Name: French Chicken Normandy Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 2 tablespoons butter; 8 chicken thighs, bone-in and skin-on; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 leeks, white and light green parts halved lengthwise and sliced; 3 apples, cored and sliced; 2 cloves garlic, minced; 1 tablespoon Dijon mustard; 4 sprigs thyme; 1/2 cup brandy; 2 cups dry hard apple cider; 1 1/2 cups chicken stock; 1 cup crème fraîche

Jump to Recipe· 4.9 from 6 reviews

If you’re anything like me, comfort food with a touch of elegance is a total win—and that’s exactly what this French Chicken Normandy Casserole Recipe delivers. It’s cozy, full of rich flavors from tender chicken thighs, sweet apples, and that gorgeous brandy-cider sauce that just sings of fall. Trust me, once you try this one, it’ll become your go-to dish for family dinners or impressing friends without the fuss!

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Why This Recipe Works

Balanced Flavors: The blend of tart apple cider and sweet apples complements the savory chicken beautifully.
Simple Techniques: Browning the chicken first locks in juices and creates a crispy skin that everyone loves.
Layered Ingredients: Leeks and fresh thyme add subtle complexity without overwhelming the dish.
One-Pot Convenience: Everything cooks together for minimal cleanup and maximum flavor infusion.

French Chicken Normandy, Chicken Normandy casserole, French comfort food, French chicken recipes, fall chicken dishes - The image shows a white rectangular dish filled with several pieces of cooked chicken thighs with crispy, browned skin on top. The chicken thighs are partially covered in a light creamy sauce that has pieces of cooked onions and leeks mixed in. The sauce has a smooth and slightly shiny texture, pooling around and between the chicken pieces. The dish sits on a white marbled surface giving a clean and bright look. The close-up view highlights the golden and slightly charred texture of the chicken skin with seasoning visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this French Chicken Normandy Casserole Recipe plays a starring role, and when combined, they create that signature rustic French charm. Plus, using simple, fresh ingredients means you can find them easily at the store and feel good about what you’re cooking.

French Chicken Normandy, Chicken Normandy casserole, French comfort food, French chicken recipes, fall chicken dishes - Flat lay of fresh raw bone-in chicken thighs with skin on, a few thick slices of white and light green leeks, three crisp green apples halved and sliced, two whole uncracked brown eggs, a small pat of butter, two cloves of garlic with papery skins removed, fresh thyme sprigs still on stems, a small white bowl of creamy Dijon mustard, a small white bowl of light golden brandy, a small white bowl of pale golden dry hard apple cider, a small white bowl of rich creamy creme fraiche, all arranged with kosher salt crystals and whole black peppercorns scattered artfully, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Butter: Gives a rich base and helps brown the chicken to golden perfection.
Chicken thighs (bone-in, skin-on): These stay juicy and flavorful through slow cooking and baking.
Leeks: Offer a mild onion-like sweetness, adding depth without being overpowering.
Apples: I like tart apples here; they bring a natural sweetness and a bit of texture.
Garlic: Infuses the sauce with warmth and aroma, essential in French cooking.
Dijon mustard: Adds a tangy kick and ties the flavors together.
Fresh thyme sprigs: Their herbal notes brighten the dish beautifully.
Brandy: Creates a subtle boozy depth and helps deglaze the pan.
Dry hard apple cider: This is key for that authentic Normandy flavor and natural sweetness.
Chicken stock: Builds up the sauce’s body and umami.
Creme fraiche: Adds creaminess and softens the acidity from cider and mustard.
Kosher salt & black pepper: To season perfectly—don’t skip this!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this French Chicken Normandy Casserole Recipe is how flexible it is. I’ve often adjusted the apples or swapped cider for dry white wine depending on what I have on hand or the season. You can totally make it your own!

Variation: When I’m craving a bit more spice, I toss in a pinch of smoked paprika or a dash of cayenne; it adds a gentle warmth that balances the sweetness nicely.
Dietary tweak: Swap out creme fraiche for a Greek yogurt alternative to lighten it up while still keeping creaminess.
Seasonal change: In the winter months, a handful of sautéed mushrooms stirred in turns this into a cozy winter casserole.

Step-by-Step: How I Make French Chicken Normandy Casserole Recipe

Step 1: Brown the chicken to lock in flavor

First things first: heat your butter in a Dutch oven or heavy skillet over medium-high heat. Pat the chicken thighs dry, season generously, and brown them skin-side down until golden and crispy—about 5-6 minutes per side. Don’t worry about cooking through here; this step is all about flavor and texture. Once browned, set them aside and resist the urge to skip this step—it makes a huge difference.

Step 2: Build the vegetable and apple base

Lower the heat to medium and add your sliced leeks to the same pan—no need to add extra butter, there’s still good stuff left from browning. Cook, stirring often, until the leeks soften (about 5 minutes). Then toss in your sliced apples and keep stirring for 5 more minutes until they start to soften but still hold their shape. Add the minced garlic last and cook for about 1 minute to wake up all those flavors.

Step 3: Deglaze and simmer to perfection

Now stir in the Dijon mustard, brandy, and thyme sprigs—let the brandy bubbles cook off for about 30 seconds. Then pour in the apple cider and let the whole thing simmer until reduced by about half, concentrating all those fruity, herbal flavors. Next, add your chicken stock and simmer again until slightly reduced. This is your flavor-packed sauce base.

Step 4: Finish the sauce and bake

Stir in the creme fraiche to add creaminess and balance the acidity. Season with salt and freshly ground pepper to your taste. Transfer this luscious sauce into your baking dish, and arrange the browned chicken thighs on top. If you’re using your Dutch oven, just nestle the chicken back in the pot. Pop everything into the oven at 400°F and bake uncovered until the chicken reaches 165°F inside—about 25 minutes.

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Pro Tips for Making French Chicken Normandy Casserole Recipe

Don’t Rush Browning: Take your time browning the chicken skin; it’s key for crisp texture and flavor depth.
Use a Good Dutch Oven: It distributes heat evenly and is perfect for both stovetop and oven steps.
Taste as You Go: Adjust salt and pepper after simmering; flavors can concentrate and change.
Keep an Eye on Reductions: Don’t over-reduce your sauce—it should coat the chicken, not dry out.

How to Serve French Chicken Normandy Casserole Recipe

Garnishes

I always sprinkle a bit of chopped fresh parsley or thyme leaves on top right before serving—it adds color and a fresh herbal note that brightens the rich sauce. Sometimes, a light drizzle of good-quality olive oil gives a lovely glossy finish.

Side Dishes

This casserole pairs wonderfully with simple sides like buttery mashed potatoes or crusty French bread to soak up all that delicious sauce. Steamed green beans or a crisp Caesar salad balance the meal with a touch of freshness.

Creative Ways to Present

For special dinners, I like serving this French Chicken Normandy Casserole in individual rustic ramekins or mini cast iron skillets. It feels fancy but is still super cozy, plus you get those perfectly crisp edges!

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem! I store them in an airtight container in the fridge for up to 3 days. The flavors even deepen overnight, making the next day’s lunch something to look forward to.

Freezing

I’ve frozen this casserole successfully by cooling it completely, then freezing in freezer-safe containers. It keeps well for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the casserole in a 350°F oven covered loosely with foil to keep moisture in. Usually 20 minutes or so is enough—check that chicken is warmed through but be careful not to dry it out.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

You can use chicken breasts, but thighs stay juicier and more flavorful during the baking process. If you swap in breasts, watch closely to avoid drying out and consider reducing oven time slightly.
What type of apples work best in French Chicken Normandy Casserole Recipe?

I recommend tart apples like Granny Smith or Braeburn; they hold up well when cooked and balance the richness of the dish beautifully without getting mushy.
Can I make this dish ahead of time?

Absolutely! You can prep the sauce and brown the chicken ahead, then assemble and bake just before serving. It’s great for dinner parties or busy weeknights.
What can I substitute for creme fraiche?

Sour cream or Greek yogurt are good alternatives if you can’t find creme fraiche. Just stir gently into the sauce at the end to avoid curdling.

Final Thoughts

Honestly, this French Chicken Normandy Casserole Recipe feels like a warm hug on a plate. It’s one of those dishes that’s both impressive and straightforward, perfect for when you want to treat yourself and your loved ones to something special without spending all day in the kitchen. I hope you’ll give it a try, and when you do, don’t be surprised if it quickly becomes a favorite in your meal rotation—just like it did in mine!