Description
French Chicken Normandy Casserole is a hearty and flavorful dish featuring tender browned chicken thighs simmered with leeks, apples, garlic, and fresh thyme in a rich sauce made from brandy, dry hard apple cider, chicken stock, and crème fraîche. This comforting casserole is baked until golden and juicy, offering a delicious taste of Normandy’s rustic charm.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons butter
- 8 chicken thighs, bone-in and skin-on
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Flavorings
- 3 leeks, white and light green parts halved lengthwise and sliced
- 3 apples, cored and sliced
- 2 cloves garlic, minced
- 4 sprigs thyme
Liquids and Sauce
- 1 tablespoon Dijon mustard
- 1/2 cup brandy
- 2 cups dry hard apple cider
- 1 1/2 cups chicken stock
- 1 cup crème fraîche
Instructions
- Preheat and prepare: Preheat your oven to 400°F to get it ready for baking the casserole later. This will ensure a hot oven for perfect cooking.
- Brown the chicken: In a Dutch oven or large ovenproof skillet, melt the butter over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the butter until golden and crisp on each side, about 10 minutes. The chicken does not need to be cooked through at this point. Remove the browned chicken to a plate and set aside.
- Sauté leeks and apples: Reduce the heat to medium and add the sliced leeks to the same pan. Cook, stirring frequently, for 5 minutes until softened. Add the sliced apples and cook for another 5 minutes, stirring often. Then add the minced garlic and cook for 1 more minute until fragrant.
- Create the sauce base: Stir in the Dijon mustard, brandy, and thyme sprigs, and let everything cook together for about 30 seconds. Pour in the dry hard apple cider and let the mixture simmer until it has reduced by about half, intensifying the flavors.
- Add stock and finish sauce: Stir in the chicken stock and bring the mixture to a simmer again. Continue simmering until the liquid has slightly reduced. Remove the thyme sprigs, then stir in the crème fraîche. Taste and season with additional salt and pepper as needed.
- Assemble and bake: Transfer the sauce into a baking dish if not already using an ovenproof pot. Arrange the browned chicken thighs in a single layer on top of the sauce. Bake uncovered in the preheated oven until the chicken reaches an internal temperature of 165°F, about 25 minutes.
- Serve: Remove from the oven and serve the casserole hot, spooning the rich sauce and apples alongside the tender chicken.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
- If you don’t have dry hard apple cider, substitute with dry white wine or apple juice with a splash of vinegar.
- Crème fraîche can be replaced with sour cream or heavy cream if unavailable.
- Ensure the chicken reaches an internal temperature of 165°F for food safety.
- Leeks should be thoroughly cleaned to remove any grit before slicing.
- This dish pairs well with crusty bread or mashed potatoes to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
