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French Chicken Casserole a la Normande

French Chicken Casserole a la Normande: Comfort in Every Bite

Discover the comforting flavors of French Chicken Casserole a la Normande, a delightful dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Chicken Thighs and Legs Best with skin and bones
  • 125 g Bacon Lardons Or 6 strips of chopped bacon
  • 4 Shallots, diced Can substitute with 1 medium onion
  • 1 rib Celery, diced
  • 4-5 Thyme Sprigs Or 1 tsp dried thyme
  • 2 cloves Garlic, minced Fresh garlic recommended
  • 2 tbsp Brandy or Whiskey Omit for non-alcoholic version
  • 2 tbsp Flour Gluten-free flour can be used
  • 85 ml Chicken Stock Homemade or low-sodium
  • 400 ml Hard Dry Apple Cider Non-alcoholic cider can replace it
  • 2 Apples, peeled and cut into wedges Granny Smith recommended
  • 125 ml Double Cream or Heavy Cream Optional for a lighter version
  • Olive Oil Used for browning chicken; can substitute with butter
  • Salt Adjust to taste

Equipment

  • large casserole dish
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. Season chicken thighs and legs with salt. Heat olive oil in a large casserole dish over medium-high heat. Brown chicken skin-side down for about 5-7 minutes, then flip and cook for another 5 minutes. Set aside on a plate.
  3. In the same dish, add bacon lardons and fry until crispy, about 4-5 minutes. Then add shallots, celery, and thyme; sauté for 3-4 minutes.
  4. Stir in garlic and cook for 30 seconds. Deglaze with brandy or whiskey while scraping up any browned bits.
  5. Sprinkle in the flour and mix until smooth. Gradually add chicken stock and cider, stirring to avoid lumps.
  6. Return chicken and bacon to the dish, bring to a gentle boil, cover, and bake for 30 minutes.
  7. Uncover and bake for another 30 minutes to thicken the sauce.
  8. Sauté the apple wedges in reserved bacon fat until golden and tender, about 5-7 minutes.
  9. Remove casserole from oven and stir in cream. Cook uncovered for an additional 20 minutes.
  10. Gently fold in sautéed apples before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Serve with crusty bread or fluffy rice to soak up the rich sauce.

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