French Chicken Casserole à la Normande
A classic French Chicken Casserole à la Normande with tender chicken thighs braised in dry apple cider, cream, and Dijon mustard with sautéed apples and fresh thyme. Rich, elegant, and surprisingly easy to make.
Equipment
- Dutch Oven
- Oven
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 medium apples, peeled, cored, and sliced Granny Smith or Braeburn
- 200 ml dry apple cider
- 150 ml chicken stock
- 150 ml heavy cream
- 1 tbsp Dijon mustard
- 4 sprigs fresh thyme
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Preheat the oven to 180°C (350°F). Pat chicken dry and season well with salt and pepper on both sides.
- Sear the chicken in butter and olive oil in a Dutch oven over medium-high heat, skin-side down for 5 minutes until golden. Flip and cook 3 more minutes. Set aside.
- Cook the onion in the same pot for 4 minutes. Add garlic and apple slices and stir for 2 minutes.
- Deglaze with cider and let it bubble for 1-2 minutes, scraping the bottom. Add chicken stock, Dijon mustard, and thyme. Nestle the chicken back in skin-side up.
- Cover and bake for 35 minutes. Remove the lid, pour in the cream, and bake uncovered for 15 more minutes until the sauce thickens and the skin crisps up.
- Taste and adjust salt if needed. Garnish with fresh parsley and serve immediately.
Notes
- Do not skip searing - it builds flavor and keeps the skin golden.
- Use dry cider, not sweet, to keep the sauce balanced.
- Braeburn or Granny Smith apples hold their shape best during baking.
- Add a splash of chicken stock when reheating to loosen the sauce.