French Chicken Casserole

When you think “cozy night in,” does your mind go straight to creamy comfort food with rich flavors and maybe a little glass of wine on the side? Then you, my friend, are going to fall in love with this French Chicken Casserole a la Normande. Not only does it sound fancy enough to impress your in-laws, but it’s also surprisingly easy to make—even for us regular folks with noisy kids and busy lives.

Let’s take a delicious trip to Normandy without leaving your kitchen, shall we?

Why You’ll Love This French Chicken Casserole

This dish is basically a warm blanket for your taste buds. The French Chicken Casserole combines golden-browned chicken, crispy bacon, and caramelized apples all simmered in a dreamy apple cider cream sauce. It’s the perfect mix of savory and subtly sweet, which makes it a big hit with picky eaters (yep, even the little ones!).

Bonus? It uses just one pot—so you’ll spend less time doing dishes and more time enjoying your evening.

Ingredients You’ll Need

Here’s your shopping list for a little French countryside magic:

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

Nothing too wild or hard to find, right?

Step-by-Step: How to Make French Chicken Casserole a la Normande

1. Preheat the oven to 350°F (180°C).
2. Season and sear the chicken: Pat the chicken dry, salt it well, then brown it in a bit of olive oil in a heavy casserole dish until golden. Set aside.
3. Cook the bacon in the same pan until crispy. Remove it and add it to your chicken.
4. Sauté veggies: Add diced shallots and celery to the pan with a couple of thyme sprigs. Cook over low heat until soft, about 5–7 minutes. Toss in the garlic and stir for 30 seconds.
5. Deglaze with brandy or whiskey—you’ll hear a sizzle and maybe smell heaven for a second. Scrape up the brown bits!
6. Make the gravy: Stir in the flour to form a paste, then slowly add chicken stock. Once thickened, pour in the apple cider and mix until smooth.
7. Return the chicken and bacon to the dish. Add a few more thyme sprigs and bring it all to a gentle boil.
8. Bake covered for 30 minutes, then uncover and bake for 30 more.
9. While it’s in the oven, fry the apples in a bit of chicken fat or butter. Watch closely—they like to burn when you’re not looking!
10. Add the cream to the casserole, stir, and cook uncovered for 20 more minutes.
11. Lastly, stir in the apples and serve with creamy mashed potatoes or a crusty baguette.

Tips for Nailing It Every Time

• Don’t skip the apple cider—it gives this dish its signature Normande flair.
• If brandy feels too bougie or you just don’t have any, a splash of whiskey or even white wine works just fine.
• Use a heavy, oven-safe pot with a lid. Dutch ovens are perfect.
• Leftovers? Store them in the fridge and they’ll taste even better the next day. (Seriously, it’s magic.)

A Little Kitchen Story

I first tried a version of this dish during a family trip where it rained all weekend long. We huddled around the table, soaked from exploring, and this warm, rich casserole made everything feel right again. Since then, it’s become my rainy-day go-to. If you’re looking for something comforting that doesn’t come from a box, this is it.

FAQs About French Chicken Casserole

Bringing French Bistro Comfort to Your Table

So if you’re craving something that feels like it came straight out of a quaint French bistro—but also happens to fit seamlessly into your weeknight dinner routine—this French Chicken Casserole is the way to go. It’s rich, cozy, and oh-so-satisfying, with just enough elegance to make you feel like a kitchen rockstar without breaking a sweat (or the bank).

What I love most is how this dish brings people together. Whether you’re serving it up on a chilly Sunday evening or making it ahead for a midweek pick-me-up, it always feels a little special. That creamy cider sauce, the melt-in-your-mouth chicken, the sweet apple slices—every bite tells a story of comfort and joy.

Bon appétit, friends! I’d love to hear how it turns out in your kitchen—feel free to share your twists and triumphs. And don’t be surprised if it becomes your family’s new favorite too. Once you taste it, there’s really no going back!

More Chicken Magic You’ll Love

If this cozy French Chicken Casserole got you in the mood for even more delicious comfort meals, you’re in the right place. Chicken Magic Recipes is full of hearty dishes with bold flavors, creamy sauces, and creative twists—all designed for busy home cooks who want big results without the stress. Here are a few more reader favorites you should absolutely check out next:

• Craving something creamy and satisfying? You’ll adore this ultra-indulgent Alfredo Chicken Lasagna—layers of rich sauce, tender chicken, and melty cheese.
• If you’re a fan of French-inspired flavors, the savory Chicken Chasseur is a rustic and flavorful stew that brings bistro vibes to your table.
• For another creamy-meets-savory hit, don’t miss the Poppy Seed Chicken Casserole—a Southern classic that’s great for potlucks or weeknight dinners.
• And if you loved the apple cider twist in this dish, you’ll find similar sweet-savory magic in the Peach Caprese Grilled Chicken, perfect for summer dinners on the patio.

With so many ways to cook chicken, there’s always something new and exciting to try. Happy cooking!

French Chicken Casserole

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• Author: Aneta
• Total Time: 1 hour 35 minutes
• Yield: 4–6 servings 1x

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Description

This French Chicken Casserole a la Normande is pure comfort in a pot. Juicy chicken, crispy bacon, apples, and a creamy cider sauce come together for a cozy, rustic meal with incredible depth of flavor—perfect for chilly nights or impressing dinner guests.

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil

• 2 lbs chicken thighs and legs

• Salt, to taste

• 4 shallots, diced (or 1 medium onion)

• 1 rib celery, diced

• 4–5 sprigs thyme

• 2 garlic cloves, minced

• 125g/4 oz bacon lardons (or 6 strips of bacon, chopped)

• 2 tbsp brandy or whiskey

• 2 tbsp flour

• 1/3 cup (85 ml) chicken stock

• 1 1/2 cups (400 ml) hard dry apple cider (like Strongbow)

• 2 apples, peeled, cored, and cut into wedges

• 1/2 cup (125 ml) double cream or heavy cream

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Instructions

1. Preheat oven to 350°F (180°C).

2. Pat chicken dry, season with salt, and brown in olive oil over medium-high heat. Set aside.

3. In the same pan, cook bacon until crisp. Remove and set aside.

4. Sauté shallots, celery, and 2 sprigs of thyme over low heat until soft. Add garlic and cook for 30 seconds.

5. Deglaze with brandy, scraping the pan. Let the alcohol cook off.

6. Stir in flour to form a paste. Slowly add chicken stock while stirring, then pour in apple cider.

7. Return chicken and bacon to the pan with remaining thyme. Bring to a boil.

8. Cover and bake for 30 minutes. Uncover and bake 30 minutes more.

9. Meanwhile, fry apple wedges in reserved chicken fat or butter until golden.

10. Stir cream into casserole and cook uncovered for 20 more minutes.

11. Add cooked apples, stir, and serve with mashed potatoes or rice.

Notes

Bone-in, skin-on chicken delivers the best flavor.
For a non-alcoholic version, substitute apple juice for cider and omit the brandy.
Leftovers taste even better the next day—refrigerate in an airtight container.

• Prep Time: 15 mins
• Cook Time: 1 hour 20 mins
• Category: Dinner
• Method: Braising, Baking
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 540 kcal
• Sugar: 6 g
• Sodium: 480 mg
• Fat: 34 g
• Saturated Fat: 14 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 160 mg