and delicious culinary traditions, Normandy brings together apples, cream, and cider, creating a harmonious balance of flavors. This casserole features tender chicken, smoky bacon, sweet apples, and a creamy sauce, making it a perfect meal for a cozy dinner. Follow this easy recipe to create a comforting French dish that will transport you straight to the heart of France.

Ingredients

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • Salt
  • 4 shallots (diced) or one medium onion
  • 1 rib celery (diced)
  • 4-5 thyme sprigs
  • 2 cloves garlic (minced)
  • 125g/4 oz bacon lardons (or 6 strips of bacon, chopped)
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hard dry apple cider (such as Strongbow)
  • 2 apples (peeled, cored, and cut into wedges)
  • 125ml/1/2 cup double cream/heavy cream

Directions

1. Prepare the Chicken
Preheat your oven to 180°C (350°F). Pat the chicken legs and thighs dry with a paper towel, then season with salt. This ensures the chicken will brown nicely and absorb the rich flavors of the sauce.

2. Brown the Chicken
In a large casserole dish, heat 1 tbsp of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides until golden. Once browned, remove the chicken from the pan and set it aside on a separate platter. Discard the excess chicken fat or reserve it for later use.

3. Cook the Bacon
In the same pan, fry the bacon lardons over medium heat until the fat is rendered. If the bacon is too fatty, discard some of the fat. Once cooked, add the bacon to the platter with the chicken.

4. Sauté the Vegetables
In the same pan, add the diced shallots, celery, and thyme sprigs. Cook over low heat for 5-7 minutes until the vegetables soften without browning. Add the minced garlic and cook for an additional 30 seconds while stirring.

5. Add the Brandy and Make the Sauce
Pour the brandy into the pan and stir, scraping the bottom of the pan with a spatula to release any caramelized bits. Continue cooking until the alcohol burns off. Add the flour and stir until it forms a paste, then gradually add the chicken stock, stirring to create a thick gravy-like consistency. Pour in the apple cider and stir to combine.

6. Return Chicken and Bacon to the Casserole
Place the browned chicken and cooked bacon back into the casserole dish. Add 2-3 sprigs of thyme, and bring the mixture to a boil.

7. Bake in the Oven
Cover the casserole with a lid and place it in the preheated oven. Bake for 30 minutes, then uncover and bake for an additional 30 minutes to allow the flavors to develop and the chicken to become tender.

8. Fry the Apple Wedges
While the casserole bakes, heat 2 tbsp of the reserved chicken fat or butter in a pan. Fry the apple wedges over medium heat until golden and slightly caramelized. Watch them closely to prevent burning.

9. Add Cream and Finish Cooking
Remove the casserole from the oven and stir in the heavy cream. Return the dish to the oven, uncovered, and cook for another 20 minutes, allowing the sauce to thicken and the flavors to meld together.

10. Serve and Enjoy
Once cooked, stir in the fried apple wedges and serve the French Chicken Casserole a la Normande with potatoes or rice for a complete, satisfying meal.

Serving and Storage Tips

Serving Tips:

  • Pair with Starch: This casserole pairs wonderfully with mashed potatoes, rice, or crusty bread. The creamy sauce is perfect for soaking up with a side of your choice.
  • Add a Fresh Salad: A light, crisp salad with a tangy vinaigrette balances the richness of the dish. Consider arugula, spinach, or a mixed green salad with lemon dressing.
  • Garnish for Extra Flavor: Fresh herbs like thyme or parsley can be sprinkled over the top just before serving to add a burst of color and freshness.
  • Wine Pairing: A glass of dry white wine, like Chardonnay or Sauvignon Blanc, complements the apple cider and cream in the casserole, enhancing the dish’s flavors.

Storage Tips:

  • Refrigerating Leftovers: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the casserole cool completely before refrigerating.
  • Freezing: To freeze the casserole, allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months. When ready to reheat, thaw it in the refrigerator overnight and reheat it in the oven to maintain its texture.
  • Reheating: To reheat, place the casserole in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through. You can cover it with foil to prevent the top from drying out.

Variations

1. Substitute Chicken with Pork
For a different protein, try using pork chops or pork tenderloin in place of chicken. The pork pairs beautifully with the apple cider and cream, giving the dish a slightly different flavor profile while maintaining the same comforting essence.

2. Add Mushrooms
If you love mushrooms, add sliced cremini or button mushrooms to the casserole. Sauté them along with the shallots and celery for added depth and umami. The mushrooms absorb the flavors of the sauce and add a savory richness to the dish.

3. Use Different Apples
For a twist on the apple flavor, experiment with different apple varieties. Tart apples like Granny Smith or Braeburn will provide a sharper contrast to the sweet cream sauce, while sweeter apples like Fuji or Gala will add more sweetness to the dish.

4. Make It Lighter with Half-and-Half
If you’re looking to cut down on calories or fat, replace the heavy cream with half-and-half or a lighter cream alternative. The sauce will still be creamy, but with a lighter texture.

5. Add Root Vegetables
Incorporate root vegetables such as carrots, parsnips, or turnips for added texture and flavor. Dice them and sauté them along with the shallots and celery to bring in earthy flavors that complement the apples and cider.

6. Spicy Variation with Chiles
For a bit of heat, add some chopped fresh chiles or a dash of cayenne pepper to the sauce. The heat will contrast nicely with the sweetness of the apples and the richness of the cream.

7. Herb Variations
Change up the herbs to suit your taste. Try using rosemary or sage instead of thyme for a different herbal note. Fresh herbs will enhance the overall flavor and provide an aromatic touch.

8. Make It Gluten-Free
For a gluten-free version, substitute the flour with a gluten-free flour blend or cornstarch to thicken the sauce. This will maintain the texture and consistency of the casserole without the gluten.

9. Use Cider Alternatives
If you can’t find hard dry apple cider, you can use white wine or even chicken broth as a substitute. While the cider gives a distinct sweetness and acidity, these alternatives still provide a flavorful base for the casserole.

10. Add a Crunchy Topping
For extra texture, top the casserole with breadcrumbs or crushed nuts like almonds or hazelnuts. After adding the cream, sprinkle the topping over the chicken and return it to the oven for a few minutes to crisp up.

These variations allow you to adapt the recipe to suit different tastes and dietary preferences while keeping the core flavors of the French Chicken Casserole a la Normande intact.

FAQs

1. Can I use chicken breasts instead of thighs and legs?
Yes, you can use chicken breasts if preferred. However, thighs and legs tend to be juicier and more flavorful, which enhances the dish. If using chicken breasts, be sure not to overcook them, as they can dry out.

2. Can I make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the chicken and bacon, place everything in the slow cooker along with the sauce ingredients. Cook on low for 6-7 hours or until the chicken is tender. Stir in the cream towards the end of cooking.

3. Can I use regular apple cider instead of hard cider?
For a non-alcoholic version, you can use regular apple cider. The flavor will be slightly sweeter, but it will still complement the dish well. If you want a more complex flavor, consider adding a splash of white wine or vinegar to balance the sweetness.

4. Can I make this dish in advance?
Yes, you can prepare the casserole ahead of time. After cooking, allow it to cool and store it in the refrigerator for up to 3-4 days. Reheat in the oven before serving. The flavors will meld together even more after resting overnight.

5. Is it necessary to fry the apple wedges?
Frying the apple wedges gives them a nice caramelized texture and enhances their flavor, but if you prefer a lighter version, you can skip this step and simply add raw apple slices to the casserole before baking.

6. Can I make this recipe without alcohol?
Yes, if you prefer not to use alcohol, you can substitute the brandy or whiskey with chicken broth or apple juice. These alternatives will still add flavor to the dish without the need for alcohol.

7. What can I serve with French Chicken Casserole a la Normande?
This casserole pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the creamy sauce. You can also serve it with a light salad or roasted vegetables for a well-rounded meal.

8. Can I use heavy cream alternatives?
If you want to lighten the dish, you can use half-and-half or a non-dairy alternative like coconut cream. However, this may alter the flavor slightly, so keep that in mind when making substitutions.

9. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the casserole cools down completely before refrigerating. For longer storage, you can freeze the casserole for up to 2-3 months.

10. Can I use other herbs instead of thyme?
Yes, you can use other herbs like rosemary, sage, or tarragon if you prefer. Each herb will bring a unique flavor, but thyme is traditional in this dish and works particularly well with the apples and cider.

French Chicken Casserole a la Normande is a true comfort food that combines rich, savory flavors with the sweetness of apples and cider. The tender chicken, crispy bacon, and creamy sauce make this dish an unforgettable experience. Whether you’re hosting a family dinner or cooking for a special occasion, this recipe is sure to impress. Try it today and enjoy the delicious flavors of Normandy in the comfort of your home!

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French Chicken Casserole a la Normande


  • Author: Lusine Svetlana

Description

 

French Chicken Casserole a la Normande is a rich, savory dish inspired by the beautiful region of Normandy, France. Known for its lush countryside and delicious culinary traditions, Normandy brings together apples, cream, and cider, creating a harmonious balance of flavors. This casserole features tender chicken, smoky bacon, sweet apples, and a creamy sauce, making it a perfect meal for a cozy dinner. Follow this easy recipe to create a comforting French dish that will transport you straight to the heart of France.


Ingredients

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • Salt
  • 4 shallots (diced) or one medium onion
  • 1 rib celery (diced)
  • 45 thyme sprigs
  • 2 cloves garlic (minced)
  • 125g/4 oz bacon lardons (or 6 strips of bacon, chopped)
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hard dry apple cider (such as Strongbow)
  • 2 apples (peeled, cored, and cut into wedges)
  • 125ml/1/2 cup double cream/heavy cream

Instructions

1. Prepare the Chicken
Preheat your oven to 180°C (350°F). Pat the chicken legs and thighs dry with a paper towel, then season with salt. This ensures the chicken will brown nicely and absorb the rich flavors of the sauce.

2. Brown the Chicken
In a large casserole dish, heat 1 tbsp of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides until golden. Once browned, remove the chicken from the pan and set it aside on a separate platter. Discard the excess chicken fat or reserve it for later use.

3. Cook the Bacon
In the same pan, fry the bacon lardons over medium heat until the fat is rendered. If the bacon is too fatty, discard some of the fat. Once cooked, add the bacon to the platter with the chicken.

4. Sauté the Vegetables
In the same pan, add the diced shallots, celery, and thyme sprigs. Cook over low heat for 5-7 minutes until the vegetables soften without browning. Add the minced garlic and cook for an additional 30 seconds while stirring.

5. Add the Brandy and Make the Sauce
Pour the brandy into the pan and stir, scraping the bottom of the pan with a spatula to release any caramelized bits. Continue cooking until the alcohol burns off. Add the flour and stir until it forms a paste, then gradually add the chicken stock, stirring to create a thick gravy-like consistency. Pour in the apple cider and stir to combine.

6. Return Chicken and Bacon to the Casserole
Place the browned chicken and cooked bacon back into the casserole dish. Add 2-3 sprigs of thyme, and bring the mixture to a boil.

7. Bake in the Oven
Cover the casserole with a lid and place it in the preheated oven. Bake for 30 minutes, then uncover and bake for an additional 30 minutes to allow the flavors to develop and the chicken to become tender.

8. Fry the Apple Wedges
While the casserole bakes, heat 2 tbsp of the reserved chicken fat or butter in a pan. Fry the apple wedges over medium heat until golden and slightly caramelized. Watch them closely to prevent burning.

9. Add Cream and Finish Cooking
Remove the casserole from the oven and stir in the heavy cream. Return the dish to the oven, uncovered, and cook for another 20 minutes, allowing the sauce to thicken and the flavors to meld together.

10. Serve and Enjoy
Once cooked, stir in the fried apple wedges and serve the French Chicken Casserole a la Normande with potatoes or rice for a complete, satisfying meal.

Notes

Serving Tips:

  • Pair with Starch: This casserole pairs wonderfully with mashed potatoes, rice, or crusty bread. The creamy sauce is perfect for soaking up with a side of your choice.
  • Add a Fresh Salad: A light, crisp salad with a tangy vinaigrette balances the richness of the dish. Consider arugula, spinach, or a mixed green salad with lemon dressing.
  • Garnish for Extra Flavor: Fresh herbs like thyme or parsley can be sprinkled over the top just before serving to add a burst of color and freshness.
  • Wine Pairing: A glass of dry white wine, like Chardonnay or Sauvignon Blanc, complements the apple cider and cream in the casserole, enhancing the dish’s flavors.

Storage Tips:

  • Refrigerating Leftovers: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the casserole cool completely before refrigerating.
  • Freezing: To freeze the casserole, allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months. When ready to reheat, thaw it in the refrigerator overnight and reheat it in the oven to maintain its texture.
  • Reheating: To reheat, place the casserole in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through. You can cover it with foil to prevent the top from drying out.