French Chicken Casserole à la Normande (Printable View)

Tender chicken braised with apples, onions, and aromatic herbs in a creamy cider sauce inspired by Normandy cuisine.

# What You 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, peeled, cored and sliced
05 - 2 garlic cloves, minced

→ Liquids

06 - 1 cup dry cider
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 Steps:

01 - Preheat oven to 350°F.
02 - Pat chicken pieces dry. Season on all sides with salt and pepper.
03 - 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.
04 - In the same pot, add remaining butter. Sauté onions, carrots, and garlic for 4-5 minutes until softened. Sprinkle with flour and cook 1 minute more.
05 - Deglaze with Calvados (if using) and then add cider. Stir, scraping any browned bits from the bottom.
06 - Add the chicken stock, then return browned chicken pieces to the pot. Add apple slices, bay leaf, and thyme sprigs.
07 - Bring to a simmer. Cover, transfer to oven, and bake for 50 minutes.
08 - Uncover, stir in heavy cream, and bake uncovered for another 10-15 minutes until the sauce thickens slightly and chicken is tender.
09 - Remove bay leaf and thyme sprigs. Taste and adjust seasoning.
10 - Serve hot, garnished with additional thyme if desired.

# Expert Advice:

01 -
  • The creamy cider sauce creates the most luxurious coating for tender chicken
  • Apples transform from sweet to savory, adding depth you cannot get from any other ingredient
  • One pot delivers that French countryside bistro feeling without leaving your kitchen
02 -
  • Patting chicken completely dry before seasoning is crucial for achieving that golden brown exterior
  • Do not rush the browning step because those caramelized bits become the foundation of your sauce flavor
  • The cream can curdle if added too early so wait until the final stage when cooking is nearly complete
03 -
  • If you cannot find Calvados simply increase the cider by an extra 30 ml
  • A teaspoon of Dijon mustard stirred in at the end adds wonderful depth
  • For extra richness finish with a knob of cold butter just before serving

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