Creamy French Chicken Casserole Recipe
Introduction
This Creamy French Chicken Casserole is a delightful blend of tender chicken, savory bacon, and fragrant herbs, all enriched with a smooth cider cream sauce. It’s a comforting dish perfect for cozy dinners and impressively simple to prepare.
Ingredients
- 1 tbsp olive oil
- 2 lb chicken legs and thighs
- Salt, to season
- 4 shallots or 1 medium onion, diced
- 1 rib celery, diced
- 4 to 5 sprigs fresh thyme
- 2 cloves garlic, minced
- 4 oz bacon lardons or 6 slices bacon, chopped
- 2 tbsp brandy or whiskey
- 2 tbsp all-purpose flour
- 1/3 cup chicken broth
- 1 1/2 cups hard dry apple cider (such as Strongbow)
- 2 apples, peeled, cored, and cut into wedges
- 1/2 cup heavy or double cream
Instructions
- Step 1: Preheat your oven to 180°C (350°F). Pat dry the chicken thoroughly and season generously with salt. Heat olive oil in a large casserole dish over medium-high heat, then brown the chicken on all sides until golden. Transfer to a platter and set aside. Reserve the fat if desired.
- Step 2: In the same casserole dish, cook the bacon over medium heat until fat renders. Discard excess fat, keeping enough to cook the aromatics. Remove bacon and add to the platter with chicken.
- Step 3: Add diced shallots (or onion), celery, and 2 sprigs of thyme to the pan. Cook over low heat for 5 to 7 minutes until soft but not browned. Stir in minced garlic and cook for 30 seconds.
- Step 4: Pour in brandy or whiskey, scraping the pan bottom to deglaze and cook until alcohol evaporates.
- Step 5: Sprinkle flour into the pan, stir to form a paste with the fat and vegetables. Gradually pour in chicken broth, stirring constantly to avoid lumps and thicken the sauce.
- Step 6: Stir in the apple cider and mix well. Return chicken, bacon, and remaining 2-3 thyme sprigs to the casserole. Bring to a boil, cover, and bake in the oven for 30 minutes.
- Step 7: Remove the lid and bake uncovered for another 30 minutes to reduce the sauce slightly.
- Step 8: While baking, heat 2 tbsp reserved chicken fat (or butter/oil) in a skillet over medium heat. Fry apple wedges until golden and tender, seasoning with a pinch of salt if desired. Set aside.
- Step 9: Stir cream into the casserole before serving and add the cooked apple wedges on top or alongside.
Tips & Variations
- Use thigh meat for juicier, more flavorful chicken, but you can also use chicken breasts if preferred.
- Substitute hard cider with a dry white wine for a different flavor profile.
- Add mushrooms or pearl onions to the stew for extra depth.
- Reserve the bacon fat to add richness to the apples when frying.
- For a dairy-free version, replace cream with coconut cream or omit it entirely.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to maintain the sauce’s smooth texture. Avoid microwave reheating to prevent curdling of the cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead of legs and thighs?
Yes, boneless chicken breasts or thighs can be used, but reduce baking time as they cook faster than bone-in pieces.
What type of cider works best for this recipe?
A hard dry apple cider, like Strongbow or similar, adds a subtle fruitiness without too much sweetness that complements the savory flavors well.
PrintCreamy French Chicken Casserole Recipe
This Creamy French Chicken Casserole is a comforting and flavorful dish featuring tender chicken legs and thighs slow-baked in a rich sauce made with bacon, brandy, apple cider, and fresh herbs. The stew is enhanced with sautéed aromatic vegetables and finished with lightly fried apple wedges and a splash of cream, providing a perfect balance of savory and sweet in a classic French style casserole.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Chicken and Stew:
- 1 tbsp olive oil
- 2 lb chicken legs and thighs
- Salt, to season
- 4 shallots or 1 medium onion, diced
- 1 rib celery, diced
- 4 to 5 sprigs fresh thyme
- 2 cloves garlic, minced
- 4 oz bacon lardons or 6 slices bacon, chopped
- 2 tbsp brandy or whiskey
- 2 tbsp all-purpose flour
- 1/3 cup chicken broth
- 1 1/2 cups hard dry apple cider (such as Strongbow)
For the Finish:
- 2 apples, peeled, cored, and cut into wedges
- 1/2 cup heavy or double cream
Instructions
- Prep and Brown the Chicken: Preheat your oven to 180°C (350°F). Pat dry the chicken legs and thighs thoroughly with paper towels and season generously with salt. In a large casserole dish, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides until golden. Transfer the chicken to a platter and set aside. Reserve the rendered chicken fat if desired.
- Cook Bacon and Aromatics: In the same casserole dish, fry the chopped bacon lardons over medium heat until the fat renders out. Discard excess bacon fat, keeping just enough to cook the vegetables. Remove the bacon to the platter with the chicken. Add diced shallots (or onion), diced celery, and 2 sprigs of thyme to the pan. Cook over low heat for 5 to 7 minutes, stirring occasionally, until vegetables are softened but not browned. Add minced garlic and cook for 30 seconds, stirring continually.
- Deglaze and Make Sauce Base: Pour in the brandy or whiskey to deglaze the pan, scraping up any browned bits from the bottom. Cook until the alcohol evaporates. Sprinkle the flour into the pot and stir thoroughly to form a paste with the fats and vegetables. Gradually add the chicken broth while stirring to avoid lumps and create a thick gravy. Stir in the hard dry apple cider to combine the sauce evenly.
- Bake the Casserole: Return the browned chicken and bacon to the casserole dish along with the remaining 2 to 3 sprigs of thyme. Bring the mixture to a boil on the stovetop, then cover with a lid and transfer to the preheated oven. Bake for 30 minutes covered. After 30 minutes, remove the lid and continue baking uncovered for an additional 30 minutes so the sauce can reduce and thicken slightly.
- Prepare Apples: While the chicken bakes, heat 2 tablespoons of reserved chicken fat (or butter/oil) in a skillet over medium heat. Add the apple wedges and fry until golden and just tender, taking care not to burn them. Optionally, sprinkle a pinch of salt over the apples while cooking to enhance flavor. Set the cooked apples aside.
- Finish and Serve: When the chicken casserole is done baking, stir in the heavy cream to the sauce to add creaminess. Serve the chicken pieces topped with the fried apple wedges and spoon the creamy sauce over. Enjoy a hearty, flavorful French-inspired meal.
Notes
- You can reserve the chicken fat after browning the chicken or substitute it with butter or olive oil if preferred for frying the apples.
- Hard dry apple cider adds a unique depth and slightly sweet acidity to the sauce. If unavailable, dry white wine or additional chicken broth can be used as alternatives.
- Ensure not to overcook the apples during frying to maintain their texture and gentle sweetness.
- This dish pairs wonderfully with buttery mashed potatoes or crusty French bread to soak up the creamy sauce.
Keywords: French chicken casserole, creamy chicken stew, baked chicken thighs, apple cider chicken, bacon chicken casserole, comfort food, French cuisine
