Description
A delicious casserole featuring golden chicken simmered with apples, bacon, and herbs in a rich Normandy cider cream sauce.
Ingredients
Scale
- 6 Chicken thighs & legs
- 2 cups Dry apple cider
- 2 Apples, sliced
- 1 cup Heavy (double) cream
- 200g Bacon lardons
- 2 Shallots, chopped
- 3 Garlic cloves, minced
- 1 Celery stalk, chopped
- 2 sprigs Fresh thyme
- 1 cup Chicken stock
- 2 tbsp Flour
- 2 tbsp Brandy or whiskey
- Salt to taste
Instructions
- Season chicken and brown skin-side down in a wide casserole until golden; remove and set aside.
- Render bacon lardons in the same pot; add shallots, garlic, and celery, cooking until soft.
- Sprinkle flour over vegetables and stir to form a light roux.
- Deglaze with brandy, then add apple cider and chicken stock; simmer briefly.
- Stir in cream and thyme, then nestle chicken and apple wedges into the sauce.
- Cover and bake until chicken is tender and sauce thickens, uncovering for the last 15 minutes to brown.
Notes
- For a richer flavor, use a good quality dry apple cider.
- Feel free to substitute chicken breasts if preferred.
- Serve with crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg