Hey there! So, let me tell you about this amazing dish that’s become a staple in my kitchen: French Chicken Casserole à la Normande. I first stumbled upon this recipe during a trip to Normandy—I was totally swept away by the rich flavors and the comforting vibe of the dish. It might sound fancy, but trust me, it’s more cozy than you’d think. Also, I once made it for a dinner party, and everyone thought I was some kind of gourmet chef (little did they know!).
Why You’ll Love This
I make this casserole when I want something that’s both impressive and warming. My family goes crazy for it because of the creamy, apple-laced sauce. (I mean, who wouldn’t?) Plus, it’s the perfect balance of savory and sweet—like a warm hug in a dish. Sometimes, it can be a bit of a pain to slice the onions just right, but it’s all worth it in the end. And hey, if I can manage it with my scattered brain, so can you!
What You’ll Need
- 8 chicken thighs (skin-on, bone-in for flavor)
- 1 tablespoon olive oil (or butter, if you’re feeling indulgent)
- 2 large onions, sliced (I use red onions when I’m out of yellow—works perfectly)
- 3 cloves garlic, minced (because who doesn’t love garlic?)
- 2 apples, peeled and sliced (Granny Smith if you want a bit of tartness)
- 250 ml chicken stock (or a good glug of white wine if you’re feeling fancy!)
- 150 ml cream (double or heavy cream works best)
- Salt and pepper (to taste, as always)
- A few sprigs of thyme (or a pinch of dried if that’s what’s in your cupboard)
How to Make It
- Preheat your oven to 180°C (or 350°F). Start by browning the chicken in olive oil over medium-high heat. This is where I usually sneak a taste—don’t tell anyone!
- Remove the chicken and toss in those onions and garlic until they get soft and a bit golden. (Don’t worry if it looks a bit weird at this stage—it always does!)
- Add the apples next, letting them soften for a few minutes. Here’s where I started getting impatient the first time I made this, but the flavors develop beautifully, so resist the urge to rush.
- Pour in the chicken stock (or wine, if you’re feeling indulgent), then add the cream and thyme. Bring to a simmer; it should start smelling amazing right about now.
- Return the chicken to the pan, skin side up. Then, pop the whole thing in the oven for 45 minutes. Now’s the perfect time to relax with a glass of the wine you’re not using in the recipe!
Notes From My Kitchen
If you find the sauce a bit runny, letting it reduce on the stove after baking can thicken it up. Actually, I find it works better if you do that. And don’t skimp on the apples—they really make the dish!
Variations I’ve Tried
Once, I swapped the apples for pears—didn’t quite hit the mark for me, but feel free to try it! Adding mushrooms is another twist that adds earthiness, which I quite like.
What You’ll Need in the Kitchen
If you don’t have a casserole dish, a deep ovenproof skillet will do the trick. And if you’re short on a garlic press, just mince it with a knife. (Though a garlic press is awfully handy!)
Storing Your Casserole
You can store leftovers in the fridge for a couple of days—though honestly, in my house, it never lasts more than a day! Just reheat gently on the stove.
Serving This Delight
We usually serve this over mashed potatoes or crusty bread. My little ones prefer it with rice, and it’s quite delightful that way too. And let’s not forget a side of green beans for some crunch.
Pro Tips
I once tried rushing the browning of the chicken, and regretted it. Take your time with this step, it really adds depth to the flavor. Trust me on this!
Got Questions?
- What’s the best apple to use? I like Granny Smiths for a bit of tang, but any firm apple will do.
- Can I use boneless chicken? Sure, but bone-in adds more flavor. (It’s worth it!)
- Help! My sauce is too thin! Simmer it a bit longer on the stove to thicken it up.
For more cozy recipes, you might want to check out Bon Appétit or AllRecipes. They’ve got a great selection of dishes that’ll make you drool!