FRENCH CHICKEN CASSEROLE

Ingredients

• 1 tablespoon olive oil
• 2 lbs chicken thighs and legs
• Salt
• 4 shallots, diced (or 1 medium onion)
• 1 rib celery, diced
• 4-5 sprigs thyme
• 2 cloves garlic, minced
• 125g (4 oz) bacon lardons or 6 strips of bacon, chopped
• 2 tablespoons brandy or whiskey
• 2 tablespoons flour
• 85 ml (1/3 cup) chicken stock
• 400 ml (1 ½ cups) hard dry apple cider, such as Strongbow
• 2 apples, peeled, cored, and cut into wedges
• 125 ml (1/2 cup) double cream or heavy cream

Instructions

1. Preparation:

   • Preheat the oven to 180°C (350°F).

2. Prepare Chicken:

   • Pat dry the chicken thighs and legs with paper towels and season generously with salt.

3. Sear Chicken:

   • In a large casserole dish or Dutch oven, heat olive oil over medium-high heat. Brown the chicken parts until golden on all sides. Remove the chicken to a separate platter and set aside. Discard the chicken fat or reserve it for another use.

4. Cook Bacon:

   • In the same pan, fry the bacon lardons over medium heat until the fat is rendered and the bacon is crispy. If the bacon is very fatty, drain most of the fat. Remove the bacon to the platter with the chicken.

5. Sauté Aromatics:

   • Add diced shallots (or onion), celery, and 2 sprigs of thyme to the pan. Cook over low heat until the vegetables are soft but not colored, about 5-7 minutes. Add minced garlic and cook for another 30 seconds, stirring constantly.

6. Deglaze and Thicken:

   • Pour in the brandy or whiskey, stirring and scraping the bottom of the pan to deglaze and incorporate any browned bits. Cook until the alcohol has evaporated.
   • Sprinkle the flour over the mixture and stir until it forms a paste and is well combined with the fat. Slowly add the chicken stock, stirring constantly until the mixture thickens into a gravy-like consistency. Then pour in the apple cider, stirring to combine.

7. Combine and Bake:

   • Return the browned chicken and bacon to the casserole dish. Add 2-3 more sprigs of thyme. Bring the mixture to a boil.
   • Cover the casserole dish with a lid and transfer it to the preheated oven. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes.

8. Prepare Apples:

   • While the chicken is baking, fry the apple wedges in 2 tablespoons of reserved chicken fat or butter until they are golden and tender. Watch carefully to prevent burning.

9. Finish and Serve:

   • Remove the casserole dish from the oven. Stir in the heavy cream and continue to cook, uncovered, for 20 minutes to allow the sauce to thicken.
   • Once thickened, stir in the cooked apple wedges. Serve the chicken with the sauce and apples, accompanied by potatoes or rice.