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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