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 creme fraiche

Jump to Recipe· 4.7 from 59 reviews

If you’re craving a dish that’s rich, comforting, and packed full of cozy French flavors, you’re in the right spot. This French Chicken Normandy Casserole Recipe is one of those meals that feels like a warm hug on a plate—tender chicken thighs simmered with crisp apples, leeks, and a creamy cider sauce that’s simply irresistible. I’ve made this recipe countless times for friends and family, and it always disappears fast, so keep reading because you’re going to want to add this one to your weeknight or weekend dinner lineup.

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Why This Recipe Works

Balanced Flavors: The sweetness of apples and cider perfectly complements the savory, crispy chicken.
Creamy Texture: Creme fraiche adds a luscious creaminess without overwhelming the dish.
Simple Steps: Easy browning and simmering make it approachable even if you’re not a pro cook.
Comforting, Yet Elegant: This casserole is perfect for impressing guests or cozy family dinners alike.

Ingredients & Why They Work

This French Chicken Normandy Casserole Recipe relies on a few fresh, quality ingredients that come together to create something truly special. If you grab fresh leeks and tart apples, you’re already halfway to that irresistible balance of savory and sweet I love here.

French Chicken Normandy Casserole, French Chicken Normandy, Chicken Normandy casserole, French chicken dinner, apple and cider chicken - 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: Provides a rich base for browning the chicken and adds depth to the sauce.
Chicken thighs (bone-in, skin-on): They stay juicy and get beautifully crisped, unlike leaner cuts.
Leeks: Mildly sweet and aromatic, they soften into the sauce and add subtle complexity.
Apples: Choose tart apples for brightness and to balance the creamy sauce.
Garlic: Adds an essential savory kick without overpowering the other flavors.
Dijon mustard: Brings just the right tang and helps emulsify the sauce.
Thyme: Classic in Normandy cooking, it infuses the dish with herbal warmth.
Brandy: Adds a warm depth of flavor, and if you’re nervous about flames, simmer it down gently.
Dry hard apple cider: The star of Normandy, it provides sweetness with a hint of tartness and a lovely effervescence.
Chicken stock: Builds body and richness in the sauce.
Crème fraîche: Gives that silky, tangy creaminess that’s perfect for thickening without curdling.
Kosher salt and pepper: Essential for seasoning and bringing all the flavors alive.

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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 things I love most about this French Chicken Normandy Casserole Recipe is how easy it is to make it your own. Whether you prefer it a touch sweeter, more herbal, or even a little spicier, you can adjust the flavors to what you love.

Make it lighter: I sometimes swap the crème fraîche for Greek yogurt to cut calories while keeping creaminess.
Seasonal twist: Try pears instead of apples in fall for a softer, sweeter profile.
Add mushrooms: For an earthier touch, toss in sliced cremini mushrooms when you cook the leeks and apples.
Non-alcoholic: If you want to skip the brandy and cider, chicken broth with a splash of apple juice can work in a pinch.

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

Step 1: Brown the Chicken with Love

Start by preheating your oven to 400°F. Melt the butter in a Dutch oven or heavy skillet over medium-high heat — this is where the magic begins. Season each chicken thigh generously with salt and pepper, then brown them skin-side down until golden and crisp, about 5 minutes per side. Don’t worry if they’re not fully cooked yet; this step locks in flavor and texture. Once browned, transfer them to a plate and set them aside.

Step 2: Build Layers of Flavor with Leeks and Apples

Keeping all those delicious browned bits in your pan, reduce the heat to medium and throw in the sliced leeks. Stir frequently as they soften for about 5 minutes. Then add the sliced apples and continue cooking for another 5 minutes, letting the fruit mingle with the leeks. Toss in the minced garlic last, cooking just one minute so it doesn’t burn—garlic burns easily and can turn bitter when overcooked.

Step 3: Stir in the Magic — Mustard, Brandy & Cider

Now it’s time to bring everything together. Stir in the Dijon mustard, thyme sprigs, and the brandy, letting it cook for about 30 seconds to mellow. Then add the dry hard apple cider and let it simmer, stirring occasionally, until it’s reduced by about half. This will concentrate all those lovely cider flavors and create a perfect base for your sauce.

Step 4: Add Stock and Cream for That Silky Finish

Pour in the chicken stock and bring it back to a simmer, letting it reduce a bit more for depth. Once your liquid is nicely concentrated, stir in the crème fraîche and season with salt and pepper to taste. This creamy sauce is what makes this casserole feel so indulgent, and the crème fraîche keeps it tangy and balanced.

Step 5: Oven Time — Bubble and Bake

Transfer your sauce to a baking dish if you’re not already using an ovenproof pot, then nestle the chicken thighs into the sauce skin-side up, spacing them evenly. Bake uncovered in the preheated oven until the chicken is cooked through and reaches an internal temperature of 165°F—about 25 minutes. Keep an eye on that golden skin; it should be crispy and caramelized, soaking up all those aromas.

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Pro Tips for Making French Chicken Normandy Casserole Recipe

Brown Skin-Side Down First: This gives the chicken irresistibly crispy skin, which adds texture to the creamy sauce.
Simmer Don’t Boil: When reducing the cider and stock, keep the heat moderate to avoid burning and preserve flavor.
Use Fresh Leeks: They make a huge difference—clean and slice them well for that subtle aromatic kick.
Watch Your Oven Time: Chicken thighs can vary, so check temperature early to avoid drying out the meat.

How to Serve French Chicken Normandy Casserole Recipe

French Chicken Normandy Casserole, French Chicken Normandy, Chicken Normandy casserole, French chicken dinner, apple and cider chicken - A close-up view of a golden brown cooked chicken thigh with crispy skin sprinkled with black pepper, being lifted by a black spatula from a white casserole dish filled with creamy sauce and bits of cooked onions, all resting on a white marbled surface with a black and white checkered cloth under the dish, photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping the casserole with a sprinkle of fresh thyme leaves or a tiny bit of chopped flat-leaf parsley for a pop of color and herbaceous freshness. Sometimes, I add a few thin apple slices on top just before serving for presentation and a subtle crunch.

Side Dishes

This dish pairs beautifully with buttery mashed potatoes, simple roasted root vegetables, or even a crusty baguette to mop up the luscious sauce. For something green, I usually serve a crisp green salad with a light vinaigrette to brighten the plate.

Creative Ways to Present

For a special occasion, I’ve served this casserole in mini cast-iron skillets at the table—everyone loves individual portions that stay warm. Another idea is layering the sauce and chicken in a deep ceramic dish, then finishing with a sprinkle of crushed toasted nuts or breadcrumbs for a crunchy top.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely, then store them in an airtight container in the fridge. The sauce actually tastes even better the next day as the flavors meld together, making for a fantastic lunch or next-day dinner.

Freezing

I’ve frozen this casserole successfully — just make sure to cool it before packaging in freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently, either in the oven or covered in the microwave, stirring occasionally.

Reheating

For leftovers, reheating in a 325°F oven covered with foil works best to keep the chicken moist and heat the sauce evenly. If you’re in a hurry, a microwave works fine—just stir the sauce halfway through to prevent hot spots.

FAQs

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

You can substitute chicken breasts, but thighs are preferred because they stay juicier and have more flavor. If you use breasts, watch cooking time closely to avoid drying out the meat and consider slightly reducing oven time.
What type of apples work best for this casserole?

I recommend using tart apples like Granny Smith or Pink Lady for a nice balance against the creamy, savory sauce. Sweeter apples can overpower the dish, but feel free to experiment based on your taste.
Do I need to flambé the brandy?

Nope! While flambéing brandy can deepen flavor, it’s perfectly fine to just add it to the pan and let it simmer off the alcohol. This way, you keep it safe and simple without losing any flavor punch.
Can I make this recipe ahead of time?

Absolutely. You can prepare the sauce and brown the chicken, then assemble in the baking dish and refrigerate up to 24 hours before baking. Just bring it to room temperature before popping in the oven for even cooking.
Is crème fraîche necessary or can I substitute sour cream?

Crème fraîche is preferred because it won’t curdle when heated and adds a subtle tang. Sour cream can work in a pinch but may separate if cooked at too high heat. Add it at the last moment off the heat if you must substitute.

Final Thoughts

This French Chicken Normandy Casserole Recipe has a special place in my kitchen and heart because it’s the ultimate cozy meal with that perfect blend of French flair and rustic comfort. It’s the kind of dish you make when you want to impress without stressing and share something soulful with the people you love. Trust me, once you try this, it’ll become one of those go-to recipes that everyone asks for again and again—so go on, dive in and enjoy every delicious bite!