Description
This classic French Chicken Casserole a la Normande is a rich and flavorful dish featuring succulent chicken thighs and legs braised in a fragrant sauce made with apple cider, brandy, bacon, and fresh apples. The dish is finished with creamy double cream for a luscious texture, perfect served alongside potatoes or rice for a comforting meal.
Ingredients
Scale
Chicken and Bacon
- 1 tbsp olive oil
- 2 lbs chicken thighs and legs, skin-on and bone-in
- Salt, to taste
- 125g/4 oz bacon lardons or 6 strips bacon, chopped
Vegetables and Aromatics
- 4 shallots, diced or 1 medium onion
- 1 rib celery, diced
- 4–5 thyme sprigs
- 2 cloves garlic, minced
Liquids and Sauces
- 2 tbsp brandy or whiskey
- 2 tbsp flour
- 85 ml/1/3 cup chicken stock
- 400 ml/1 1/2 cups hard dry apple cider (e.g. Strongbow)
- 125 ml/1/2 cup double cream (heavy cream)
Fruit and Fat for Cooking
- 2 apples, peeled, cored, and cut into wedges
- 2 tbsp reserved chicken fat or butter (for frying apples)
Instructions
- Preheat the Oven: Turn the oven on to 180C/350F to get it ready for baking the casserole.
- Prepare the Chicken: Pat dry the chicken thighs and legs with paper towels and season generously with salt all over to enhance flavor.
- Brown the Chicken: In a large casserole dish, heat 1 tbsp olive oil over medium-high heat and brown the chicken pieces until golden on all sides. Remove and set aside on a platter.
- Cook the Bacon: Discard most chicken fat or save for another use. Fry the bacon lardons over medium heat until the fat is rendered and bacon is lightly crisp. Remove bacon to the chicken platter.
- Sauté Aromatics: In the same pan, add shallots, celery, and 2 sprigs thyme. Cook gently over low heat for 5-7 minutes until softened but not colored. Add minced garlic and cook for 30 seconds while stirring.
- Deglaze the Pan: Pour in the brandy and stir well while scraping the pan bottom to loosen flavorful bits. Continue cooking until the alcohol has burned off.
- Create the Sauce Base: Sprinkle the flour into the pan and stir until combined with fat to form a paste. Gradually pour in chicken stock, stirring continuously until the mixture thickens to a gravy consistency.
- Add Cider and Combine: Stir in the apple cider to the sauce and mix well. Return the browned chicken and bacon to the casserole dish along with 2-3 sprigs of thyme. Bring the mixture to a boil on the stove.
- Braise the Chicken: Cover the casserole with a lid and place it in the preheated oven. Cook for 30 minutes covered, then uncover and continue cooking for another 30 minutes to allow sauce reduction and chicken tenderization.
- Fry the Apples: While the chicken cooks, heat 2 tbsp reserved chicken fat or butter in a pan and fry the apple wedges gently. Watch carefully as they can burn quickly. Remove once tender and slightly caramelized.
- Finish the Sauce: Remove the casserole from the oven and stir in the heavy cream. Return uncovered to the oven and cook for an additional 20 minutes to thicken the sauce and blend flavors.
- Combine and Serve: Stir the sautéed apple wedges into the casserole. Serve hot with your choice of potatoes or rice for a complete meal.
Notes
- Use skin-on, bone-in chicken thighs and legs for richer flavor and better texture.
- Browning the chicken before braising enhances flavor and adds texture. A splatter guard can help prevent oil splashes.
- Hard dry cider complements the chicken beautifully. For a non-alcoholic option, substitute with non-alcoholic cider or apple juice plus 1 tbsp white wine vinegar for acidity.
- Deglazing with brandy, whiskey, or sherry lifts flavorful browned bits from the pan into the sauce. Without alcohol, extra chicken stock can be used instead.
- Season carefully with salt and taste before serving to ensure balanced flavor.
- Braise for at least 1 hour to allow sauce to reduce and chicken to become tender.
- Braising is forgiving, so feel free to adapt ingredients or proportions for personal preference.
