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French Chicken Casserole

A heartwarming and flavorful French Chicken Casserole, perfect for family gatherings, filled with tender chicken, aromatic spices, and rich cider sauce.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs and legs, skin-on Skins add flavor and juiciness.
  • 1 tbsp olive oil
  • 4-5 sprigs fresh thyme Use fresh for best flavor.
  • 4 pieces shallots, diced Can substitute with 1 medium onion.
  • 1 rib celery, diced
  • 2 pcs garlic cloves, minced
  • 125 g bacon lardons or 6 strips of bacon, chopped Adds richness to the dish.
  • 2 tbsp brandy or whiskey Enhances flavors.
  • 2 tbsp flour For thickening the sauce.
  • 1/3 cup chicken stock Homemade stock is preferred.
  • 1.5 cups hard dry apple cider Strongbow or similar is great.
  • 2 pcs apples, peeled, cored, and cut into wedges Adds a sweet note.
  • 1/2 cup double cream or heavy cream
  • Salt to taste Salt, to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Pat the chicken dry with paper towels, sprinkle generous salt on both sides, and brown it in olive oil over medium-high heat for about 5-7 minutes per side. Transfer to a plate and set aside.
  3. In the same pan, add the bacon and cook until crisp (around 4-5 minutes), then remove and drain on paper towels.
  4. Reduce heat to low. In the drippings, sauté shallots, celery, and 2 sprigs of thyme until soft, about 8 minutes. Add minced garlic and sauté for an additional 30 seconds.
Cooking
  1. Pour in the brandy, scraping the bottom of the pan to lift flavorful bits; let the alcohol cook off for about 2 minutes.
  2. Sprinkle the flour into the pan and stir to create a paste. Gradually whisk in the chicken stock and apple cider until combined.
  3. Return the browned chicken and crispy bacon to the pan, toss in the remaining thyme, and increase heat to a gentle boil.
  4. Cover with a lid or foil and bake for 30 minutes. Remove cover and bake for an additional 30 minutes until chicken is tender and sauce thickens.
  5. In the meantime, heat a small skillet with reserved chicken fat (or butter) and fry the apple wedges until golden, about 5-7 minutes.
  6. Stir in the double cream into the casserole and cook uncovered for 20 more minutes, then fold in the sautéed apples.
Serving
  1. Serve the French Chicken Casserole over creamy mashed potatoes or fluffy rice.

Notes

This casserole keeps well in the fridge and can be reheated. Customize by swapping ingredients as desired.