Description
French Chicken Casserole a la Normande
Indulge in the comforting flavors of French cuisine with this Chicken Casserole a la Normande! A traditional dish, it combines chicken, bacon, and apple cider for a cozy, autumnal meal that’s perfect any time of the year. Inspired by the cuisine of Normandy, this dish brings the tang of apples, the richness of cream, and a hint of brandy to create a delightful symphony of flavors.
1 tbsp olive oil
2 lbs chicken thighs and legs
Salt
4 shallots, diced
1 rib celery, diced
4-5 thyme sprigs
2 cloves garlic, minced
125g bacon lardons
2 tbsp brandy
2 tbsp flour
85 ml chicken stock
400 ml hard dry apple cider
2 apples, cut into wedges
125 ml heavy cream
Directions:
1. Preheat oven to 350°F.
2. Brown chicken in oil, then set aside.
3. Fry bacon until crispy; set aside.
4. Sauté shallots, celery, and thyme until soft.
5. Add brandy, cook off alcohol, then stir in flour, stock, and cider.
6. Return chicken and bacon, bring to boil, then bake covered 30 mins, uncovered 30 mins.
7. Fry apple wedges, add cream, bake 20 mins more. Serve!
Prep Time: 1 hr 40 mins
Kcal: 419
Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time. First, preheat your oven to 350°F (175°C). Pat the chicken pieces dry and season generously with salt. In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat. Brown the chicken in batches, skin-side down first, until deeply golden on all sides. This step is crucial for flavor. Transfer the chicken to a plate. In the same pot, fry the bacon lardons until crispy, then remove with a slotted spoon, leaving the fat.
Reduce heat to medium. Add the diced shallots, celery, and thyme sprigs to the pot. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for one more minute until fragrant. Carefully pour in the brandy, let it bubble for a minute to cook off the alcohol. Sprinkle the flour over the vegetables and stir for two minutes to cook out the raw taste. Gradually whisk in the chicken stock and dry apple cider, scraping up any browned bits from the bottom of the pot.
Return the browned chicken and crispy bacon to the pot, nestling them into the liquid. Bring the casserole to a gentle boil. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 30 minutes. Remove the lid and bake for another 30 minutes to allow the sauce to reduce slightly. Meanwhile, in a separate pan, fry the apple wedges in a little butter until just tender and caramelized. Remove the casserole from the oven, stir in the heavy cream and fried apples. Return to the oven, uncovered, for a final 20 minutes of baking.
Serving Suggestions
This rich and creamy casserole is best served family-style, directly from the Dutch oven. For a truly authentic and satisfying meal, pair it with simple sides that soak up the delicious sauce. Buttered egg noodles, creamy mashed potatoes, or a crusty baguette are perfect companions. A side of steamed green beans or a simple green salad with a sharp vinaigrette helps cut through the richness. A glass of the same dry cider used in the recipe makes for an excellent drink pairing.
How-to Summary
Brown chicken and bacon. Sauté shallots, celery, and thyme. Deglaze with brandy, then make a sauce with flour, stock, and cider. Return meat to pot, bake covered and uncovered for one hour total. Finish by stirring in fried apples and cream, then bake a final 20 minutes. Serve hot with starchy sides.
Frequently Asked Questions
Can I use chicken breasts instead of thighs and legs? While possible, dark meat is highly recommended. Thighs and legs stay juicier during the long braising time, whereas breasts can become dry.
What can I substitute for the brandy? You can omit it entirely, or use an equal amount of additional chicken stock. For flavor, a splash of apple juice or white wine vinegar can add a different dimension.
Is there a non-alcoholic substitute for the hard cider? Yes. Use a good-quality non-alcoholic apple cider or apple juice, but reduce the amount slightly (to about 300ml) and add a tablespoon of apple cider vinegar to mimic the tang.
Can I make this ahead of time? Absolutely. Prepare the casserole up to the point of adding the cream and apples. Cool, cover, and refrigerate for up to two days. Reheat gently on the stove, then add the cream and apples and finish baking as directed.
My sauce is too thin. How can I thicken it? After the final bake, if the sauce needs more body, remove the chicken and simmer the sauce on the stovetop for 5-10 minutes until it reaches your desired consistency.
Common Mistakes to Avoid
- Skipping the browning step: Do not rush browning the chicken. This creates fond (browned bits) in the pot, which is the foundation of the sauce’s flavor.
- Using sweet cider: Ensure you use a dry, hard apple cider. Sweet cider will make the final dish cloying.
- Not cooking the flour: After adding the flour to the vegetables, stir and cook for the full two minutes to avoid a raw, pasty taste in the sauce.
- Overcooking the apples: Fry the apple wedges just until tender. They will soften further in the oven, and you want them to retain some texture.
Conclusion
This Chicken Casserole a la Normande is more than just a meal; it’s a comforting experience that brings the rustic elegance of French country cooking to your table. The harmonious blend of savory chicken, smoky bacon, and sweet-tart apples in a creamy cider sauce is unforgettable. By following this guide and avoiding common pitfalls, you can confidently create a stunning centerpiece dish that is sure to impress family and guests alike. Bon appétit!