Creamy Chicken Casserole à la Normande

This Normandy-inspired casserole marries tender chicken with apples and cream—a classic French combination where flavours deepen and mingle in the oven into something truly special.

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Creamy Chicken Casserole à la Normande

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs)

• 2 tbsp unsalted butter

• 1 large yellow onion, thinly sliced

• 2 medium Granny Smith apples, peeled and sliced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 tbsp fresh thyme leaves

• Salt and freshly ground black pepper

Method

Preheat oven to 375°F (190°C). Pat chicken dry and season generously with salt and pepper.

Melt butter in an oven-safe skillet over medium heat. Brown chicken thighs skin-side down for 4-5 minutes, then flip and cook 3 minutes more. Transfer to a plate.

Add onions and apples to the pan, sautéing until softened, about 5 minutes. Pour in broth, scraping up any browned bits.

Nestle chicken back into the skillet skin-side up. Pour cream over everything and sprinkle with thyme. Transfer to oven and bake 30-35 minutes until chicken reaches 165°F and skin is golden.

Rest 5 minutes before serving.

Tips

• Dry chicken thoroughly for crispy skin

• Use tart apples to balance the rich cream

• Fresh thyme releases more aromatic oils than dried

Pair with:

Domaine Pichot Coteau de la Biche Vouvray Sec

A$41.99

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