– **Title**: French Chicken Casserole à la Normande
– **Ingredients**:
– 4 chicken thighs (bone-in, skin-on)
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 200g (about 7 oz) mushrooms, sliced
– 1 cup low-sodium chicken broth
– 1 cup dry white wine (such as a Chardonnay)
– 1 cup crème fraîche or heavy cream
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– 2 large carrots, sliced (optional)
– 1-2 medium potatoes, diced (optional)
– **Instructions**:
1. Preheat your oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe casserole dish, heat the butter and olive oil over medium heat. Once hot, add the chicken thighs, skin-side down, and brown them for about 5-7 minutes on each side. Remove the chicken and set aside.
3. In the same pot, add the sliced onions and cook until they become translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
4. If using, add the sliced carrots and diced potatoes at this stage and stir well.
5. Pour in the chicken broth and white wine, scraping the bottom of the pot to deglaze any bits stuck to it. Bring to a simmer.
6. Stir in the crème fraîche (or heavy cream), Dijon mustard, thyme, and season with salt and pepper. Mix well to combine.
7. Return the browned chicken thighs to the pot, skin-side up, making sure they are partially submerged in the sauce.
8. Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for about 30-35 minutes, until the chicken is cooked through and tender.
9. Remove from the oven and let it sit for a few minutes. Garnish with chopped fresh parsley before serving.
10. Serve the casserole warm, ideally with crusty bread or over rice or mashed potatoes to soak up the delicious sauce. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in and skin-on pieces add flavor and moisture. If you prefer, you can substitute with skinless chicken for a lighter dish. Just be aware the texture will change a bit.
Lardons or Bacon: These add a nice salty and crispy element. If you’re looking for a healthier option, turkey bacon works well, or simply omit it and add a bit of smoked paprika for that smoky flavor.
Dry White Wine: Use a wine you’d enjoy drinking! If you prefer non-alcoholic, replace it with additional chicken stock or white grape juice mixed with a splash of vinegar.
Heavy Cream: For a lighter version, you can use half-and-half or coconut cream if lactose-free. Keep in mind the flavor will shift slightly with these substitutions.
Apples: Granny Smith is my go-to for its tartness, but any tart apple like Fuji or Honeycrisp could work too. For a different twist, pears can also be used for a sweeter taste.
How Do I Get the Chicken Skin Perfectly Crispy?
Getting that crispy skin on your chicken is key! Start with a hot pan. Here’s how:
- Pat the chicken dry with paper towels to help it brown better.
- Heat the olive oil until shimmering before adding chicken, skin-side down.
- Sear without moving it for 5-7 minutes, allowing it to develop that golden crust. Flip and sear the other side briefly.
Don’t rush this step; crispy skin enhances both flavor and texture in your casserole!
How to Make French Chicken Casserole à la Normande
Ingredients You’ll Need:
For the Chicken Casserole:
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
- 150g (5 oz) lardons or diced bacon
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 200ml (about ¾ cup) dry white wine
- 300ml (about 1¼ cups) chicken stock
- 250ml (about 1 cup) heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 2 apples, cored and sliced (preferably Granny Smith or any tart variety)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prepare and then around 45 minutes to 1 hour to bake. So, set aside about an hour and a half in total, and you’ll have a hearty meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 180°C (350°F) so it’s nice and hot when we’re ready to bake the casserole.
2. Cook the Bacon:
In a large ovenproof casserole dish or Dutch oven, add the olive oil and heat it over medium-high heat. Toss in the lardons or diced bacon and cook until they’re crispy and golden. Remove the bacon from the pot, but don’t throw away that lovely fat—it’ll help flavor the dish!
3. Brown the Chicken:
Now, take your chicken thighs and drumsticks and add them to the pot, skin-side down. Sear them until they turn golden brown on all sides, which should take about 5-7 minutes. Once browned, remove the chicken and set it aside with the bacon.
4. Sauté the Onions and Garlic:
Add the chopped onion to the pot and sauté it for about 5 minutes or until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Your kitchen will smell amazing!
5. Deglaze the Pot:
Pour in the dry white wine and use a spatula to scrape the bottom of the pot, getting all those tasty bits off. Let this mixture cook for about 3-4 minutes until slightly reduced.
6. Combine the Base:
Next, add the chicken stock, heavy cream, Dijon mustard, fresh thyme, and that crispy bacon you set aside. Stir everything together until it’s well mixed.
7. Add the Chicken and Apples:
Carefully return the chicken to the pot, nestling it into the creamy sauce. Top it with the sliced apples and then season it all with salt and pepper to taste.
8. Bake the Casserole:
Cover the casserole with a lid (or foil if you don’t have a lid) and pop it into your preheated oven. Bake for about 45 minutes to 1 hour. You want the chicken to be fully cooked and tender. It should be falling off the bone!
9. Serve and Enjoy:
Once it’s out of the oven, you can garnish the dish with fresh parsley if you’d like. Serve the casserole hot, either with crusty bread to soak up the sauce or over a bed of rice. Enjoy your delicious French Chicken Casserole à la Normande!
Can I Use Different Cuts of Chicken for This Recipe?
Absolutely! You can substitute chicken thighs and drumsticks with boneless, skinless chicken breasts or even a whole chicken cut into pieces. Just adjust the cooking time as white meat cooks faster than dark meat; aim for an internal temperature of 75°C (165°F).
What Can I Substitute for White Wine?
If you prefer not to use white wine, you can substitute it with chicken broth mixed with a splash of vinegar or lemon juice for acidity. Alternatively, try using a non-alcoholic white wine or just additional chicken stock for a milder flavor.
How to Store Leftovers
Store leftover casserole in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or on the stovetop until hot throughout.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole a day in advance! Follow the recipe up to before baking, then cover and store it in the fridge. When ready to bake, just pop it in the oven straight from the fridge; you may need to add an extra 10-15 minutes to the cooking time.
