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)
- 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
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.
