French Chicken Casserole a la Normande
Savor the flavors of Normandy with this creamy French Chicken Casserole a la Normande featuring tender chicken thighs and tart apples.
Equipment
- Casserole Dish
- Dutch oven
Ingredients
Chicken and Sauce
- 6-8 pieces bone-in, skin-on chicken thighs
- 3 large Granny Smith apples sliced into wedges
- 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 chicken broth low-sodium
- 2 tablespoon fresh thyme or 1 tablespoon dried
- ¼ cup fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
Cooking 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
Use tart apples like Granny Smith for the best balance with the rich cream sauce. For a twist, try substituting Normandy cider for white wine for even deeper flavor.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 18gProtein: 36gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 14gCholesterol: 145mgSodium: 640mgFiber: 2gSugar: 9g
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