This French Chicken Casserole à la Normande captures the essence of Normandy’s traditional flavors. Tender chicken, caramelized apples, and a smooth cider-infused cream sauce come together in this deeply satisfying dish. Cooked in one pot and brimming with comfort, this meal is ideal for chilly nights or family dinners. Each spoonful delivers sweet and savory notes that feel like a hug from the French countryside.
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Why You’ll Love This Recipe
If you’re looking for a dish that combines comfort with elegance, this one delivers. Juicy chicken pieces slowly simmer in a creamy cider sauce alongside smoky turkey bacon and golden apples. The result is rich, cozy, and perfectly balanced. It’s made in just one pot and fills your kitchen with mouthwatering aromas while it cooks. Ideal for cold days or special occasions, this casserole is sure to impress.
Ingredients You’ll Need
Chicken thighs and legs
Bone-in, skin-on pieces offer the best flavor and retain moisture throughout cooking.
Olive oil
Used to sear the chicken to a crisp golden brown, adding a rich base flavor.
Salt
Simple seasoning that enhances all the other ingredients.
Shallots or onion
Shallots offer a milder sweetness, while onions provide more punch — either works well.
Celery
Adds freshness and structure to the base of the dish.
Thyme sprigs
An essential herb in French cooking, thyme gives the casserole earthy depth.
Garlic
Mince a couple of cloves for a subtle kick that blends seamlessly with the other flavors.
Turkey bacon
Smoky and lean, turkey bacon offers that savory edge without the heaviness.
Lemon juice
Used for deglazing the pan, it lifts all the browned bits for extra flavor and brightens the sauce.
All-purpose flour
Thickens the sauce into a rich, velvety consistency.
Chicken stock
Adds savory depth and supports the cider in the sauce.
Hard dry apple cider
A nod to Normandy tradition, this cider provides fruity acidity and a subtle sweetness.
Apples
Look for firm, tart-sweet varieties like Braeburn or Honeycrisp. They hold up well and caramelize beautifully.
Heavy cream
Stirs in at the end to finish the sauce with silky richness.
How to Make French Chicken Casserole à la Normande
Start by browning the chicken to build flavor, then cook the vegetables and bacon for a flavorful base. The cider sauce comes together in the same pan before the entire dish finishes baking in the oven. Finally, caramelized apples and cream are folded in to enrich the texture and balance the savory notes with natural sweetness.
Step-by-Step Instructions
1. Prepare the Chicken
Preheat your oven to 350°F (180°C). Dry the chicken with paper towels and sprinkle with salt.
2. Brown the Chicken
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high. Sear the chicken until golden on all sides. Remove and set aside.
3. Cook the Turkey Bacon
Add chopped turkey bacon to the same pot and cook until crispy. Remove and reserve with the chicken.
4. Sauté the Vegetables
Lower the heat and add diced shallots, celery, and thyme. Cook for about 6 minutes until softened. Add garlic and sauté for another 30 seconds.
5. Deglaze with Lemon
Pour in the lemon juice, stirring well to lift the caramelized bits stuck to the pan.
6. Make the Sauce
Sprinkle flour over the vegetables, stir, then slowly add chicken stock to make a smooth base. Stir in the hard cider to complete the sauce.
7. Assemble the Casserole
Return the chicken and turkey bacon to the pot. Add more thyme sprigs if desired. Bring to a simmer before covering.
8. Bake the Casserole
Cover the pot and bake for 30 minutes. Then remove the lid and bake another 30 minutes to reduce the sauce and tenderize the chicken.
9. Fry the Apples
While the casserole bakes, fry the apple wedges in chicken fat or butter until golden and caramelized.
10. Finish with Cream
Stir the cream into the casserole and fold in the apples. Bake uncovered for another 20 minutes to blend the flavors and thicken the sauce.
Helpful Tips
Use high-quality cider for the most authentic flavor.
Caramelize the apples well — the golden color adds depth.
Bone-in chicken retains more flavor and moisture than boneless cuts.
This dish tastes even better the next day, so don’t be afraid to make it ahead.
Details
Flavor: A balance of creamy, herbal, and lightly sweet notes
Texture: Tender chicken, silky sauce, and slightly crisp apple wedges
Occasion: Great for family meals, special dinners, or fall weekends
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Notes
Feel free to swap the turkey bacon for pancetta or regular bacon.
You can replace cream with a plant-based version if needed.
A splash of cider vinegar adds brightness if you’re using sweeter apples.
Serve with crusty bread or roasted vegetables for a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 475 |
| Fat | 28g |
| Saturated Fat | 10g |
| Unsaturated Fat | 16g |
| Trans Fat | 0g |
| Cholesterol | 155mg |
| Sodium | 620mg |
| Carbohydrates | 16g |
| Fiber | 2g |
| Sugar | 7g |
| Protein | 32g |
Frequently Asked Questions
What makes a chicken casserole “à la Normande”?
The use of ingredients like apples, apple cider, and cream — all common in Normandy — gives this dish its regional identity.
What type of apples are best for chicken Normande?
Apples like Fuji, Honeycrisp, or Braeburn are ideal. They keep their shape and caramelize well during cooking.
Can chicken à la Normande be made without cream?
Yes. You can skip the cream or substitute with a dairy-free option such as coconut or oat cream.
Is French chicken casserole à la Normande better baked or simmered?
Baking helps the sauce thicken and the flavors concentrate, which enhances the overall dish. Simmering works too but results in a thinner sauce.
Storage Instructions
Cool any leftovers to room temperature before storing. Place them in an airtight container and refrigerate for up to three days. To reheat, warm gently on the stove over medium-low heat, adding a splash of broth or cream if the sauce thickens too much. For freezing, store in portions for up to two months. Defrost overnight in the fridge and reheat as needed.
Print
French Chicken Casserole à la Normande | Cozy Normandy Flavor
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Description
This French Chicken Casserole à la Normande is a cozy, comforting dish made with tender chicken thighs braised in cider with apples, herbs, and cream. A perfect one-pot meal for chilly evenings.
Ingredients
1 tbsp olive oil
2 lbs chicken thighs and legs
Salt, to taste
4 shallots (or 1 medium onion), diced
1 rib celery, diced
4 thyme sprigs
2 cloves garlic, minced
4 oz turkey bacon lardons or 6 strips chopped
2 tbsp lemon juice
2 tbsp all-purpose flour
1/3 cup chicken stock
1 1/2 cups hard dry apple cider
2 apples peeled and wedged
1/2 cup double or heavy cream
Instructions
1. Prepare the Chicken: Preheat oven to 180°C or 350°F. Pat chicken dry and season.
2. Brown the Chicken: Sear chicken until golden. Remove and reserve.
3. Cook the Turkey Bacon: Sauté until crisp. Set aside.
4. Sauté Vegetables: Add shallots, celery, thyme. Cook until soft. Add garlic.
5. Deglaze with Lemon: Add juice and scrape.
6. Make the Sauce: Stir in flour. Add stock and cider.
7. Assemble the Casserole: Return chicken and bacon. Bring to boil.
8. Bake the Casserole: Cover and bake. Then uncover and continue baking.
9. Fry the Apples: Pan-fry apples until golden.
10. Finish with Cream: Stir in cream and apples. Bake 20 minutes more.
Notes
Use quality cider for Norman flavor.
Substitute with pancetta or regular bacon.
Add extra cream before serving if desired.
Keeps for 3 days refrigerated.
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Nutrition
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Conclusion
This cozy French Chicken Casserole à la Normande delivers everything you want in a comforting meal — tender meat, flavorful sauce, and the gentle sweetness of apples. Whether you’re cooking for guests or preparing a satisfying family dinner, this dish never disappoints. The layered flavors and creamy finish feel both rustic and refined, and it’s sure to become a favorite in your rotation.