Classic French Chicken à la Normande
This French Chicken Casserole à la Normande is a quintessential taste of Northern France, where the orchards and dairy farms of Normandy define the local cuisine. This dish features golden, pan-seared chicken nestled in a silky, cream-based sauce enriched with the sweet-tart brightness of apples and a hint of smoky bacon.
Ingredients
- 4-6 bone-in skin-on chicken thighs or drumsticks
- 2 large firm apples sliced
- 4 oz bacon or lardons chopped
- 1 small yellow onion diced
- 1 cup dry hard cider
- ½ cup chicken broth
- ½ cup heavy cream
- 3 sprigs fresh thyme
- 2 tbsp unsalted butter
- Salt and black pepper to taste
Instructions
- Preheat your oven to 180°C or prepare to finish on the stovetop.
- Season chicken generously with salt and pepper. In a large, heavy skillet, melt butter and sear chicken skin-side down until golden brown. Flip and sear the other side, then remove from the pan.
- In the same pan, cook the bacon and onions until the onions are soft and the bacon is crisp.
- Add the apple slices and sauté for 3-4 minutes until lightly browned.
- Pour in the cider and broth, scraping the bottom of the pan to release browned bits.
- Nestle the chicken back into the pan and add the thyme sprigs.
- Cover and simmer over medium-low heat (or bake) for 20-25 minutes until the chicken is cooked through.
- Stir in the heavy cream and simmer for 2-3 more minutes until the sauce is thickened and glossy.
- Remove thyme sprigs and serve warm.