French Chicken Casserole à la Normande is a rustic, comforting dish inspired by the flavors of Normandy, a region famous for its apples, cream, and cider. This casserole features tender chicken simmered with sweet apples, earthy mushrooms, and a luscious cream sauce that’s enhanced with a splash of cider. Perfect for cozy dinners or special occasions, this dish is a delightful way to bring a taste of French countryside cooking to your table.

Necessary Kitchen Equipment

Large oven-safe skillet or casserole dish
Cutting board and knife
Wooden spoon or spatula
Mixing bowl

Overview of Ingredients

Chicken – Bone-in, skin-on thighs or drumsticks are ideal for a rich flavor.
Apples – Sweet-tart apples like Honeycrisp or Granny Smith balance the dish beautifully.
Mushrooms – Add an earthy depth; cremini or button mushrooms work best.
Onions – Provide a sweet, caramelized base.
Apple Cider – A classic Norman ingredient for tangy, fruity notes.
Cream – For a silky, indulgent sauce.
Butter – For sautéing and enhancing the sauce.
Fresh Herbs – Thyme and parsley add aromatic freshness.
Seasonings – Salt, pepper, and a touch of nutmeg for warmth.

Step-by-Step Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C).

Sear the Chicken
Season 6 bone-in, skin-on chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.

Sauté the Vegetables
In the same skillet, add 1 diced onion and cook until softened, about 3 minutes. Add 2 cups of sliced mushrooms and 2 apples (peeled and sliced). Cook for another 5 minutes until softened and lightly caramelized.

Deglaze and Build the Sauce
Pour in 1 cup of apple cider, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes, then stir in 1/2 cup of heavy cream and a pinch of nutmeg. Season with additional salt and pepper to taste.

Combine and Bake
Nestle the seared chicken thighs back into the skillet, spooning some of the sauce and vegetables over the top. Sprinkle with 1 teaspoon of fresh thyme leaves. Transfer the skillet to the oven and bake uncovered for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).

Serve
Garnish with fresh parsley and serve warm with crusty bread or creamy mashed potatoes.

Recipe Tips

Apple Variety: Choose firm apples that won’t turn mushy during cooking.
Cider Options: Use hard cider for a more robust flavor or non-alcoholic apple cider for a milder taste.
Add Vegetables: Include carrots or parsnips for extra heartiness.
Pan Substitute: If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before baking.

What to Serve with Chicken à la Normande

Pair this casserole with mashed potatoes, crusty French bread, or buttered noodles to soak up the sauce. A crisp green salad with a light vinaigrette complements the richness of the dish beautifully.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but bone-in, skin-on pieces are recommended for more flavor and moisture. Adjust the cooking time as breasts may cook faster.

Can I make this ahead of time?
Yes, prepare the dish through the stovetop steps, cover, and refrigerate. When ready to bake, bring to room temperature and bake as directed.

Can I freeze leftovers?
Yes, cool the casserole completely, then transfer to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredients

6 bone-in, skin-on chicken thighs
2 apples, peeled and sliced
2 cups sliced mushrooms
1 onion, diced
1 cup apple cider (hard or regular)
1/2 cup heavy cream
2 tablespoons butter
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
Pinch of nutmeg
Fresh parsley, for garnish

Instructions

Preheat oven to 375°F (190°C).
Season chicken with salt and pepper. Sear in butter until golden brown, then set aside.
Sauté onion, mushrooms, and apples in the same skillet until softened.
Deglaze the skillet with apple cider and simmer for 2 minutes. Stir in cream and nutmeg.
Nestle chicken into the skillet, spoon sauce over the top, and sprinkle with thyme.
Bake uncovered for 30-35 minutes until chicken is fully cooked.
Garnish with parsley and serve.

Enjoy this French Chicken Casserole à la Normande, a comforting and elegant dish that’s perfect for any occasion!