French Chicken Casserole a la Normande

 

Ingredients:

• 1 tablespoon olive oil
• 2 lbs chicken thighs and legs
• Salt, to taste
• 4 shallots, diced (or 1 medium onion)
• 1 rib celery, diced
• 4-5 thyme sprigs
• 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/heavy cream

Instructions:

1. Preheat Oven:

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

2. Prepare Chicken:

   • Pat dry the chicken thighs and legs with a paper towel. Season all over with salt.

3. Brown the Chicken:

   • Heat 1 tablespoon of olive oil in a large casserole dish over medium-high heat.
   • Add the chicken pieces and cook until golden brown on all sides.
   • Remove the chicken and set aside on a separate platter.
   • Discard the chicken fat or save it for another use if desired.

4. Cook the Bacon:

   • In the same casserole dish, cook the bacon lardons over medium heat until the fat is rendered.
   • Remove the bacon and place it on the same platter as the chicken.

5. Cook Vegetables:

   • Add the diced shallots (or onion) and celery to the casserole dish with 2 sprigs of thyme.
   • Cook over low heat until soft but not colored, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 30 seconds while stirring.

6. Deglaze the Pan:

   • Pour in the brandy or whiskey, scraping the bottom of the pan with a spatula to release any browned bits.
   • Continue cooking until the alcohol burns off.

7. Make the Sauce:

   • Stir in the flour and cook until combined with the fat and forms a paste.
   • Slowly add the chicken stock while stirring to create a thick gravy-like consistency.
   • Pour in the apple cider and stir to combine.

8. Combine and Cook:

   • Return the chicken and bacon to the casserole dish, along with 2-3 sprigs of thyme.
   • Bring to a boil, then cover and transfer to the preheated oven.
   • Cook for 30 minutes covered, then uncover and cook for an additional 30 minutes.

9. Prepare Apples:

   • While the chicken is baking, fry the apple wedges in 2 tablespoons of the reserved chicken fat or butter.
   • Fry until they are golden and tender, being careful not to burn them.

10. Finish the Dish:

    • Remove the casserole from the oven and stir in the heavy cream.
    • Cook uncovered for an additional 20 minutes, allowing the sauce to thicken and the flavors to meld.
    • Stir in the cooked apple wedges.

11. Serve:

    • Serve the chicken with potatoes, rice, or your choice of side.

Tips & Tricks:

• Make Ahead: This dish can be prepared a day in advance. Just reheat gently on the stove or in the oven. You may need to add a bit more cream or stock if the sauce has thickened too much.
• Side Suggestions: Serve with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the delicious sauce.

Enjoy your comforting and flavorful chicken dish with apple cider and bacon!