Name: French Chicken Casserole with Apples and Bacon Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 tablespoons Olive Oil (for browning the chicken); 4 pieces Chicken Thighs and Legs (bone-in and skin-on); 1 teaspoon Salt; 2 pieces Shallots (or medium onion); 2 stalks Rib Celery; 3 sprigs Thyme (fresh); 3 cloves Garlic (minced); 150 grams Bacon Lardons (or 6 strips of 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)

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Introduction

This French Chicken Casserole with Apples is a comforting dish full of rich flavors and tender meat. Combining savory chicken, crispy bacon, fresh herbs, and sweet apples creates a perfect balance for a cozy meal. It’s ideal for cooler evenings or when you want something hearty and satisfying.

The image shows a black cast iron skillet filled with four golden-brown grilled chicken breasts, each seasoned with herbs and pepper, layered on a creamy sauce mixed with thinly sliced onions and apple slices. The sauce is light beige and slightly thick, covering the bottom of the skillet. Fresh green rosemary sprigs are placed on top of the chicken and around the skillet for garnish. On the right side, there is a white serving spoon resting inside the skillet. Surrounding the skillet are pieces of light crusty bread and two whole red apples, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (for browning the chicken)
4 pieces chicken thighs and legs (bone-in and skin-on)
1 teaspoon salt
2 pieces shallots (or medium onion)
2 stalks rib celery
3 sprigs thyme (fresh)
3 cloves garlic (minced)
150 grams bacon lardons (or 6 strips of 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

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Pat the chicken dry and season with salt. Heat olive oil in a large ovenproof dish and brown the chicken skin-side down for 5-7 minutes until golden.
Step 3: Remove chicken and cook bacon lardons in the same dish for 4-5 minutes until crispy. Remove the bacon and leave the fat in the dish.
Step 4: Add shallots and celery to the dish and sauté for 5-7 minutes until softened. Stir in the thyme sprigs.
Step 5: Add minced garlic and cook for 30 seconds until fragrant.
Step 6: Deglaze the pan by pouring in the brandy or whiskey. Let it simmer for 1-2 minutes to evaporate the alcohol.
Step 7: Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Gradually whisk in chicken stock and apple cider. Cook until the sauce thickens.
Step 8: Return the chicken and bacon to the dish. Cover with a lid or foil and bake in the oven for 30 minutes.
Step 9: Remove the cover and bake for another 30 minutes to crisp the chicken skin.
Step 10: While the chicken bakes, fry the apple wedges in the reserved bacon fat for 5-7 minutes until golden and tender.
Step 11: Stir the double cream into the casserole sauce (if using), then fold in the fried apples just before serving.

Tips & Variations

Use bone-in, skin-on chicken for the best flavor and presentation.
Substitute brandy with apple juice for a milder taste and alcohol-free version.
Try adding a pinch of cinnamon or nutmeg to complement the apples.
If you want more sauce, increase the chicken stock and cider slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered ovenproof dish at 160°C (320°F) or in the microwave until warmed through. Avoid overheating to keep the chicken moist. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish shows four cooked chicken thighs with crispy golden-brown skin, each nestled in a creamy, light yellow sauce that has a smooth texture with bits of herbs and small vegetable pieces visible. Around the chicken, there are several slices of cooked red-skinned apples with soft pale yellow interiors, slightly browned on the edges. The food sits inside a white bowl with ornate, raised patterns on the rim. Fresh chopped green herbs are sprinkled on top, adding a pop of color. The bowl is placed on a white marbled surface, with some scattered herbs and part of a white bowl with more green herbs visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, but dark meat like thighs and legs remain juicier and more flavorful in slow-cooked dishes. If you use breasts, watch the cooking time carefully to avoid drying out.

What if I don’t have apple cider?

If you don’t have hard apple cider, you can substitute with apple juice or a mixture of white wine and a splash of apple juice to maintain the fruity flavor.