Description
This classic French Chicken Casserole a la Normande combines tender chicken thighs and legs braised in a rich, creamy sauce made with hard apple cider, brandy, and fresh herbs, delivering a comforting, flavorful dish perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs Chicken Thighs and Legs (or skin-on chicken breasts)
- 1 tbsp Salt
Vegetables and Aromatics
- 4 Shallots (diced)
- 1 Medium Onion (diced)
- 1 rib Celery (diced)
- 4-5 sprigs Thyme (or fresh rosemary)
- 2 cloves Garlic (minced)
Other Ingredients
- 1 tbsp Olive Oil (for browning)
- 125 g Bacon Lardons (or turkey bacon for lighter option)
- 2 tbsp Brandy or Whiskey (for deglazing)
- 2 tbsp Flour (to thicken the sauce)
- 85 ml Chicken Stock
- 400 ml Hard Dry Apple Cider (or non-alcoholic cider)
- 2 Apples (peeled, cored, cut into wedges)
- 125 ml Double Cream or Heavy Cream (or substitute with coconut cream)
Instructions
- Prepare and Brown the Chicken: Pat the chicken thighs and legs dry and season them generously with salt. Heat olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until they develop a golden crust, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté Aromatics and Bacon: In the same pot, add the bacon lardons and cook until crispy. Add diced shallots, onion, celery, thyme sprigs, and minced garlic to the pot. Sauté everything together until the vegetables soften and become translucent, about 5 minutes.
- Deglaze the Pot: Pour in the brandy or whiskey to deglaze the pot, scraping up any browned bits from the bottom. This will add deep flavor to the sauce.
- Make the Roux and Add Liquids: Sprinkle flour over the vegetables and bacon, stirring constantly to create a roux that thickens the sauce. Gradually whisk in chicken stock and hard dry apple cider, ensuring the sauce is smooth and free of lumps.
- Add Chicken and Apples: Return the browned chicken pieces to the pot and nestle the apple wedges around them. Bring the mixture to a gentle simmer.
- Braise the Chicken: Cover the casserole and reduce heat to low. Let the chicken cook slowly in the cider sauce for about 1 hour and 30 minutes, or until the meat is tender and cooked through.
- Finish with Cream: Remove the lid and stir in the double or heavy cream. Simmer uncovered for another 5-10 minutes to meld flavors and thicken the sauce slightly.
- Serve: Remove thyme sprigs (or rosemary) before serving. Serve the casserole hot with crusty bread or over mashed potatoes for a complete meal.
Notes
- You can substitute turkey bacon for a lighter option with less fat.
- If apple cider isn’t available, use non-alcoholic apple cider or a dry white wine as a substitute.
- Double cream can be replaced with coconut cream for a dairy-free alternative, though it will alter the flavor slightly.
- Make sure to brown the chicken well to develop rich flavors in the casserole.
- This dish pairs beautifully with rustic bread or creamy mashed potatoes.
