French Chicken Casserole à la Normande – Creamy, Rustic & Apple-Scented
A classic French braised chicken dish from Normandy made with apples, mushrooms, cream, and cider. Comforting, creamy, and full of rustic flavor.
Ingredients
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6 bone-in, skin-on chicken thighs
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Salt and pepper, to taste
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2 tbsp all-purpose flour (for dusting)
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1 tbsp butter
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1 tbsp olive oil
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1 onion, thinly sliced
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2 garlic cloves, minced
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8 oz mushrooms, sliced
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2 apples, peeled and sliced
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2–3 sprigs fresh thyme
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1 bay leaf
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3/4 cup dry hard apple cider (or fresh apple cider)
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3/4 cup chicken stock
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1 tsp Dijon mustard (optional)
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1/2 cup heavy cream
Instructions
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Season chicken with salt and pepper, dust lightly with flour.
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Heat butter and oil in a Dutch oven. Brown chicken on both sides; remove and set aside.
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Sauté onion and garlic until soft. Add mushrooms; cook until browned.
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Add apples, thyme, bay leaf. Deglaze with cider. Let simmer 2 minutes.
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Add stock and mustard. Return chicken to pot. Simmer covered for 30–35 minutes.
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Stir in cream. Simmer uncovered 5–10 minutes to thicken. Season to taste.
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Serve with crusty bread, mashed potatoes, or rice.
Notes
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Use firm apples like Honeycrisp or Braeburn.
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For richer flavor, add a splash of Calvados or wine.
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Can be made ahead and reheated gently.