French Chicken Casserole à la Normande (Printable Version)
Tender chicken braised with apples, vegetables, and creamy cider sauce in this traditional Normandy casserole.
# What You’ll Need:
→ 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
# Directions:
01 - Preheat oven to 350°F.
02 - Pat chicken pieces dry with paper towels. Season generously on all sides with salt and black pepper.
03 - In a large Dutch oven or ovenproof casserole, heat olive oil and 1 tbsp butter over medium-high heat. Brown chicken pieces on both sides in batches, about 3-4 minutes per side. Transfer browned chicken to a plate and set aside.
04 - Add remaining butter to the same pot. Sauté onions, carrots, and garlic for 4-5 minutes until softened and fragrant. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
05 - Add Calvados (if using) and stir to scrape up any browned bits from the bottom. Pour in the cider and continue stirring until well combined.
06 - Add chicken stock to the pot. Return browned chicken pieces along with any accumulated juices. Add apple slices, bay leaf, and thyme sprigs. Stir gently to combine.
07 - Bring the mixture to a simmer. Cover the pot and transfer to the preheated oven. Bake for 50 minutes.
08 - Remove the pot from the oven. Uncover and stir in heavy cream. Return to the oven and bake uncovered for an additional 10-15 minutes until sauce thickens slightly and chicken is tender.
09 - Remove and discard bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed.
10 - Serve hot, garnished with fresh thyme sprigs if desired.
# Quick Tips:
01 -
- The combination of sweet apples and savory chicken creates those incredible flavors that make French cooking so magical
- Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
02 -
- Crowding the chicken while browning will steam it instead of searing it, so work in batches for the best color and flavor
- The sauce will seem thin when you first add the cream but will thicken beautifully as it finishes in the oven
03 -
- Skip the Calvados if preferred, but consider adding a teaspoon of Dijon mustard with the cream for a lovely subtle sharpness
- If the sauce reduces too much during baking, simply splash in a bit more stock or cider before serving