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.