Hearty French Chicken Casserole in the Normandy Style for Cozy Nights

Hearty French Chicken Casserole in the Normandy Style for Cozy Nights

Author: Lauren Prep Time: 15 minutes
Cook Time: 45 minutes Total Time: 60 minutes
Yield: 4 servings Category: DINNER Cuisine: French Diet: None

Ingredients

  • 6 pieces Chicken thighs and legs (skin-on, bone-in)
  • To taste Salt
  • 2 pieces Shallots (or 1 medium onion)
  • 1 stalk Celery (optional)
  • 3 sprigs Thyme (fresh or dried)
  • 3 cloves Garlic (minced)
  • 150 grams Bacon lardons (or pancetta)
  • 120 ml Brandy or whiskey
  • 3 tablespoons Flour
  • 500 ml Chicken stock
  • 330 ml Hard dry apple cider
  • 2 pieces Apples (firm varieties)
  • 200 ml Double cream/heavy cream (optional)
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Instructions

  1. Preheat your oven to 180 C. Pat the chicken dry and season with salt. Heat a heavy ovenproof skillet or Dutch oven over medium-high heat.
  2. Brown the chicken skin side down until golden, about 6 to 8 minutes. Flip and brown the other side for 3 to 4 minutes. Remove the chicken and set aside.
  3. Add the bacon lardons to the pan and crisp them. Scoop out excess fat if it gets too much but leave a little for flavor. Toss in the shallots, celery, and thyme and cook until soft, about 3 minutes.
  4. Stir in the garlic for 30 seconds until fragrant. Sprinkle the flour over the vegetables and bacon and stir to coat. Cook for a minute to remove the raw flour taste.
  5. Carefully pour in the brandy or whiskey to deglaze. Scrape up the brown bits from the pan with a wooden spoon. Let the alcohol bubble away for a minute.
  6. Add the chicken stock and apple cider. Bring to a simmer and let the sauce thicken slightly. Taste and add salt if needed.
  7. Nestle the browned chicken back into the pan skin side up. Halve or slice the apples and tuck them around the chicken. Spoon some sauce over everything.
  8. Transfer the pan to the oven and bake for 35 to 45 minutes until the chicken is cooked through and tender. Finish with a quick broil for crispy skin if desired.
  9. Remove from the oven and stir in the double cream. Let everything rest for 5 minutes before serving.

Notes

  1. For best flavor, use the highest quality cider you can find. This dish pairs well with mashed potatoes or crusty bread to soak up the sauce.