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–+ servings
French Chicken Casserole

Cozy Up with This Hearty French Chicken Casserole Recipe

Warm and comforting, this French Chicken Casserole is perfect for chilly nights with tender chicken and a creamy sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Chicken
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 4 pieces Chicken Thighs and Legs skin-on, bone-in cuts recommended
  • 1 tsp Salt adjust based on your taste
  • 2 pieces Shallots can substitute with one medium onion
  • 2 stalks Celery optional
  • 1 tbsp Thyme fresh is best, dried works too
  • 4 cloves Garlic minced fresh for best flavor
  • 200 g Bacon Lardons can use pancetta or skip for lighter dish
For the Sauce
  • 100 ml Brandy or Whiskey can replace with apple juice or chicken stock
  • 2 tbsp Flour for thickening sauce
  • 500 ml Chicken Stock homemade or store-bought
  • 300 ml Hard Dry Apple Cider non-alcoholic cider can be used
For the Topping
  • 2 pieces Apples firm varieties like Granny Smith or Honeycrisp
  • 100 ml Double Cream/Heavy Cream can be omitted for dairy-free option

Equipment

  • casserole dish
  • Skillet
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons

Method
 

Cooking Instructions
  1. Preheat your oven to 180°C (350°F).
  2. Pat the chicken thighs and legs dry with a paper towel, then season generously with salt.
  3. In a deep casserole dish over medium-high heat, add oil and sear the chicken skin-side down for 6-8 minutes until golden brown.
  4. Flip the chicken over and brown the other side for another 6-8 minutes, then set aside.
  5. Add bacon lardons to the same dish and cook for about 5-7 minutes until crispy.
  6. Remove the bacon, add shallots and optional celery, sauté for 3-4 minutes until soft, then stir in thyme and garlic for another minute.
  7. Deglaze the dish with brandy or whiskey, scraping the bottom to release browned bits.
  8. Sprinkle flour over the vegetables, stir until coated, then whisk in chicken stock and apple cider, simmering for 5 minutes until thickened.
  9. Return browned chicken and bacon to the casserole, cover, and bake for 30 minutes.
  10. Remove the cover and bake for another 30 minutes to caramelize the top.
  11. Fry sliced apples in reserved bacon fat over medium heat for 5-7 minutes until caramelized.
  12. Stir in double cream or heavy cream, return to oven for another 20 minutes.
  13. Gently fold in caramelized apple wedges just before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Perfect for busy weeknights and can be easily adapted for dietary restrictions.

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