Description
A traditional French country casserole featuring tender chicken simmered in a creamy apple-cider sauce with mushrooms, onions, and herbs. Inspired by the flavors of Normandy, this comforting dish is rich, rustic, and perfect for Sunday dinners.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs or breasts
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- 2 tbsp butter
- 1 tbsp olive oil
Casserole Base
- 1 onion, sliced
- 2 cups mushrooms, sliced
- 2 apples (Granny Smith or Honeycrisp), peeled and sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
Sauce
- 1 cup dry hard apple cider
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 bay leaf
Garnish
- Fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season Chicken: Season the chicken thighs or breasts evenly with salt, black pepper, and thyme to enhance flavor.
- Brown Chicken: Heat butter and olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken for 4–5 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté Vegetables: Add sliced onion and mushrooms to the pan and sauté for 5 minutes until softened and fragrant.
- Add Apples and Garlic: Stir in the peeled and sliced apples along with minced garlic, cooking for an additional 2 minutes to meld flavors.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and apples, stirring and cooking for 1 minute to form a roux base for the sauce.
- Deglaze with Liquids: Slowly pour in the dry hard apple cider and chicken broth while stirring constantly until the mixture is smooth and begins to thicken.
- Add Cream and Flavorings: Stir in heavy cream, Dijon mustard, and add the bay leaf. Allow the sauce to simmer gently for 3–4 minutes.
- Return Chicken to Pan: Place the browned chicken pieces back into the skillet or Dutch oven, nestling them into the sauce.
- Bake: Cover the dish and bake in the preheated oven for 35–40 minutes until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the bay leaf, garnish with fresh parsley, and serve immediately with your choice of side dishes.
Notes
- Use dry hard cider, not sweet apple juice, to achieve the authentic sharp flavor.
- For an authentic Norman flavor, you may replace part of the cider with Calvados (apple brandy).
- This casserole pairs wonderfully with mashed potatoes, buttered noodles, or crusty bread for soaking up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: French (Normandy)
