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French Chicken Casserole a la Normande

Savor the Comfort: French Chicken Casserole a la Normande

Enjoy the comforting flavors of French Chicken Casserole a la Normande, featuring chicken, bacon, and apples.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinners
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon olive oil essential for browning the chicken to perfection.
  • 2 lbs chicken thighs and legs juicy cuts that lend rich flavor to the casserole.
  • salt to taste, enhances the savory notes of the dish.
  • 4 shallots, diced or one medium onion for a delicate sweetness and depth.
  • 1 rib celery, diced adds a subtle crunch and earthiness.
  • 4-5 thyme sprigs infuses the dish with a warm, herbal aroma.
  • 2 cloves garlic, minced boosts flavor with its aromatic essence.
  • 125 g/4 oz bacon lardons or 6 strips of bacon, chopped, brings a smoky richness.
For the Sauce
  • 2 tablespoon brandy or whiskey deglazes the pan and adds a punch of flavor.
  • 2 tablespoon flour helps thicken the sauce into a delightful coating.
  • 85 ml/1/3 cup chicken stock provides moisture and layers of flavor.
  • 400 ml/1 ½ cups hard dry apple cider offers a fruity zing that balances the savory notes.
For the Apples
  • 2 apples, peeled, cored and cut into wedges adds a fresh, sweet contrast to the rich casserole.
For the Creamy Finish
  • 125 ml/1/2 cup double cream/heavy cream brings a luscious, creamy texture to elevate the dish.

Equipment

  • Casserole dish
  • Skillet
  • wooden spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C/350°F.
  2. Pat dry the chicken thighs and legs, season generously with salt.
  3. In a large casserole dish, heat olive oil over medium-high heat and brown the chicken for 3-4 minutes on each side.
  4. In the same pan, reduce heat and cook bacon lardons for 5-6 minutes until crispy.
  5. Add shallots, celery, and thyme to the drippings; cook over low heat for 5-7 minutes until soft.
  6. Stir in minced garlic and sauté for an additional 30 seconds.
  7. Deglaze the pan with brandy or whiskey, scraping up any browned bits.
  8. Sprinkle flour, stir to form a paste, then add chicken stock and apple cider, stirring consistently until thickened.
  9. Return the chicken and bacon to the dish, bring to a boil, cover, and cook in the oven for 30 minutes.
  10. Uncover and cook for another 30 minutes until caramelized and thickened.
  11. Sauté apple wedges in the reserved chicken fat or butter for 3-4 minutes until golden brown.
  12. Stir in heavy cream, return to the oven for an additional 20 minutes.
  13. Stir in sautéed apple wedges right before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 32gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 3mg

Notes

This casserole pairs perfectly with rice or potatoes.

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