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Delicious French style chicken casserole served with herbs and vegetables

French Style Chicken Casserole in the Norman Way

A comforting and elegant French-style chicken casserole, made in the Norman tradition with tender chicken, apples, and mushrooms in a rich cider and cream sauce.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces chicken pieces bone-in, skin-on thighs or drumsticks
  • 1 large onion chopped
  • 250 g button mushrooms halved
  • 2 medium cooking apples peeled, cored, and sliced
  • 250 ml dry apple cider
  • 250 ml chicken broth
  • 100 ml crème fraîche
  • 2 tbsp Calvados optional
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour
  • to taste salt
  • to taste black pepper
  • 3 sprigs fresh thyme sprigs
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large oven-safe casserole dish
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Whisk

Method
 

Preparation
  1. Pat chicken dry and season; brown in oil and butter in an oven-safe casserole dish, then remove.
  2. Sauté onion until soft, then add mushrooms and cook until browned.
  3. If using Calvados, add and cook until evaporated, then stir in flour for 1 minute.
  4. Whisk in cider and broth, scraping the pot; return chicken, add apples and thyme, then bring to a simmer.
  5. Cover and bake at 180°C (350°F) for 60-75 minutes until chicken is tender, or simmer on the stovetop.
  6. Remove from heat, stir in crème fraîche until heated through, then adjust seasoning.
  7. Garnish with fresh parsley and serve hot.

Notes

For an even richer flavor, you can marinate the chicken in a little Calvados overnight. This casserole pairs wonderfully with creamy mashed potatoes or steamed green beans.