FRENCH CHICKEN CASSEROLE A LA NORMANDE

Name: FRENCH CHICKEN CASSEROLE A LA NORMANDE
Prep time: 15 min
Cook time: 45 min
Yield: 4 people
Ingredients: 4 boneless; 2 tablespoon olive oil; 1 medium onion; 2 medium apples; 2 cloves garlic; 1 cup dry white wine; 1 cup chicken broth; 1 cup heavy cream; 2 tablespoon brandy or Calvados; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1 bay leaf; salt and pepper to taste; 2 tablespoon butter; Fresh parsley for garnish

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Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
450 kcal
Course
Main Course
Cuisine
French

FRENCH CHICKEN CASSEROLE A LA NORMANDE

Iris Warren

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This French Chicken Casserole a la Normande features tender chicken simmered in a creamy, flavorful sauce with apples, cider, and cream. Inspired by the Normandy region, this dish is the perfect combination of savory, sweet, and rich flavors.

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Ingredients

Servings

4 boneless skinless chicken breasts
2 tablespoon olive oil
1 medium onion finely chopped
2 medium apples peeled, cored, and sliced
2 cloves garlic minced
1 cup dry white wine such as Chardonnay
1 cup chicken broth
1 cup heavy cream
2 tablespoon brandy or Calvados optional, for a more authentic Normandy flavor
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
2 tablespoon butter
Fresh parsley for garnish

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Instructions

Preheat the oven to 375°F (190°C).
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, and brown them in the skillet for 4-5 minutes per side until golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
Add the sliced apples to the skillet and cook for 3-4 minutes until they begin to soften.
Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the heavy cream, brandy (if using), Dijon mustard, thyme, and bay leaf. Bring the mixture to a simmer.
Return the browned chicken breasts to the skillet, spooning some of the sauce and apples over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
Remove the chicken from the skillet and set aside. Stir in the butter to finish the sauce, adjusting seasoning with salt and pepper.
Serve the chicken with the creamy apple sauce, garnished with fresh parsley. This dish pairs wonderfully with rice or mashed potatoes.

Notes

If you prefer a lighter version, you can use half-and-half instead of heavy cream.
You can substitute the apples with pears for a different flavor twist.
If you don’t have brandy or Calvados, you can skip it, but it adds a lovely depth of flavor to the sauce.
This dish can be made ahead of time; simply reheat in the oven at 350°F for 15-20 minutes before serving.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve the sauce’s creaminess.