Description
Discover the rich flavors of Normandy with this French Chicken Casserole à la Normande. A gluten-free, one-pot meal made with tender chicken, apples, mushrooms, and onions in a creamy cider sauce, perfect for cozy autumn dinners.
Ingredients
Units
Scale
- Meat
- 4 chicken thighs, bone-in, skin-on
- Produce
- 2 large apples, peeled and sliced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 large onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh thyme
- Canned Goods
- 1 cup chicken broth
- Condiments
- 1 tbsp Dijon mustard
- Baking & Spices
- Salt and pepper, to taste
- Oils & Vinegars
- 2 tbsp olive oil
- Drinks
- 1/2 cup dry apple cider
- Dairy
- 2 tbsp butter
- 1/2 cup heavy cream
Instructions
- Prepare the Ingredients
- Season chicken thighs with salt and pepper. Peel, core, and slice apples. Slice mushrooms and onions. Mince garlic.
- Sear the Chicken
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs and sear until golden brown on both sides (about 5 minutes per side). Remove and set aside.
- Sauté Vegetables
- In the same skillet, melt butter. Add onions and garlic, cooking until softened. Add mushrooms and cook until browned.
- Add Apples and Deglaze
- Stir in apples and cook for 2-3 minutes. Pour in apple cider to deglaze the pan, scraping up browned bits.
- Simmer the Sauce
- Stir in Dijon mustard, chicken broth, and fresh thyme. Return chicken to the pot. Reduce heat to low, cover, and simmer for 30 minutes.
- Finish with Cream
- Uncover and stir in heavy cream. Let simmer for an additional 10 minutes until the sauce thickens slightly.
- Serve
- Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or rice.
Notes
- Substitute dry apple cider with white wine if unavailable.
- For a dairy-free option, use coconut cream instead of heavy cream.
