Description
A cozy and forgiving chicken casserole simmered with bacon, cider, and apples, giving dinner a touch of French bistro magic.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the chicken stock and apple cider. Bring to a simmer and let the sauce thicken slightly. Taste and add salt if needed.
- 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.
- 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.
- Remove from the oven and stir in the double cream. Let everything rest for 5 minutes before serving.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken casserole, French cuisine, comfort food, easy dinner recipe