Description
A cozy and flavorful French chicken casserole braised in apple cider with herbs, bacon, and sweet apple wedges. Perfect for easy fall dinners or comforting, quick and healthy meals that feel fancy but are beginner-friendly.
Ingredients
Scale
- 2 lbs chicken thighs and legs
- Salt, to taste
- 1 tbsp olive oil
- 4 shallots, diced (or 1 medium onion)
- 1 rib celery, diced
- 2 cloves garlic, minced
- 4–5 sprigs fresh thyme
- 125g (4 oz) bacon lardons or 6 strips bacon, chopped
- 2 tbsp brandy or whiskey
- 2 tbsp flour
- 1/3 cup (85 ml) chicken stock
- 1 ½ cups (400 ml) dry hard apple cider
- 2 apples, peeled, cored, and cut into wedges
- 1/2 cup (125 ml) heavy cream or double cream
- Butter or reserved bacon fat (for frying apples)
Instructions
- Preheat the Oven and Season the Chicken: Preheat your oven to 350°F (180°C). Pat the chicken dry with paper towels and season all over with salt. This helps the skin brown properly and brings out the flavor.
- Brown the Chicken: Heat olive oil in a large, oven-safe casserole dish over medium-high heat. Sear the chicken until golden on all sides, then transfer to a plate. Don’t overcrowd the pan; cook in batches if needed.
- Cook the Bacon and Vegetables: In the same pan, fry the bacon until crisp and the fat has rendered. Remove and set aside. Lower the heat, then add the shallots, celery, and a few thyme sprigs. Cook gently for about 5–7 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Deglaze and Build the Sauce: Pour in the brandy or whiskey, scraping up the browned bits on the bottom of the pan for extra flavor. Let the alcohol cook off. Stir in the flour to form a paste, then gradually add the chicken stock while stirring to make a thick gravy-like base. Add the cider and stir to combine.
- Combine and Bake: Return the chicken and bacon to the pan, nestling them into the sauce. Add the remaining thyme. Cover and transfer to the oven. Bake for 30 minutes covered, then remove the lid and bake for another 30 minutes to reduce the sauce.
- Fry the Apples: While the casserole finishes baking, fry the apple wedges in butter or reserved bacon fat until golden brown. Watch carefully to avoid burning—they cook fast.
- Finish with Cream and Apples: Remove the casserole from the oven, stir in the heavy cream, and return to the oven uncovered for another 15–20 minutes until the sauce is thick and glossy. Gently fold in the apple wedges just before serving.
Notes
- For a lighter version, omit the cream entirely or use a plant-based alternative. This dish works well with bone-in chicken for deeper flavor, but boneless options can be used with shorter cooking time. Store leftovers in the fridge for up to 4 days; reheat gently with a splash of broth. Serve over mashed potatoes, rice, or with crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 419 kcal
- Sugar: 7 g
- Sodium: 124 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 148 mg