Description
Chicken Normandy is a classic French dish featuring tender chicken pieces braised in a rich sauce made from dry cider, brandy, and crème fraîche, complemented by sautéed bacon, onions, celery, and caramelized apples. This hearty and flavorful casserole is perfect for a comforting meal and pairs beautifully with mashed potatoes, rice, or crusty bread.
Ingredients
Scale
Chicken
- 8-10 chicken pieces (thighs & legs, bone-in & skin on)
- Splash of olive oil
- Salt and white pepper, to season
Vegetables and Bacon
- 2 onions or 4 medium shallots, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 200g streaky bacon, chopped (or chopped bacon lardons)
Sauce
- 2 tablespoons flour
- 30ml brandy (optional)
- 300ml dry cider
- 200ml chicken stock
- 2 bay leaves
- 4 sprigs thyme leaves, stripped from stalk
- ½ cup (125ml) crème fraîche or thick/double cream
Additional
- 2 tablespoons butter
- 2 apples (such as Pink Lady), cored and cut into 8 wedges (skin on)
- Chopped parsley to serve (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for roasting the chicken casserole.
- Brown Chicken: Heat a large lidded casserole dish or a non-stick frying pan with a splash of olive oil. Season the chicken pieces with salt and white pepper. Place them skin-side down into the hot pan and brown until golden on both sides. Remove the chicken and set aside.
- Sauté Vegetables and Bacon: In the same pan, add the chopped bacon and cook until the fat starts to render out. Add the chopped onions and celery, sautéing until they become translucent. Add the minced garlic and cook briefly to release its aroma.
- Make the Sauce: Sprinkle the flour over the vegetable mixture and cook for about a minute to remove the raw flour taste. Carefully add the brandy (if using) and stir to deglaze the pan. Pour in the dry cider and bring the mixture to a rapid boil. Add the chicken stock, thyme leaves, and bay leaves, then reduce the sauce by about one-third, concentrating the flavors.
- Simmer Chicken: Return the browned chicken pieces along with any juices to the casserole dish. Cover with the lid and place the dish in the preheated oven. Roast for 35 minutes until the chicken is cooked through and tender.
- Finish the Sauce: Remove the casserole dish from the oven and take off the lid. Carefully spoon the chicken out and set aside. Stir the crème fraîche into the sauce in the pot, bringing it to a gentle bubble to thicken and enrich the sauce. Return the chicken pieces to the sauce, placing them skin side up.
- Caramelize Apples: Return the casserole to the oven, this time with the lid off, and cook for an additional 10 minutes to let the sauce thicken and the chicken skin crisp slightly. Meanwhile, heat butter in a non-stick frying pan over medium heat and gently fry the apple wedges until golden brown on each side.
- Serve: Serve the chicken casserole hot, garnished with the caramelized apple slices and optional chopped parsley. This dish pairs wonderfully with crusty bread, fluffy mashed potatoes, or steamed rice to soak up the delicious sauce.
Notes
- If brandy is not available or preferred, it can be omitted without greatly affecting the final flavor.
- Use bone-in, skin-on chicken thighs and legs for the best flavor and texture.
- Dry cider imparts a subtle fruity acidity; alternatively, a dry white wine could be used.
- Crème fraîche can be substituted with thick double cream if unavailable.
- For a gluten-free version, substitute the flour with a gluten-free alternative such as rice flour or cornstarch (adjust quantity accordingly).
- Caramelizing the apples adds a lovely sweetness that balances the savory sauce—do not skip this step.
- The sauce can be prepared on the stovetop first, then transferred to the oven for roasting.
