Description
This French-Style Chicken Casserole à la Normande is a comforting and hearty dish featuring tender chicken pieces simmered in a creamy apple cider and herb sauce with vegetables, mushrooms, and optional turkey ham. Perfect for a cozy evening, this casserole combines the sweetness of apples with savory herbs and a silky sauce that will fill your kitchen with irresistible aromas.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 3–4 pounds), cut into 8 pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
Vegetables and Fruits
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 3 apples, peeled, cored, and sliced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup sliced mushrooms
Liquids and Thickener
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup apple cider (non-alcoholic)
- 1 cup heavy cream
Herbs and Others
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 cup turkey ham, cubed (optional)
- Fresh parsley, for garnish
Instructions
- Sear the Chicken: Season the chicken pieces generously with salt and black pepper. Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken in batches until golden brown on all sides. Then set aside on a plate.
- Sauté the Vegetables: In the same pot, add the sliced onions and minced garlic. Cook for 2–3 minutes until fragrant. Add the sliced carrots and chopped celery and cook for about 5 minutes until they begin to soften.
- Add the Apples and Flour: Stir in the peeled, cored, and sliced apples and cook for another 2–3 minutes. Sprinkle the flour over the vegetables and apples, stirring well to coat everything evenly to help thicken the sauce later.
- Deglaze and Build the Sauce: Pour in the apple cider, scraping up the brown bits from the bottom of the pot. Add chicken broth and heavy cream, stirring thoroughly. Then add dried thyme, dried parsley, and bay leaf. Bring this mixture to a gentle simmer.
- Combine and Simmer: Return the seared chicken pieces to the pot along with the sliced mushrooms and cubed turkey ham if using. Reduce heat to low, cover the pot, and let simmer gently for 45 minutes to 1 hour until the chicken is tender and the sauce is thick and creamy.
- Finish and Serve: Remove the bay leaf and taste the sauce, adjusting seasoning with salt and pepper if needed. Serve the casserole hot, garnished with fresh parsley. It pairs wonderfully with crusty bread or creamy mashed potatoes.
Notes
- For a richer flavor, you can use homemade chicken broth if available.
- If you prefer a thicker sauce, cook uncovered for the last 10 minutes to reduce the liquid further.
- Turkey ham is optional but adds a nice smoky depth to the dish.
- This casserole can be made a day ahead; flavors deepen when reheated gently.
- Substitute heavy cream with crème fraîche for a tangier option.
