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French Chicken Casserole a la Normande

French Chicken Casserole a la Normande
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French Chicken Casserole a la Normande is a heartwarming dish that beautifully marries tender chicken, sweet apples, and fragrant thyme, all simmered in a rich apple cider sauce. This French classic transforms ordinary ingredients into an extraordinary meal that’s perfect for family dinners or special occasions. With its creamy texture and delightful flavors, this casserole is sure to impress anyone at your table, making it a standout in the world of comfort food.

Ingredients

Scale
  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • Salt (to taste)
  • 4 shallots (diced) or 1 medium onion
  • 1 rib celery (diced)
  • 4-5 sprigs thyme
  • 2 cloves garlic (minced)
  • 125g/4 oz bacon lardons or 6 strips of bacon (chopped)
  • 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
  • 2 apples (peeled, cored, and cut into wedges)
  • 125 ml/1/2 cup double cream/heavy cream

Instructions

  1. Preheat the oven to 180C/350F. Pat dry the chicken and season with salt.
  2. In a large casserole dish, heat olive oil over medium-high heat and brown the chicken until golden. Remove and set aside.
  3. Cook the bacon lardons in the same dish until crispy; remove and add to the chicken.
  4. Sauté shallots and celery until soft; add garlic and cook briefly before adding brandy to deglaze the pan.
  5. Stir in flour to create a paste; gradually add chicken stock, then apple cider, mixing well.
  6. Return chicken and bacon to the pot, add thyme, bring to a boil, cover, and bake for 30 minutes. Uncover and bake for another 30 minutes.
  7. Stir in heavy cream and return to oven uncovered for an additional 20 minutes; add cooked apple wedges just before serving.

Nutrition

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