Description
French Chicken Normandy Casserole is a hearty and flavorful dish featuring tender chicken thighs cooked with leeks, apples, garlic, brandy, apple cider, and crème fraîche. This rustic casserole highlights the classic flavors of Normandy, combining savory and slightly sweet elements for a comforting main course perfect for family dinners.
Ingredients
Scale
Chicken and Seasonings
- 2 tablespoons butter
- 8 chicken thighs, bone-in and skin-on
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 3 leeks, white and light green parts halved lengthwise and sliced
- 3 apples, cored and sliced
- 2 cloves garlic, minced
Liquids and Flavorings
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Brown Chicken: In a Dutch oven or large ovenproof skillet, melt butter over medium-high heat. Season the chicken thighs generously with salt and pepper. Brown them in the butter until golden and crisp on each side, about 10 minutes total. The chicken does not need to be fully cooked at this point. Remove chicken to a plate and set aside.
- Cook Leeks: Lower the heat to medium. Add the sliced leeks to the same pan and cook, stirring frequently, for 5 minutes until softened.
- Add Apples and Garlic: Add the sliced apples and continue cooking, stirring often, for another 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
- Deglaze and Flavor: Stir in Dijon mustard, brandy, and thyme sprigs. Cook for 30 seconds to blend flavors. Then add the apple cider and let the mixture simmer until the liquid is reduced by half, concentrating the flavors.
- Add Stock and Crème Fraîche: Pour in the chicken stock and bring the mixture back to a simmer. Let it reduce slightly, then stir in the crème fraîche. Season with additional salt and pepper to taste.
- Assemble and Bake: Transfer the sauce to a baking dish if not already in an ovenproof vessel. Arrange the browned chicken thighs in a single layer on top of the sauce. Alternatively, nestle the chicken into the Dutch oven or skillet if it is ovenproof. Bake uncovered until the chicken reaches an internal temperature of 165°F, about 25 minutes.
- Serve: Remove from oven and serve hot, enjoying the rich flavors and tender chicken with the creamy cider sauce.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture in this casserole.
- If you don’t have crème fraîche, sour cream or heavy cream can be substituted, but crème fraîche provides a tangy richness typical of Normandy dishes.
- Dry hard apple cider is preferred to mimic the traditional apple flavors from Normandy. Avoid sweet or spiced ciders.
- The brandy adds depth and should be allowed to cook briefly to cook off the alcohol.
- For ease, a cast iron Dutch oven is ideal because it can be used on the stovetop and then transferred to the oven.
- Make sure the chicken reaches 165°F internally to ensure it is fully cooked and safe to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
