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Creamy French Chicken Casserole

Creamy French Chicken Casserole for Cozy Family Dinners

This Creamy French Chicken Casserole is a perfect comfort food for family dinners, blending tender chicken with creamy sauce and apple.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with butter if preferred
  • 2 lbs Chicken Legs and Thighs Main protein source; substitute with chicken breasts but adjust cooking time
  • to taste Salt Use kosher salt for the best results
  • 4 shallots Shallots or Medium Onion, diced Substitute with leeks if desired
  • 1 rib Celery, diced Can be omitted or replaced with bell peppers
  • 4-5 sprigs Fresh Thyme Substitute with dried thyme (1 tsp) if fresh is unavailable
  • 2 cloves Garlic, minced Use garlic powder as an alternative (1/2 tsp)
  • 4 oz Bacon Lardons or Bacon, chopped Can use turkey bacon for a lighter version
For the Sauce
  • 2 tablespoons Brandy or Whiskey Omit for alcohol-free or substitute with apple cider vinegar
  • 2 tablespoons All-Purpose Flour Can use cornstarch for a gluten-free version
  • 1/3 cup Chicken Broth Substitute with vegetable broth for a lighter flavor
  • 1 1/2 cups Hard Dry Apple Cider Do not substitute with sweet apple juice
  • 2 Apples, peeled, cored, and cut into wedges Adds sweetness and complements the dish's flavor profile
  • 1/2 cup Heavy or Double Cream Substitute with half-and-half for a lighter version

Equipment

  • Oven-safe casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C (350°F).
  2. Pat the chicken legs and thighs dry with paper towels and season with kosher salt.
  3. In a large, oven-safe casserole dish, heat olive oil over medium-high heat. Add the chicken pieces, cooking for about 5-7 minutes on each side until golden brown. Remove and set aside.
  4. Add the chopped bacon lardons and cook until crisp, about 5 minutes. Remove and set aside with the chicken.
  5. Add shallots and celery to the rendered bacon fat, sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.
  6. Pour in brandy to deglaze the pan and evaporate for about 2 minutes. Stir in flour and cook for another minute.
  7. Gradually whisk in chicken broth and apple cider, stirring until the sauce thickens for 2-3 minutes.
  8. Return the chicken and bacon to the dish, add thyme sprigs, and bring to a gentle boil. Cover and bake for 30 minutes.
  9. After 30 minutes, uncover and bake for an additional 30 minutes to reduce the sauce.
  10. Fry apple wedges in reserved bacon fat until caramelized, about 5 minutes. Fold into the casserole with heavy cream. Bake uncovered for another 20 minutes.
  11. Remove from oven, let sit for a few minutes, and serve warm over mashed potatoes or rice.

Nutrition

Serving: 1cupCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 60mgIron: 2mg

Notes

Properly brown the chicken to build flavor; use hard dry apple cider for the best taste balance; gently mix in cream to avoid curdling.

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