French Chicken Casserole (Print)

Comfort food at its best! This creamy Normandy casserole blends chicken, apples, and cider into one irresistible dish.

# Ingredients:

01 - 1 tablespoon of high-quality olive oil.
02 - 2 pounds of chicken pieces, thighs, and drumsticks.
03 - A dash of sea salt, or as much as you'd like.
04 - Finely diced shallots or one medium onion.
05 - One chopped stick of celery.
06 - 4-5 small sprigs of fresh thyme.
07 - 2 crushed garlic cloves you can grab fresh.
08 - 4 ounces of chopped bacon or lardons.
09 - A splash (2 tablespoons) of your go-to brandy or whiskey.
10 - 2 tablespoons of regular flour.
11 - A third of a cup of rich, flavorful chicken stock.
12 - One and a half cups of dry cider (look for apple-based options).
13 - Cut 2 fresh apples into easy wedges.
14 - Half a cup of heavy cream.

# Steps:

01 - Preheat your oven to 350°F. Pat the chicken dry and sprinkle with salt until well coated.
02 - In a big pot, heat up the olive oil and brown the chicken until it looks golden. Set it aside but save the drippings.
03 - Use the same pot to crisp up bacon. Once done, set it with the chicken—don't toss the fat.
04 - Soften thyme, celery, and shallots in the pot. Toss in garlic, then pour in the brandy. Let it cook down until you barely smell the alcohol.
05 - Sprinkle flour in and stir into a thick paste. Gradually add the stock, mixing until smooth. Then pour in the cider and blend well.
06 - Put the chicken and bacon back into the pot. Cover and bake for 30 minutes. Remove the cover and let it bake another 30 minutes.
07 - While your dish is baking, use the saved chicken fat to fry apple slices until golden and caramelized.
08 - Mix heavy cream into the dish and cook uncovered for 20 minutes. Add fried apples on top just before eating.

# Notes:

01 - This dish hails from Normandy, a region famous for blending apples and cream.
02 - The richness of the cream and the sweet apples go beautifully with moist chicken.
03 - It tastes best right out of the oven but leftovers are still good reheated.

Back