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Easy French Chicken Casserole A La Normande

This French Chicken Casserole A La Normande is a comforting and elegant dish featuring tender chicken, sweet apples, and a creamy Calvados-infused sauce. Baked to golden perfection, it's a surprisingly simple take on a classic French recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium apples such as Honeycrisp or Gala
  • 1/2 cup sliced mushrooms
  • 1/2 cup dry white wine such as Chardonnay or Sauvignon Blanc
  • 1/4 cup Calvados apple brandy
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • 1/4 cup breadcrumbs optional topping
  • 2 tbsp grated Parmesan cheese optional topping
  • 1 tbsp melted butter optional topping

Equipment

  • Large skillet or Dutch oven (oven-safe)
  • cutting board
  • sharp knife
  • measuring cups and spoons
  • Small bowl (for topping, if using)
  • Lid or aluminum foil
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken pieces with salt and pepper.
  3. Heat the olive oil in your large skillet or Dutch oven over medium-high heat.
  4. Add the chicken in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until browned. Remove from the skillet and set aside.
  5. Add the chopped onion and sliced mushrooms to the skillet and cook over medium heat until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Add the diced apples and cook for 3-5 minutes, until slightly softened.
  8. Pour in the white wine and Calvados (or apple juice) and deglaze the skillet, scraping up any browned bits from the bottom. Let the liquid reduce slightly for a couple of minutes.
  9. Pour in the chicken broth and bring to a simmer.
  10. Stir in the heavy cream, Dijon mustard, thyme, and parsley. Season with salt and pepper to taste.
  11. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing it to thicken slightly.
  12. Return the seared chicken to the skillet and nestle it into the creamy sauce.
  13. If using, mix together the breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Sprinkle this mixture evenly over the top of the casserole.
  14. Cover the skillet or Dutch oven with a lid or aluminum foil.
  15. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly.
  16. If using the breadcrumb topping, remove the lid or foil during the last 5-10 minutes of baking to allow the topping to brown.
  17. Let it rest for a few minutes before serving.

Notes

Don't overcrowd the pan when searing the chicken. Deglazing is key for adding flavor. Taste and adjust seasoning as needed. This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. If you don't have white wine on hand, you can substitute it with more chicken broth or apple cider. If you don't want to use Calvados, apple juice will work just fine. Variations: Add more vegetables, use different apples, spice it up with red pepper flakes, try different herbs, or stir in some shredded Gruyere or Comte cheese into the sauce.