French Chicken Cider Casserole (Print Version)
Chicken and apples simmered with cider, thyme, and bacon deliver rich, savory Normandy-inspired flavor.
# Ingredients:
01 -
1 tbsp olive oil
02 -
2 lbs chicken thighs and legs, skin-on and bone-in
03 -
Salt
04 -
4 shallots, diced, or one medium onion
05 -
1 rib celery, diced
06 -
4-5 sprigs thyme
07 -
2 cloves garlic, minced
08 -
125g bacon lardons, or 6 slices of bacon, chopped
09 -
2 tbsp brandy or whiskey
10 -
2 tbsp flour
11 -
85 ml chicken stock
12 -
400 ml hard dry apple cider
13 -
2 apples, peeled, cored, and cut into wedges
14 -
125 ml double cream or heavy cream
# Directions:
01 -
Turn the oven on to 180C/350F.
02 -
Pat dry chicken legs and thighs with a paper towel and salt all over.
03 -
In a large casserole dish, brown the chicken in 1 tbsp of olive oil over medium-high heat until golden. Remove to a platter. Discard the chicken fat if not using. Fry the bacon until the fat is rendered, then transfer to the same platter.
04 -
Add shallots, celery, and 2 sprigs of thyme to the casserole dish and cook over low heat until soft but not colored, about 5-7 minutes. Add minced garlic and cook for 30 seconds while stirring.
05 -
Deglaze the pan with brandy, stirring and scraping the bottom of the pan, until the alcohol evaporates.
06 -
Add the flour to the pan and stir until it forms a paste. Slowly add the chicken stock, stirring until it forms a thick gravy. Pour in the apple cider and stir to combine.
07 -
Return the chicken and bacon to the dish along with 2-3 sprigs of thyme. Bring to a boil, then cover and transfer to the preheated oven, cooking for 30 minutes. Uncover and cook for an additional 30 minutes.
08 -
While the chicken cooks, fry the apple wedges in reserved chicken fat or butter until golden, being careful not to burn them.
09 -
Remove the casserole from the oven, stir in the heavy cream, and continue cooking uncovered for 20 minutes. Stir in the cooked apple wedges. Serve alongside potatoes or rice.
# Notes:
01 -
Using bone-in, skin-on chicken enhances the flavor and richness of the dish.
02 -
Hard cider pairs well with chicken and adds depth to the sauce. Non-alcoholic cider or apple juice can be used as a substitute.
03 -
Deglazing with brandy or whiskey extracts maximum flavor.
04 -
The dish benefits from seasoning with salt and testing for balance before serving.