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French Chicken Casserole with Apples and Bacon Recipe

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★★★★★

4.8 from 89 reviews

This French Chicken Casserole with Apples Delight combines tender, bone-in chicken thighs and legs browned to crispy perfection, slow-cooked in a savory sauce enriched with bacon, shallots, celery, brandy, and hard apple cider. Finished with caramelized fried apple wedges and a touch of double cream, this rustic casserole offers a harmonious blend of hearty flavors and subtle sweetness, perfect for a cozy family meal.

Ingredients

Scale

Chicken and Seasoning

  • 2 tablespoons Olive Oil (for browning the chicken)
  • 4 pieces Chicken Thighs and Legs (bone-in and skin-on)
  • 1 teaspoon Salt

Vegetables and Herbs

  • 2 pieces Shallots (or medium onion)
  • 2 stalks Rib Celery
  • 3 sprigs Thyme (fresh)
  • 3 cloves Garlic (minced)

Bacon and Liquids

  • 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)

Fruits and Finishing

  • 2 pieces Apples (fried as wedges)
  • 1/2 cup Double Cream (optional)

Instructions

  1. Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking the casserole.
  2. Brown Chicken: Pat the chicken dry and season all over with salt. Heat olive oil in a heavy ovenproof dish or skillet over medium heat. Place the chicken skin-side down and brown for 5-7 minutes until the skin is golden and crisp.
  3. Cook Bacon: Add the bacon lardons to the pan and cook for 4-5 minutes until crispy. Remove the bacon with a slotted spoon and leave the rendered fat in the pan.
  4. Sauté Vegetables: Add chopped shallots and sliced celery to the pan and cook for 5-7 minutes until softened. Add the sprigs of thyme to infuse flavor.
  5. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  6. Deglaze Pan: Pour in the brandy or whiskey to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to allow the alcohol to evaporate.
  7. Make Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken stock and apple cider. Continue to stir until the sauce thickens slightly.
  8. Combine and Bake: Return the browned chicken and cooked bacon back into the dish, nestling them into the sauce. Cover the dish with a lid or foil and bake in the oven for 30 minutes.
  9. Uncover and Crisp: Remove the cover and bake for an additional 30 minutes to crisp up the chicken skin and develop deeper flavors.
  10. Fry Apples: While the chicken finishes baking, slice the apples into wedges and fry them in the reserved bacon fat over medium heat for 5-7 minutes until golden and softened.
  11. Finish Sauce: Stir the double cream into the sauce, then fold in the fried apple wedges just before serving to add a creamy and fruity touch.

Notes

  • Using bone-in, skin-on chicken thighs and legs ensures juicy meat with crispy skin.
  • Hard dry apple cider provides acidity and complements the sweetness of apples, but substitute with extra chicken stock if preferred.
  • For a richer dish, the double cream can be omitted to reduce fat content.
  • The bacon fat is essential for frying the apples to infuse smokiness; alternatively, use butter.
  • This casserole can be prepared a day ahead; reheat gently to preserve texture.

Keywords: French chicken casserole, chicken with apples, baked chicken casserole, apple cider chicken, bacon chicken casserole, comforting chicken dish

Find it online: https://miarosetti.com/french-chicken-casserole-with-apples-and-bacon-recipe/