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French Chicken Casserole and Apples Delight Recipe

French Chicken Casserole and Apples Delight Recipe
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★★★★★

5.1 from 17 reviews

A comforting French chicken casserole featuring tender browned chicken thighs and legs simmered in a rich sauce of brandy, apple cider, bacon, and fresh herbs, complemented by golden fried apples and optional double cream for a delightful balance of savory and sweet flavors.

Ingredients

Scale

For the Casserole

  • 2 tablespoons Olive Oil
  • 4 pieces Chicken Thighs and Legs, bone-in and skin-on
  • 1 teaspoon Salt
  • 2 pieces Shallots or medium onion, sliced
  • 2 stalks Rib celery, chopped
  • 3 sprigs Fresh thyme
  • 3 cloves Garlic, minced
  • 150 grams Bacon lardons or 6 strips chopped bacon
  • 1/2 cup Brandy or Whiskey (for deglazing)
  • 2 tablespoons Flour
  • 2 cups Chicken stock
  • 1 cup Hard dry apple cider (e.g., Strongbow)
  • 2 pieces Apples, fried as wedges
  • 1/2 cup Double cream (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) to prepare for baking the casserole.
  2. Brown the Chicken: Pat the chicken pieces dry and season with salt. Heat olive oil in a large casserole dish over medium heat. Add chicken, skin-side down, and brown for 5-7 minutes until the skin is crispy and golden. Remove chicken and set aside.
  3. Cook Bacon: In the same casserole dish, add the bacon lardons and cook for 4-5 minutes until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the dish.
  4. Sauté Vegetables: Add shallots and celery to the bacon fat and sauté for 5-7 minutes until softened. Add the thyme sprigs and cook briefly until fragrant.
  5. Add Garlic: Stir in minced garlic and cook for an additional 30 seconds, taking care not to burn it.
  6. Deglaze Pan: Pour in the brandy or whiskey to deglaze the pan, scraping up any browned bits. Simmer for 1-2 minutes to cook off the alcohol.
  7. Make the Sauce: Sprinkle in the flour and cook for 1 minute while stirring to create a roux. Gradually whisk in the chicken stock and apple cider until the sauce thickens slightly.
  8. Bake the Casserole: Return the browned chicken and cooked bacon to the casserole dish. Cover with a lid or foil and bake in the preheated oven for 30 minutes.
  9. Crisp the Chicken Skin: Remove the cover and continue baking for another 30 minutes to crisp the chicken skin and develop deeper flavors.
  10. Fry the Apples: Meanwhile, fry the apple wedges in the reserved bacon fat in a pan over medium heat for 5-7 minutes until golden and tender.
  11. Finish and Serve: Stir the double cream (if using) and fried apples into the casserole before serving. Serve warm, ideally over fluffy rice or mashed potatoes.

Notes

  • Serve warm over fluffy rice or creamy mashed potatoes for a fulfilling meal.
  • The double cream is optional but adds richness and a velvety texture to the sauce.
  • For a gluten-free version, substitute the flour with a gluten-free alternative such as cornstarch or rice flour.
  • The choice of hard dry apple cider adds a subtle sweet-tart flavor that balances the savory bacon and chicken.
  • Ensure chicken skin is thoroughly dried before browning to achieve the best crispiness.
  • Try using different apple varieties like Granny Smith or Honeycrisp for varied sweetness and texture.

Nutrition

Keywords: French chicken casserole, chicken thighs, bacon, apple cider, savory apple dish, comforting casserole, baked chicken, French cuisine

Find it online: https://kitchenwithkai.com/french-chicken-casserole-and-apples-delight-recipe/