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French Chicken Casserole a la Normande Recipe

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4.2 from 43 reviews

  • Author: Chef
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: High Protein

Description

French Chicken Casserole a la Normande is a classic French main dish from Normandy that combines tender chicken thighs or drumsticks braised with sweet apples, earthy mushrooms, and caramelized onions in a rich, creamy sauce flavored with apple cider, Dijon mustard, and fresh thyme. This comforting casserole balances savory and slightly sweet flavors with a luscious texture, perfect served alongside mashed potatoes or crusty bread.

Ingredients

Chicken and Seasoning

  • 6 chicken thighs or drumsticks
  • Salt and black pepper, to taste

Sauté and Braising Base

  • 2 tablespoons butter
  • 1 onion, sliced
  • 2 apples, peeled and sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced

Liquids and Flavor

  • 1 cup apple cider
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme
  • 1 tablespoon Dijon mustard

Garnish

  • Fresh parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
  2. Season Chicken: Season the chicken thighs or drumsticks generously with salt and black pepper on all sides to enhance the natural flavors.
  3. Brown Chicken: Melt butter in a large oven-safe pot or casserole dish over medium heat. Add the chicken pieces and brown them on both sides until golden, about 5 minutes per side. Remove the chicken and set aside.
  4. Sauté Vegetables and Apples: In the same pot, add sliced onions, peeled and sliced apples, and sliced mushrooms. Sauté until they soften and begin to caramelize, approximately 5-7 minutes.
  5. Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
  6. Deglaze and Build Sauce: Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in Dijon mustard and fresh thyme to infuse the sauce with depth and aromatic flavor.
  7. Return Chicken and Bake: Nestle the browned chicken pieces back into the pot with the sauce and vegetables. Cover the pot with a lid or foil and place it in the preheated oven. Bake for 35 to 40 minutes, or until the chicken is tender and fully cooked.
  8. Finish Sauce: Remove the pot from the oven and stir in the heavy cream. Return the pot to the stovetop and simmer gently for 5 minutes to thicken the sauce and marry the flavors.
  9. Garnish and Serve: Sprinkle fresh parsley over the casserole just before serving for a pop of color and freshness. Serve hot alongside mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Notes

  • Serve the casserole with mashed potatoes, rice, or crusty bread to complement the rich sauce.
  • Use dry apple cider for the most authentic Normande flavor profile.
  • Chicken thighs or drumsticks are preferred for juiciness and flavor, but breasts can be used if desired, adjusting cooking time accordingly.
  • For a thicker sauce, reduce the cream slightly or simmer a bit longer after adding it.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French

Find it online: https://kitchenmartha.com/french-chicken-casserole-a-la-normande-recipe/