Description
A classic French Chicken Normandy Casserole featuring tender chicken thighs braised with leeks, apples, garlic, brandy, and hard apple cider in a creamy sauce, baked until golden and flavorful. This comforting dish combines savory and sweet elements perfect for a hearty dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 8 chicken thighs, bone-in and skin-on
- 3 leeks, white and light green parts halved lengthwise and sliced
- 3 apples, cored and sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 4 sprigs thyme
- 1/2 cup brandy
- 2 cups dry hard apple cider
- 1 1/2 cups chicken stock
- 1 cup creme fraiche
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole later.
- Brown Chicken: In a Dutch oven or large ovenproof skillet, melt the butter over medium-high heat. Season the chicken thighs with kosher salt and black pepper. Brown the chicken on both sides until golden and crisp, about 10 minutes, but do not cook through. Remove and set aside on a plate.
- Sauté Leeks: Reduce heat to medium, add the sliced leeks to the pan, and cook while stirring frequently for 5 minutes until softened.
- Add Apples and Garlic: Add the sliced apples to the leeks and cook, stirring often, for another 5 minutes. Then add the minced garlic and cook for 1 minute more until fragrant.
- Deglaze and Simmer: Stir in the Dijon mustard, brandy, and fresh thyme sprigs, cooking for 30 seconds. Pour in the dry hard apple cider and simmer until the liquid reduces by about half.
- Add Stock and Creme Fraiche: Add the chicken stock and bring the mixture to a simmer again. Allow it to reduce a bit more, then stir in the creme fraiche. Season the sauce with additional salt and pepper to taste.
- Assemble and Bake: Transfer the sauce to a baking dish if not using an ovenproof skillet. Arrange the browned chicken thighs in a single layer on top of the sauce. Bake uncovered in the preheated oven until the chicken reaches an internal temperature of 165°F and is fully cooked, approximately 25 minutes.
- Serve: Remove from oven and serve hot, spooning sauce over the chicken for a rich and comforting meal.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
- When sautéing leeks and apples, stirring often prevents burning and promotes even cooking.
- If creme fraiche is unavailable, use sour cream or heavy cream as a substitute.
- Make sure to reduce the cider and stock adequately to concentrate flavors and thicken the sauce.
- This dish pairs well with mashed potatoes or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
