Description
This French Chicken Normandy Casserole features tender chicken thighs simmered in a rich sauce of brandy, apple cider, creme fraiche, and fresh apples, enhanced by aromatic leeks and thyme. It’s a comforting and elegant one-dish meal perfect for cozy dinners.
Ingredients
Scale
Chicken and Cooking
- 2 tablespoons butter
- 8 chicken thighs, bone-in and skin-on
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Flavorings
- 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
Liquids
- 1/2 cup brandy
- 2 cups dry hard apple cider
- 1 1/2 cups chicken stock
- 1 cup creme fraiche
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Brown the chicken: Melt the butter in a Dutch oven or large ovenproof skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on each side until golden and crisp, about 10 minutes total. Remove the chicken and set aside.
- Cook the leeks and apples: Reduce the heat to medium. Add the sliced leeks to the pan and cook, stirring frequently, for 5 minutes. Add the sliced apples and continue cooking for another 5 minutes, stirring often.
- Add garlic and mustard: Stir in the minced garlic and cook for 1 minute until fragrant. Then mix in the Dijon mustard, brandy, and thyme sprigs, allowing it to cook for 30 seconds to blend the flavors.
- Simmer cider and stock: Pour in the dry hard apple cider and let it simmer until reduced by about half. Add the chicken stock and bring to a simmer again, cooking until the liquid reduces slightly.
- Add creme fraiche and season: Stir in the creme fraiche and adjust seasoning with salt and freshly ground black pepper to taste.
- Assemble the casserole: Transfer the sauce to a baking dish if not already in an ovenproof pot. Arrange the browned chicken thighs in a single layer on top of the sauce.
- Bake the casserole: Place the dish in the oven and bake uncovered until the chicken reaches an internal temperature of 165°F, about 25 minutes.
- Serve: Remove from the oven and serve the casserole hot, enjoying the blend of savory chicken and creamy apple-infused sauce.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- If you don’t have creme fraiche, sour cream or heavy cream can be used as a substitute for a similar creamy texture.
- Make sure to brown the chicken well for extra flavor before baking.
- Adjust seasoning at the end carefully since the chicken stock and brandy add saltiness.
- If you prefer, you can use a Dutch oven to both brown the chicken and bake the casserole, minimizing cleanup.
- Use a thermometer to check chicken doneness for safety and optimal juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
