French Chicken Casserole a la Normande
French Chicken Casserole à la Normande is a comforting, one-pot dish inspired by the flavors of Normandy, France. It features tender chicken, apples, mushrooms, and onions simmered in a creamy cider-based sauce. This rustic, flavorful casserole is perfect for fall and cold-weather dining.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion, sliced
- 2 large apples, peeled, cored, and sliced
- 8 oz (225g) mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup (120ml) dry apple cider
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 tbsp Dijon mustard
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and pepper, to taste
- 1/4 cup (15g) chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Brown the Chicken:
- Season the chicken thighs with salt and pepper.
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken thighs, skin side down, and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes.
- Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the butter and sliced onions. Sauté for 3-4 minutes until softened.
- Add the apples and mushrooms, cooking for another 5-6 minutes until golden brown.
- Stir in the minced garlic and cook for an additional minute.
- Add the Liquids:
- Pour in the apple cider, scraping up any browned bits from the bottom of the skillet.
- Add the chicken broth, heavy cream, Dijon mustard, and thyme. Stir well to combine.
- Combine and Bake:
- Return the browned chicken thighs to the skillet, nestling them into the sauce and vegetables.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
- Serve:
- Garnish with chopped fresh parsley and serve warm with crusty bread, mashed potatoes, or rice.
Notes
- Add flavor: Use Calvados (apple brandy) instead of cider for a richer flavor.
- Make it lighter: Use half-and-half or light cream instead of heavy cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.