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French Chicken Casserole

A comforting dish featuring tender chicken, crispy bacon, and sweet apples, all enveloped in a rich creamy sauce. Perfect for family gatherings or cozy nights in.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 lbs chicken thighs and legs Bone-in and skin-on work best for added taste.
  • 1 tbsp olive oil Use high-quality olive oil for the best results.
  • 4 shallots, diced Or 1 medium onion.
  • 1 rib celery, diced Adds crunch and flavor depth.
  • 4-5 sprigs thyme Fresh thyme is key; for dried, use about a teaspoon.
  • 2 cloves garlic, minced Essential for aroma.
  • 125 g bacon lardons Or 6 strips of chopped bacon.
  • 2 tbsp brandy or whiskey For deglazing the pan.
  • 2 tbsp flour A thickener for the sauce.
  • 1/3 cup chicken stock Homemade or high-quality store-bought.
  • 1.5 cups hard dry apple cider Adds beautiful sweetness.
  • 2 apples, peeled, cored, and cut into wedges Choose crisp varieties like Granny Smith.
  • 1/2 cup double cream or heavy cream Adds velvety texture.
  • Salt, to taste Essential for seasoning.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Pat the chicken dry with paper towels, season generously with salt, and brown in olive oil over medium-high heat until golden, about 5 minutes per side. Once browned, set aside.
  3. In the same pan, cook the bacon until it’s crisp, about 4-5 minutes. Remove and set aside, keeping the drippings.
  4. Sauté shallots, celery, and 2 sprigs of thyme over low heat until soft, about 5-7 minutes. Add the minced garlic and cook for an additional 30 seconds.
  5. Deglaze the pan with brandy or whiskey, scraping up all the delicious bits. Let the alcohol cook off for about 2-3 minutes.
  6. Sprinkle in the flour, stirring to form a paste. Gradually stir in the chicken stock, then pour in the apple cider, mixing until smooth.
  7. Return the browned chicken and crispy bacon to the pan with the remaining thyme. Bring to a boil, then cover and bake for 30 minutes.
  8. After 30 minutes, uncover and bake for another 30 minutes.
  9. Meanwhile, fry apple wedges in reserved chicken fat or butter until golden, about 5-6 minutes.
  10. Stir cream into the casserole and bake uncovered for 20 more minutes.
  11. Gently stir in the cooked apples and serve over creamy mashed potatoes or fluffy rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Can be made ahead and stored in the fridge before baking.