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French Chicken Casserole a la Normande

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  • Author: Stephanie
  • 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

Description

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.

Ingredients

Units 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

 

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Find it online: https://recipe.ukfinda.com/french-chicken-casserole-a-la-normande/