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Creamy French Chicken Casserole

Creamy French Chicken Casserole: Your Go-To Comfort Meal

Delight in the comforting Creamy French Chicken Casserole featuring juicy chicken and a luscious apple cider sauce.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil Can be swapped with another high-heat oil.
  • 4 pieces Chicken Legs and Thighs Feel free to substitute with chicken breasts.
  • 1 teaspoon Salt Taste and adjust as needed.
  • 2 pieces Shallots Can replace with a medium onion.
  • 2 stalks Celery Consider using carrots as another alternative.
  • 2 sprigs Fresh Thyme Use dried thyme in lesser quantity if necessary.
  • 3 cloves Garlic Fresh is preferable, powdered works too.
  • 100 grams Bacon Lardons Can omit or substitute with diced pancetta.
  • ½ cup Brandy or Whiskey Replace with white wine or chicken broth if desired.
  • 2 tablespoons All-Purpose Flour Substitute with cornstarch for gluten-free.
  • 1 cup Chicken Broth Vegetable broth is a plant-based alternative.
  • 1 cup Hard Dry Apple Cider Use dry white wine if not available.
  • 2 pieces Apples Choose a firmer variety like Granny Smith.
  • 1 cup Heavy or Double Cream Crème fraîche can be a tangy substitute.

Equipment

  • Oven-safe casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Pat your chicken legs and thighs dry with paper towels and season with salt.
  2. Heat olive oil in a large casserole dish over medium-high heat, add seasoned chicken, and brown for 5-7 minutes on each side.
  3. Add bacon lardons to the same dish and cook until crispy, about 4-5 minutes, discarding excess fat.
  4. Sauté chopped shallots and diced celery in bacon drippings for 3-4 minutes, then add minced garlic and cook for another minute.
  5. Deglaze with ½ cup of brandy or whiskey, allowing it to simmer for a couple of minutes.
  6. Sprinkle flour, stirring for 1 minute, then gradually add chicken broth and apple cider while stirring to prevent lumps.
  7. Return browned chicken and bacon to the pot, add fresh thyme, and bring to a boil. Cover and bake for 30 minutes.
  8. After 30 minutes, remove the lid and bake uncovered for an additional 30 minutes.
  9. Sauté apple wedges in olive oil until golden, then fold into the casserole with heavy cream.
  10. Return to the oven uncovered, bake for another 20 minutes until bubbling and chicken is tender.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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