Serve this casserole with our Herb and Garlic Mashed Potatoes and classic Sourdough Bread. Are you looking for another recipe for chicken? Because if you are, you are in luck! This recipe has a very autumnal feel, but truth is that it’s a winner any time of the year. And what is even better, this chicken casserole is so beautifully seasonal, it will make you want to cheer for the arrival of the autumn with three loud hurrahs. There’s something about a creamy chicken casserole that makes colder seasons far more tolerable. This one fits that bill perfectly, with a bonus tart and sweet hit of apple. Looking for another reason to try it? I can also confirm that this chicken casserole has been tested and tasted by both kids and adults and was wholeheartedly approved by all.
Ingredients
As you can imagine, chicken casserole is an incredibly general term and basically means chicken cooked slowly in the oven until tender. What you add to that chicken will make all the difference, and in my case I went with a French recipe for Chicken a la Normande or Chicken Normandy. In this recipe chicken thighs and legs are slowly braised in a dry apple cider. Can you just imagine the aroma that is going to fill your house?! To make things even more interesting aka luxurious I’ve added bacon to the mix. You know how it is with bacon. Just a small amount can impart incredible flavour and this is exactly what happens here. Sautéed shallots and celery plus a bit of fresh thyme add unmistakingly earthy tones to this cozy French chicken dish. Just before it’s done in the oven, you hit it with a splash of cream. The last bit is not necessary but highly recommended. You can certainly skip the cream if you stay away from dairy. The final ingredient that I wanted to mention is apples. You will add fried apple wedges to your chicken casserole, and to me they are a must! They add such welcome tangy sweetness that cuts right through the richness of this chicken bake and compliments it in a surprising and exciting way.
Serving Suggestions
I’ve already mentioned that this casserole is delicious when paired with mashed potatoes. However if you feel a bit more adventurous, why not enjoy it with our Sweet Potato and Swede Mash. Serving over a bed of fluffy rice is another great way to enjoy it. The sauce contains an unbelievable amount of flavour, and you won’t want any of it to go to waste. I suggest serving with hearty slices of bread, either Sourdough or, if you want something a bit quicker and easier, No Knead Farmhouse Bread.
Leftovers and storage
Leftovers can be kept in the fridge for up to 5 days in an airtight container. The microwave will work for reheating, but I prefer to use my stovetop. Add leftovers to a pan over medium heat, adding a splash of water if the sauce is looking too thick. Cover with a lid or foil so the casserole doesn’t dry out and let it heat for around 15 minutes or until it is hot throughout.
More French recipes
Classic Coq au Vin Chicken Provencal Chicken in Wine and Mustard Sauce Duck Confit Creamy Tarragon Chicken and Potatoes
