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French Chicken Casserole a la Normande

Savor the Comfort of French Chicken Casserole a la Normande

Experience the delightful flavors of French Chicken Casserole a la Normande, a heartwarming dish with tender chicken, crispy bacon, and a tangy twist.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil or butter for richer flavor
  • 4 pieces Chicken Thighs and Legs skin-on and bone-in recommended
  • 1 teaspoon Kosher Salt to taste
  • 2 pieces Shallots or one medium onion as substitute
  • 1 stalk Celery optional but recommended
  • 3 sprigs Thyme fresh thyme is best
  • 3 cloves Garlic minced
  • 100 grams Bacon Lardons or pancetta
  • 1 cup Brandy or Whiskey can replace with chicken stock
  • 2 tablespoons Flour or cornstarch mixed with water
  • 2 cups Chicken Stock homemade or low-sodium
  • 1 cup Hard Dry Apple Cider or non-alcoholic cider
  • 2 pieces Apples tart varieties like Granny Smith
  • 1 cup Double Cream/Heavy Cream optional for richness
For the Topping
  • 2 pieces Fried Apple Wedges golden-brown for best flavor

Equipment

  • Large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) to ensure even cooking.
  2. Pat the chicken dry and season with kosher salt. Heat olive oil in a skillet, cooking the chicken skin-side down for 5-7 minutes until golden brown.
  3. Flip the chicken and cook for another 5 minutes, then set aside.
  4. In the same skillet, fry the bacon lardons until crispy. Remove and drain on paper towels.
  5. Lower the heat and sauté shallots and celery for 5-7 minutes until softened. Add minced garlic and thyme, and cook for an additional 30 seconds.
  6. Deglaze the pan with brandy or whiskey, scraping the bottom to release browned bits. Cook for 2 minutes to evaporate alcohol.
  7. Sprinkle flour and stir for about a minute. Gradually whisk in chicken stock and cider, cooking until the sauce thickens.
  8. Return chicken and bacon to the skillet, cover, and bake for 30 minutes.
  9. Uncover and bake for an additional 30 minutes until chicken is tender and sauce is thickened.
  10. Fry apple wedges in retained fat until golden brown, about 5 minutes.
  11. Gently fold in fried apple wedges into the casserole and serve warm with your choice of sides.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 8gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Adapt recipe to include different proteins or gluten-free options. Skipping cream provides a lighter dish.

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