Name: French Chicken Casserole à la Normande
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces; Salt and freshly ground black pepper to taste; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 tart apple (like Granny Smith or Honeycrisp), peeled, cored, and cut into 1-inch pieces; 1/2 teaspoon dried thyme; 1/4 cup all-purpose flour; 1 cup chicken broth; 1/2 cup heavy cream; 2 tablespoons Calvados or apple brandy (optional, but recommended); 1 tablespoon Dijon mustard; 1/4 cup chopped fresh parsley, plus more for garnish; 1/2 cup grated Gruyère cheese (or a mix of Gruyère and Emmental)

Description

A comforting and elegant French Chicken Casserole à la Normande, featuring tender chicken, crisp apples, and a rich, creamy Calvados-infused sauce, baked with Gruyère cheese. Perfect for a cozy meal.

Ingredients

Scale

2 tablespoons unsalted butter
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
Salt and freshly ground black pepper to taste
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tart apple (like Granny Smith or Honeycrisp), peeled, cored, and cut into 1-inch pieces
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Calvados or apple brandy (optional, but recommended)
1 tablespoon Dijon mustard
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup grated Gruyère cheese (or a mix of Gruyère and Emmental)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Melt butter and olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken with salt and pepper. Brown chicken pieces on all sides in batches, then remove and set aside.
4. Add chopped onion to the skillet and cook until softened (5-7 minutes).
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in apple pieces and thyme, cook for 2-3 minutes.
7. Sprinkle flour over vegetables and apples; stir and cook for 1-2 minutes.
8. Gradually whisk in chicken broth, bringing to a simmer and thickening the sauce.
9. Stir in heavy cream, Calvados (if using), and Dijon mustard. Simmer gently for 2-3 minutes.
10. Return chicken and juices to the skillet, nestling into the sauce.
11. Sprinkle with chopped parsley.
12. Top evenly with grated Gruyère cheese.
13. Bake for 20-25 minutes, until chicken is cooked and cheese is melted and golden.
14. Let rest for a few minutes before serving.

Notes

Allow casserole to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a low oven (300-325°F) or microwave.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: Approx. 450-550
Sugar: Approx. 5-8g
Sodium: Approx. 400-600mg
Fat: Approx. 25-35g
Carbohydrates: Approx. 15-20g
Fiber: Approx. 2-4g
Protein: Approx. 30-40g