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Discover the Delight of Creamy Chicken Casserole à la Normande
- Sales Team
- Oct 30
- 2 min read
Updated: 5 days ago
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.
Image from Pinterest
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 the oven to 375°F (190°C). Pat the chicken dry and season it generously with salt and pepper.
Melt the butter in an oven-safe skillet over medium heat. Brown the chicken thighs skin-side down for 4-5 minutes. Flip them and cook for an additional 3 minutes. Transfer the chicken to a plate.
Add the onions and apples to the pan. Sauté until softened, about 5 minutes. Pour in the broth, scraping up any browned bits from the bottom of the pan.
Nestle the chicken back into the skillet skin-side up. Pour the cream over everything and sprinkle with thyme. Transfer the skillet to the oven and bake for 30-35 minutes until the chicken reaches 165°F and the skin is golden.
Let the dish rest for 5 minutes before serving.
Tips for Success
Dry the Chicken Thoroughly: This step is crucial for achieving crispy skin.
Choose Tart Apples: They balance the rich cream beautifully.
Use Fresh Thyme: Fresh thyme releases more aromatic oils than dried, enhancing the dish's flavour.
Perfect Pairing
For a delightful pairing, consider enjoying this dish with Domaine Pichot Coteau de la Biche Vouvray Sec. This wine complements the creamy and fruity elements of the casserole perfectly.
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