Description
Creamy French Chicken Casserole is the ultimate comfort food with an elegant twist. Featuring tender chicken, smoky bacon, and sweet apples in a rich cider-infused cream sauce, this dish brings warmth and sophistication to your table. Perfect for cozy weeknights or special gatherings, it’s a recipe that’s as delightful to make as it is to eat.
Ingredients
Main Ingredients:
- 1 tbsp olive oil
- 2 lbs chicken thighs and legs
- Salt to taste
- 4 shallots (diced) or 1 medium onion
- 1 rib celery, diced
- 4–5 thyme sprigs
- 2 cloves garlic, minced
- 4 oz (125g) bacon lardons or 6 strips bacon, chopped
- 2 tbsp brandy or whiskey
- 2 tbsp flour
- 1/3 cup (85 ml) chicken stock
- 1 1/2 cups (400 ml) hard dry apple cider
- 2 apples, peeled, cored, and wedged
- 1/2 cup (125 ml) double cream or heavy cream
Instructions
- Preheat Your Oven
- Preheat the oven to 350°F (180°C).
- Lightly grease a large casserole dish or Dutch oven.
- Prepare the Chicken
- Pat chicken thighs and legs dry with a paper towel.
- Season generously with salt.
- Brown the Chicken
- Heat olive oil in the casserole dish over medium-high heat.
- Brown the chicken on all sides until golden, about 5–7 minutes per side.
- Transfer the chicken to a platter and set aside.
- Cook the Bacon
- Discard the chicken fat from the pan (reserving it if desired).
- Fry bacon lardons over medium heat until crispy.
- Remove bacon and place it on the platter with the chicken.
- Sauté the Aromatics
- Add shallots, celery, and 2 sprigs of thyme to the pan.
- Cook over low heat for 5–7 minutes until softened but not browned.
- Add minced garlic and cook for 30 seconds, stirring frequently.
- Deglaze the Pan
- Pour in brandy or whiskey, scraping the bottom of the pan to release browned bits.
- Cook for 1–2 minutes until the alcohol evaporates.
- Create the Sauce
- Sprinkle flour into the pan and stir until it forms a paste.
- Gradually add chicken stock, stirring until thickened to a gravy-like consistency.
- Pour in apple cider and stir to combine.
- Assemble the Casserole
- Return browned chicken and bacon to the dish.
- Add 2–3 thyme sprigs and bring the mixture to a gentle boil.
- Bake the Casserole
- Cover the dish with a lid and bake for 30 minutes.
- Remove the lid and bake uncovered for another 30 minutes to reduce the sauce slightly.
- Prepare the Apples
- While the casserole bakes, fry apple wedges in 2 tbsp reserved chicken fat or butter over medium heat.
- Cook until golden brown, being careful not to burn.
- Finish the Dish
- Remove casserole from the oven and stir in the heavy cream.
- Return to the oven and bake uncovered for an additional 20 minutes.
- Stir in fried apple wedges just before serving.
Notes
- Use bone-in chicken for maximum flavor and moisture.
- Choose a hard dry cider like Strongbow for a balanced, not-too-sweet flavor.
- Substitute rosemary or parsley for thyme if preferred.
- Make ahead by preparing the casserole up to the baking stage and refrigerating until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French