French Chicken Casserole à la Normande: A Comforting Classic with Creamy Cider Sauce
Enjoy a creamy French Chicken Casserole à la Normande with tender chicken thighs and tart apples in a rich sauce.
Equipment
- oven-safe casserole or Dutch oven
Ingredients
Chicken and Sauce
- 6–8 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 and 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
This dish is perfect for cozy evenings and pairs well with crusty bread to soak up the delicious sauce.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 32gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 450mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 80mgIron: 2mg
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