French Chicken Casserole à la Normande (Print version)

Tender chicken with apples and creamy cider sauce, inspired by traditional Normandy flavors.

# Ingredient List:

→ Poultry

01 - 3.3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)

→ Vegetables & Fruit

02 - 2 medium onions, thinly sliced
03 - 2 carrots, peeled and sliced
04 - 2 tart apples (Granny Smith), peeled, cored and sliced
05 - 2 garlic cloves, minced

→ Liquids

06 - 1 cup dry cider (preferably French)
07 - 1/2 cup chicken stock
08 - 1/3 cup heavy cream
09 - 2 tbsp Calvados (apple brandy; optional)

→ Pantry

10 - 2 tbsp all-purpose flour
11 - 2 tbsp unsalted butter
12 - 2 tbsp olive oil
13 - 1 bay leaf
14 - 2-3 sprigs fresh thyme
15 - Salt and freshly ground black pepper

# How To Make It:

01 - Preheat oven to 350°F. Pat chicken pieces thoroughly dry and season generously on all sides with salt and pepper.
02 - In a large Dutch oven or ovenproof casserole, heat olive oil and 1 tbsp butter over medium-high heat. Brown chicken on both sides in batches, about 3-4 minutes per side; set aside.
03 - Add remaining butter to the same pot. Sauté onions, carrots, and garlic for 4-5 minutes until softened. Sprinkle with flour and cook 1 minute more.
04 - Deglaze with Calvados if using, then add cider. Stir thoroughly, scraping any browned bits from the bottom of the pot.
05 - Add chicken stock and return browned chicken pieces to the pot. Add apple slices, bay leaf, and thyme sprigs.
06 - Bring to a simmer, cover, transfer to oven, and bake for 50 minutes.
07 - Uncover, stir in heavy cream, and bake uncovered for another 10-15 minutes until the sauce thickens slightly and chicken is tender.
08 - Remove bay leaf and thyme sprigs. Taste and adjust seasoning. Serve hot, garnished with additional thyme if desired.

# Expert Advice:

01 -
  • The combination of tart apples and velvety cream creates the most incredible sauce that you will want to spoon over everything
  • One pot does all the work while your kitchen fills with the most comforting aromas imaginable
02 -
  • Dont skip browning the chicken properly because those golden bits create the foundation of flavor in the final sauce
  • The cream can sometimes separate if added too early or boiled too vigorously, so stir it in gently during those final minutes
03 -
  • Use a really good quality French cider if you can find it because it makes a noticeable difference in the final flavor
  • Patting the chicken thoroughly dry before seasoning helps it brown better and creates more flavorful fond in the pot

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