French Chicken Casserole à la Normande: A Comforting Classic with Creamy Cider Sauce
Enjoy a comforting classic with French Chicken Casserole à la Normande, featuring tender chicken thighs and a creamy cider sauce.
Equipment
- Oven-safe casserole or Dutch oven
Ingredients
- 6-8 pieces bone-in, skin-on chicken thighs
- 3 large Granny Smith apples, sliced into wedges Use tart apples for best flavor
- 1 medium yellow onion, diced
- 3 tablespoon unsalted butter, divided
- 2 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup dry white wine or Normandy cider
- ½ cup low-sodium chicken broth
- 2 tablespoon fresh thyme or 1 tablespoon dried
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs generously with salt and pepper.
- In a large oven-safe casserole or Dutch oven, melt 2 tablespoons of butter over medium-high heat until foamy.
- Brown chicken thighs skin-side down for 5-6 minutes until golden, then flip and cook another 4-5 minutes. Remove and set aside.
- Add diced onion to the same pan and sauté 3-4 minutes until soft.
- Stir in flour and cook 1 minute, then whisk in white wine, scraping up browned bits.
- Add sliced apples, thyme, chicken broth, and cream. Stir to combine.
- Return chicken to the pan, skin-side up, so liquid comes halfway up the sides.
- Transfer to oven and bake uncovered for 35-40 minutes until chicken is golden and cooked through (165°F / 74°C).
- Remove from oven, let rest 5 minutes, dot with remaining butter, and garnish with parsley before serving.
Notes
For a twist, try substituting Normandy cider for white wine for even deeper flavor.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 18gProtein: 36gFat: 32gSaturated Fat: 16gMonounsaturated Fat: 14gCholesterol: 145mgSodium: 640mgFiber: 2gSugar: 9g
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