French Chicken Casserole à la Normande

This French Chicken Casserole à la Normande is a cozy, comforting dish that combines tender chicken with the sweetness of apples, earthy mushrooms, and a rich, creamy sauce. Inspired by the flavors of Normandy, it’s perfect for a comforting weeknight meal or a special occasion.

Why You’ll Love This Recipe:

  • Flavorful Fusion: The combination of savory chicken, tart apples, and creamy Gruyère cheese creates a delightful contrast of flavors.
  • Hearty and Comforting: This casserole is warm, satisfying, and perfect for fall or winter dinners.
  • Simple Yet Elegant: With minimal prep and a bit of time in the oven, you’ll have a dish that looks and tastes gourmet with very little effort.
  • Perfect for Sharing: Ideal for family meals or gatherings, this recipe can easily be doubled to serve a larger crowd.

Ingredients You’ll Need:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 large apples (Granny Smith or Honeycrisp), peeled and sliced
  • 1 cup mushrooms, sliced
  • ½ tsp thyme
  • ½ tsp rosemary
  • ½ cup chicken broth
  • ½ cup apple cider (or unsweetened apple juice)
  • ½ cup heavy cream
  • ½ cup shredded Gruyère cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

How to Make French Chicken Casserole à la Normande:

Step-by-Step Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). This ensures the casserole will cook evenly once transferred to the oven.
  2. Sear the Chicken:
    • In a large skillet, heat olive oil and butter over medium heat.
    • Season the chicken thighs with salt and pepper. Sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables:
    • Using the same skillet, sauté the diced onions and minced garlic until softened, about 3 minutes.
    • Add the sliced mushrooms and apples, cooking for an additional 5 minutes until the apples start to soften. The combination of sweet apples and earthy mushrooms adds layers of flavor to the dish.
  4. Add the Liquids and Seasoning:
    • Stir in the thyme, rosemary, chicken broth, and apple cider. Scrape the bottom of the skillet to deglaze the pan and incorporate all the browned bits, which will enhance the sauce’s flavor.
    • Let the mixture simmer for about 2-3 minutes to blend the flavors together.
  5. Make the Creamy Sauce:
    • Stir in the heavy cream and shredded Gruyère cheese. Allow the sauce to thicken for a couple of minutes, stirring occasionally. The Gruyère adds a rich, nutty flavor that complements the sweetness of the apples and the creaminess of the sauce.
  6. Bake the Casserole:
    • Return the seared chicken thighs to the skillet, spooning the sauce over them to ensure they’re well-coated.
    • Cover the skillet (or transfer everything to a casserole dish and cover it with foil) and bake in the preheated oven for 25-30 minutes until the chicken is cooked through and tender.
  7. Serve:
    • Once out of the oven, garnish the casserole with freshly chopped parsley. Serve hot with crusty bread, mashed potatoes, or a side of roasted vegetables to soak up the rich sauce.

Helpful Tips:

  • Apples: Using tart apples like Granny Smith will balance the richness of the cream and cheese. If you prefer a sweeter contrast, opt for Honeycrisp or Golden Delicious apples.
  • Cheese Substitution: If you can’t find Gruyère, Swiss cheese or even sharp white cheddar will work as a substitute, providing a slightly different but equally delicious flavor.
  • Add Brightness: For a touch of acidity to brighten the dish, a small splash of lemon juice or apple cider vinegar can be added before serving.

Recipe Details:

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Main Dish
  • Method: Oven-baked
  • Cuisine: French
  • Diet: Contains dairy, gluten-free adaptable (with appropriate substitutions)

Notes:

  • This recipe can be easily adapted to be dairy-free by using a plant-based cream alternative and omitting the cheese.
  • If you prefer a thicker sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the sauce before baking.

Nutritional Information (per serving):

  • Calories: 550 kcal
  • Protein: 32g
  • Carbohydrates: 16g
  • Fat: 39g
  • Fiber: 3g
  • Sugar: 10g
  • Sodium: 320mg

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they tend to be leaner and can dry out more easily. Be sure to adjust the cooking time slightly, as chicken breasts may cook faster than thighs.

Can I make this recipe ahead of time?
Absolutely! You can prepare the casserole up to the baking step, then refrigerate it. When ready to serve, simply bake it in the oven for an additional 5-10 minutes to ensure it’s heated through.

What can I serve with this dish?
This casserole pairs beautifully with crusty bread, mashed potatoes, or rice. A light side salad or roasted vegetables also make excellent accompaniments.

Storage Instructions:

  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in a microwave until warmed through.
  • Freezer: You can freeze the cooked casserole for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.

Related Recipes:

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Conclusion:

French Chicken Casserole à la Normande is a perfect blend of savory, sweet, and creamy flavors. This hearty and satisfying dish is ideal for cooler weather or a comforting meal anytime. Easy to prepare and full of rich textures, it’s sure to become a family favorite!

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French Chicken Casserole à la Normande


  • Author: Martha

Description

This French Chicken Casserole à la Normande is a cozy, comforting dish that combines tender chicken with the sweetness of apples, earthy mushrooms, and a rich, creamy sauce. Inspired by the flavors of Normandy, it’s perfect for a comforting weeknight meal or a special occasion.


Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 large apples (Granny Smith or Honeycrisp), peeled and sliced
  • 1 cup mushrooms, sliced
  • ½ tsp thyme
  • ½ tsp rosemary
  • ½ cup chicken broth
  • ½ cup apple cider (or unsweetened apple juice)
  • ½ cup heavy cream
  • ½ cup shredded Gruyère cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). This ensures the casserole will cook evenly once transferred to the oven.
  • Sear the Chicken:
    • In a large skillet, heat olive oil and butter over medium heat.
    • Season the chicken thighs with salt and pepper. Sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  • Sauté the Vegetables:
    • Using the same skillet, sauté the diced onions and minced garlic until softened, about 3 minutes.
    • Add the sliced mushrooms and apples, cooking for an additional 5 minutes until the apples start to soften. The combination of sweet apples and earthy mushrooms adds layers of flavor to the dish.
  • Add the Liquids and Seasoning:
    • Stir in the thyme, rosemary, chicken broth, and apple cider. Scrape the bottom of the skillet to deglaze the pan and incorporate all the browned bits, which will enhance the sauce’s flavor.
    • Let the mixture simmer for about 2-3 minutes to blend the flavors together.
  • Make the Creamy Sauce:
    • Stir in the heavy cream and shredded Gruyère cheese. Allow the sauce to thicken for a couple of minutes, stirring occasionally. The Gruyère adds a rich, nutty flavor that complements the sweetness of the apples and the creaminess of the sauce.
  • Bake the Casserole:
    • Return the seared chicken thighs to the skillet, spooning the sauce over them to ensure they’re well-coated.
    • Cover the skillet (or transfer everything to a casserole dish and cover it with foil) and bake in the preheated oven for 25-30 minutes until the chicken is cooked through and tender.
  • Serve:
    • Once out of the oven, garnish the casserole with freshly chopped parsley. Serve hot with crusty bread, mashed potatoes, or a side of roasted vegetables to soak up the rich sauce.

Notes

  • This recipe can be easily adapted to be dairy-free by using a plant-based cream alternative and omitting the cheese.
  • If you prefer a thicker sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the sauce before baking.

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