FRENCH CHICKEN CASSEROLE A LA NORMANDE

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This French Chicken Casserole is going to be your new seasonal favourite. Chicken thighs and legs slowly braised in apple cider and served with fried apple wedges are as scrumptious as it sounds.

Is it accurate to say that you are searching for one more formula for chicken? Since, supposing that you will be, bless your lucky stars! Furthermore, what is far better, this chicken meal is so delightfully occasional, it will make you need to root for the appearance of the fall with three uproarious hurrahs.

I can likewise affirm that this chicken goulash has been tried and tasted by the two children and grown-ups and was earnestly endorsed by all.

CHICKEN CASSEROLE TOP TIPS

  • Use skin-on, bone-in chicken thighs and legs. The bones contribute to a complex and rich flavour.
  • Always brown the chicken before braising it. This step improves flavour and texture. (Use a splatter guard to protect yourself from hot oil.)
  • Use woodsy herbs like thyme, rosemary and/or bay leaf.
  • Base vegetables like onions/shallots, carrots, celery add another layer of complexity to your chicken casserole.
  • Season the dish carefully with salt. Always taste the final product before serving it.
  • Braise in the oven for at least 1 hour for your sauce to reduce and thicken and for tender, melt in your mouth chicken.
  • Finally be adventurous with flavours. Braising is a very forgiving cooking technique and is almost impossible to mess up!
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This French Chicken Casserole is going to be your new seasonal favourite. Chicken thighs and legs slowly braised in apple cider and served with fried apple wedges are as scrumptious as it sounds.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Course: Main Course
Cuisine: French
Keyword: chicken casserole
Servings: 6 people
Calories: 419 kcal

Ingredients

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • salt
  • 4 shallots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves garlic minced
  • 125g/4 oz bacon lardons or 6 strips of bacon, chopped
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 ½ cups hard dry apple cider such as Strongbow
  • 2 apples peeled, cored and cut into wedges
  • 125ml/1/2cup double cream/heavy cream

Instructions

  1. Turn the oven on to 180C/350F.
  2. Pat dry chicken legs and thighs with a paper towel and salt all over.
  3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside.
  4. Discard the chicken fat or reserve it for another use if desired.
  5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
  6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring.
  7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
  8. Then add the flour and stir until it’s combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
  9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
  10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer.
  11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
  12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered.
  13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.
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Nutrition Facts

  • Amount Per Serving
  • Calories 419Calories from Fat 243
  • % Daily Value*
  • Fat 27g42%
  • Saturated Fat 7g44%
  • Cholesterol 148mg49%
  • Sodium 124mg5%
  • Potassium 447mg13%
  • Carbohydrates 14g5%
  • Fiber 2g8%
  • Sugar 7g8%
  • Protein 25g50%
  • Vitamin A 210IU4%
  • Vitamin C 5.7mg7%
  • Calcium 29mg3%
  • Iron 1.5mg8%
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