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This French Chicken Casserole is going to be your new seasonal favourite. Chicken thighs and legs slowly braised in apple cider and served with fried apple wedges are as scrumptious as it sounds.
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.
(If you love this, you should take a look at its British cousin: Somerset Chicken in Apple Cider!)
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.
Recipe Tips and Notes
- Use skin-on, bone-in chicken thighs and legs. The bones contribute to a complex and rich flavour.
- Always brown the chicken before braising it. This step improves flavour and texture. (Use a splatter guard to protect yourself from hot oil.)
- The hard apple cider is a big part of this sauce and works very well with chicken. If you prefer not to use alcohol, substitute with non alcoholic cider or apple juice for flavour and a tablespoon of white wine vinegar for acidity.
- Deglazing with whiskey or brandy is an important step to get as much flavour as possible from the pan and into the sauce. Sherry will also work well if you don’t have brandy available. You can also use chicken stock if you prefer to avoid alcohol.
- Use woodsy herbs like thyme, rosemary and/or bay leaf.
- Base vegetables like onions/shallots, carrots, celery add another layer of complexity to your chicken casserole.
- Season the dish carefully with salt. Always taste the final product before serving it.
- Braise in the oven for at least 1 hour for your sauce to reduce and thicken and for tender, melt in your mouth chicken.
- Finally be adventurous with flavours. Braising is a very forgiving cooking technique and is almost impossible to mess up!
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.
Storage and leftovers
Leftovers can be kept in the fridge for up to 5 days in an This is an affiliate link.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
French Chicken Casserole a la Normande
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 2 lbs chicken thighs and legs
- salt
- 4 shallots, diced or one medium onion
- 1 rib celery, diced
- 4-5 thyme sprigs
- 2 cloves garlic, minced
- 125g/4 oz bacon lardons, or 6 strips of bacon, chopped
- 2 tbsp brandy or whiskey
- 2 tbsp flour
- 85 ml/1/3 cup This is an affiliate link.chicken stock
- 400ml/1 1/2 cups hard dry apple cider, such as Strongbow
- 2 apples, peeled, cored and cut into wedges
- 125ml/1/2cup double cream/heavy cream
Instructions
- Turn the oven on to 180C/350F. Pat dry chicken legs and thighs with a paper towel and salt all over.
- In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. Discard the chicken fat or reserve it for another use if desired.
- Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
- To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
- Then add the flour and stir until it’s combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
- Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
- Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.
Video
Notes
- Use skin-on, bone-in chicken thighs and legs. The dish will have a much more complex and rich flavour by using chicken with bones.
- You can give the dish better flavour and texture by browning the chicken before braising. Using a splatter guard will help keep the hot oil from getting on you.
- Hard cider works very well with chicken and adds a lot of flavour to the sauce. If you want to avoid using alcohol, substitute it with non-alcoholic cider or apple juice for flavour and a tablespoon of white wine vinegar for acidity.
- Deglazing with whiskey or brandy is important to get as much flavour as possible from the pan and into the sauce. Sherry will also work well. To avoid alcohol, you can also use chicken stock.
- Be sure to season the dish carefully with salt, and taste before serving to be sure it has enough.
- The chicken should be braised for at least one hour for the sauce to reduce and thicken, and for the chicken to be as tender as possible.
- Braising is a very forgiving cooking technique so there is lots of space to adapt or vary this recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this dish. The kitchen smelled of all things good and the taste.. well I couldn’t stop eating it
Hahaha I feel the same when I make it. I can’t stop eating it!
Made tonight and it was absolutely delicious. I’d like to double the recipe for company. Any suggestions on how to best do that? Should I use 2 Dutch ovens or can I double all ingredients and just use bigger pot?
Thanks so much
I am so glad you enjoyed it, Joan! I would use 2 Dutch ovens, so the chicken is not overcrowded.
Hi Julia,
I was wondering if you have ever frozen this meal and how you would go about reheating it. Otherwise I am still looking forward to making this! Looks amazing!
Hi Karissa, I actually don’t recommend freezing cream based dishes as they tend to split when reheated.
This was outstanding. My cream split a bit, any tips?
Hi Katharine, I am so pleased you enjoyed this recipe! Try lowering the temperature by 10-20 degrees next time. Intense heat is what usually causes the cream to split and it’s possible your oven runs a little hot.
This is one of my favorite chicken dishes. It is delicious. Guests rave about this dish.
I’m having my 6 sisters and 3 sister in laws for lunch and think this would be wonderful, but I want to use chicken breasts. I make a chickken dish where you wrap the breast in a strip of bacon bake at 275 degrees F. for 3 to 3 1/2 hours with a sauce over the top. I comes out so tender you can cut it with a fork. I was wondering if you think this would would work using breasts in this manner.
Hi Paula, I am afraid I would have to test the recipe to be able to tell wether it works or not since it’s a completely different method.
I had no heavy cream so substituted creme fraiche; it came out beautifully! I served it with roasted brussels sprouts and potatoes. A wonderful and different way to make chicken!
Recipe is wonderful! But I did need to add more liquid. It cooked down very quickly. Flavor was fantastic and very French!
50 million stars. So good! Added chopped potatoes and carrots to the pot before braising just to round out the meal. This recipe is absolutely fabulous.
Fantastic recipe. I prepared as per the directions except I used 500ml of chicken stock for more broth. Thank you for sharing a wonderful recipe!
Can I use chicken breast
Many people have asked the same question in comments and my reply is always the same, you can but this recipe tastes better with chicken thighs. Chicken breasts tend to dry out faster, so I would reduce the cooking time.
This was fabulous. The recipe needs no tweaking at all, I followed it all the way through exactly. I used chicken thighs, brandy and a very dry cider called Yonder. I’ve made many recipes with apples, but am usually disappointed because even using Goldens, they cook up into the sauce. Brilliant to saute the apple wedges in butter then add them back. (Why didn’t I think of that!) The apples held their shape and the chicken was melt-in-your-mouth tender. This recipe is going into my Best of Best file! Thank you for haring it. It will be on my rotation for the winter and fall months. Delicious!
Made this for dinner tonight and added a couple carrots. This was absolutely divine! I can’t get over how delicious the sauce was and the pan was wiped clean with crusty bread! Definitely will be a regular meal in our home!
Absolutely delicious. Love it. Will be on our rotation ❤️❤️❤️
Stumbled on your recipe via Pinterest and once I read it over, knew I had to make it for my taste-testers (my kids) this weekend while my husband was gone. The short version is “omg!” The longer version is that wow, I love braising chicken. This recipe packed a PUNCH. I made it as written, even though I had to use boneless, skinless thighs. I left everything else the same. I’m not entirely sure how much will be left in the pan to serve to the kids because I couldn’t quit sampling it each time I pulled it from the oven. I think I’ll try the suggestion others had of dicing an apple and adding it before the second 30 minute cook so that they can dissolve into the dish. Also, I think a small amount of mustard would be delicious with this, but it definitely isn’t missed!
Thank you for sharing such a wonderful dish – it’s going in the rotation, especially for fall days.
My pleasure, Samantha. Thank you for your review.
Wow, the best chicken I’ve ever had! So tender, crispy skin. Hard to get both! Sauce was amazing, in spite of a few changes I had to make. We don’t cook with alcohol, substituted champagne vinegar for brandy, I have no idea what brandy tastes like so I just used what I like. Subbed a mix of regular apple cider, ACV, and chicken broth in place of alcoholic cider. Just throwing out ideas for other tea-totallers like us. It was delicious, thank you!
Great tips for non-drinkers. Thank you!
I made this tonight without any changes to the recipe and it turned out great! To accompany the chicken I also made your sweet potato and rutabaga mash and it paired very well. If I were served this dish at a restaurant I’d be very pleased with the meal! Well done!
Thank you for your lovely feedback, Morgan!
Julia, Merci for this unique and délicieux recipe! It transported us to Normandy. The flavor of the bacon with the apple and chicken is exquisite! My family raved about this meal the entire evening. I did make a couple changes based on availability. I used bourbon instead of brandy or whiskey. I increased chicken stock to 2 cups and used perhaps 1/2 cup of Bragg’s apple cider vinegar instead of the hard cider. The results is this lovely meld of flavors! Will be making this again!
Thank you for your review, Barbie! Pleased your family enjoyed it.
Hi Julia,
We adore this recipe. I’m planning to use it for a dinner party, 8 people, and was wondering if you had any tips for making it in advance? Or even how to adjust for boneless. Thank you so much.
Hi Alex, I would reduce the oven time to 30 minutes if using boneless chicken. You can definitely make it a day ahead and then reheat in the oven at 400F for 15 minutes or so. The best way is to test the internal chicken temperature when reheating, so you are on the safe side. It should be 165F.
This was really delicious! I substituted hard cider for a cup of regular sweet apple cider and a cup of chicken broth – turned out great!
Made a delicious and decadent Christmas Eve dinner. Is now going to be the annual Christmas Eve dinner. Everyone loved it! 🤤❤💚
Oh I love this tradition, Peggy! If you ever get tired of it, try Coq au Vin. This is our Christmas Eve dinner. 🙂
What a great recipe! Made it today, used some Irish Whiskey and local apple cider. Shortened the cooking time since I used 650g of the strips that come off chicken breast. The sauce is superb! Will add this to my repertoire. Thank you.
My pleasure, Dietrich, so pleased you enjoyed this meal.
We made this for 16 folks with 24 pieces of chicken divided between two Dutch ovens – substituted Calvados for Brandy – even tripling the recipe it only took a total of two hours from start to having everything ready to go into the oven – this was absolutely amazing!
Wow you did a great job feeding so many people at once! I love that you used Clavados too, so much flavour!
Absolutely amazing and delicious recipe!! I chopped a 3rd apple into 1/2” dice and added it when the chicken and bacon were returned to the pan. I also added a heaping tsp of Country Dijon with the chicken stock. I cooked for an hour total in the oven. I will definitely make this delicious recipe for company!
So great to hear you enjoyed this dish, Gayle!
I made this last night for dinner and it was amazing. No leftovers at this house. Will be making this again and again. Thank you for sharing.
I made this tonight. My wife and I both loved it! It was just about ready when she came in from work. She said it smelt wonderful just outside the front door. It turned out perfect! It was so flavorful and creamy. Served it up with crusty bread and glasses of wine. We will definitely be having this again… and again!
Thanks for the recipe and for making me a rock star with my wife tonight. 🙂
I am absolutely thrilled to hear it, Jack!
Hi, I plan to make this next week. What kind of apples do you suggest? I was thinking Honey Crisp or maybe Granny Smith. Thanks
Hi Jack, I recommend using any apples you happen to have in your fruit basket. 🙂
I made this last night and it was awesome. Served it over rice with roasted potatoes. I have gotten I love cooking French food. So much flavor. Thank you for sharing this recipe
My pleasure, Tisha! Thank you for trying my recipe.
You are right! What a recipe! The smell and flavor. Haven🥰 thank you so much for sharing your treasures recipes! I will recommend it all around, specially in this time (pandemic)where you want to enjoy inside home with your love ones❤️
Made this for New Years dinner and it came out perfect~ SO delish!!! Not a drop of the sauce was left. I can’t wait to try more of your recipes.
Thank you for your review, Tess! So glad you enjoyed it!
I made this dish as written and it was truly delish. My other half licked the plate clean, yes that is how good it was.
Thank you for sharing
I will be making this tomorrow night for my parents. I have a slight problem: I don’t have a covered saute pan large enough to comfortably fit four large chicken legs, so I’ll have to brown the chicken in two batches, then transfer it to a baking dish for the oven. I would like to maintain some crispiness in the skin, so I plan to cook it uncovered. Has anyone else done this? Any suggestions to make it work?
Hi Linda, the last 50 minutes of the oven time is actually uncovered. That will give the chicken skin plenty of opportunity to crisp up.
Thank you!
This was amazing. My family loved this and will be one of my go to chicken recipes. Thank you for the detailed steps.
My pleasure, Raynah!
Oh my gosh this is divine. First time making tonight with the French cooking music on with a cheeky wine. Thanks so much for this simple but absolutely beautiful dish. Made it to the recipe and perfect in my brand new cast iron 29cm pot.
Enjoy, Lou! 🙂
I have made this recipe 3 times now and it is the best! It’s such a comforting dish with so much flavor. The long cook time is definitely worth the wait! I dice an apple to throw into the dish before going in the oven and they melt so beautifully into the cream. I do the other apple with the slices as directed! LOVE!
What a lovely review. Thank you so much, Larisa!
Dear Julia,
What a delicious recipe! That sauce is addictive and I think one could even use it with pork? I used chicken breasts as I’m not a fan of thigh/leg with bone & skin and although my chicken still came out tender and delicious I can fully understand why you choose to use thigh/leg pieces with skin and bone. Thank you so much for sharing this delicious recipe we love it!
I am absolutely thrilled you loved it, Bronwyn!! Thank you for sharing your experience with me!
Hi, l am panning on making this tomorrow for lunch as l have guests coming. Would be OK to prepare/pré cook this evening and reheat tomorrow?
Yes, it reheats well!
Hi just wondering how you would reheat it 🙂 What would be the best temp and for how long without drying out the meat?
I would reheat at 180C/350F. If you are worried about drying out the meat, cover it with a lid for the reheating and take it off for the last few minutes for the skin to crisp up.
This was totally delicious and easy to make. Everyone enjoyed it and were surprised at how well cider and apples worked with chicken. I used breast meat rather than thighs but they stayed really moist. The apple slices added an extra dimension. This will definitely be added to my favourite all time recipes.
I am thrilled to hear you’ve found another favourite recipe, Helen! 😃
Did you adjust the cooking time when using breast meat without skin/bone?
I would cut the oven time in half if using skinless boneless chicken breasts or thighs.
This was delicious!
Bon Appetit!
Can’t drink alcohol as on antibiotics. Could you use apple juice in lieu of cider?
Apple juice won’t produce the same results. You can try adding 2 tablespoons of apple cider vinegar to the apple juice, which will add needed acidity. It won’t be exactly the same but should still be tasty.
Made a small batch with only two chicken thighs. Came out great even though I forgot to put in the garlic! Oh well, next time! Thanks for the great recipe. Love your website!
Thanks so much, Kristine! I am so happy you enjoyed this chicken recipe. There is plenty of flavour there even without the garlic! 😉
This chicken casserole, although I haven’t been to France in a while, seems to be totally authentic. It was a real hit and I cannot thank Julia enough for posting this wonderful cuisine recipe. There’s little doubt I’ll be making this again with guests next time! The flavours and texture and tips were on point. Keep up your great work!
I am so pleased you loved this recipe, Mark!! It’s definitely one of my favourites as well.
If I could give this more than 5 stars, I would. We all love it!!!
Amazing! Thank you so much, Joan!
I made this for the 1st time tonight, and I was not disappointed. My oven went out on me the other day so I ended up making this on the stove top and my instant pot. So I was able to save time and not heat up the house. I also added baby carrots into the instant pot. I am hosting a dinner party in a few weeks and I plan to make it again. It was the perfect test run.
I am so glad the test run was successful, Teresa! 🙂
hello,
this dish looks delicious. i don’t have an oven at home, however, and was wondering is this could just be done on stove-up? thank you!
Yes it can be, Sarah, just make sure it’s done over low heat and check the bottom isn’t burning once in a while. Enjoy!
This will now be my “go to” recipe when we have guests for dinner. Easy to prepare, simple ingredients, add whatever veggie side you want. I’ve made it twice now. Misread the timing the first time, so boosted heat and cut down cooking time by 30 – 40 minutes. Flavour was good, but sauce was runny. Made to time 2nd time, sauce was perfect thickness. Flavours were great both times. Served with mixed steam veg, browned mushroom with roasted garlic and a side dish of squashed crispy baked potatoes. Very rustic. Yum!!
I often make this for guests as well. It’s a sure thing that is not labour intensive and people just love it! So glad you feel the same, Vicki.
Hello. This looks amazing. Can it be done in a slow cooker? If so, what would the cooking time be?
Many thanks
I haven’t tried but I am sure you can. Usually the recommended settings are 4 hours on high or 8 hours on low. I would add the cream last. Good luck and let me know how it goes!! 🙂
Dear Julia, thanks for sharing your amazing recipes! This is the second one I have made from your blog, but it won’t be the last! I was pretty faithful to the recipe other than using all thighs, throwing in a bay leaf, and I added diced carrots (so, a classic mirepoix) because I somehow was mistaken about using carrots when prepping the recipe and then figured, why not add them? And I am not sure my cider was super dry, but this was a huge hit in our house. I served with mashed potatoes, and the leftovers were still great reheated three days later. My husband says to me, “You should serve it for company,” which is his standard comment whenever I make a nice meal for just our family, but right now we’re “shelter in place”, so that will have to wait. Up next: stuffed peppers? I am part Hungarian and your recipes appeal to that side of my heritage. Thanks again, Kerry from Boston
I am so happy to hear you enjoyed this chicken recipe, Kerry! All these comments and messages from my readers make such a huge difference for me and especially right now! Stuffed peppers is definitely the next recipe to try for you! Sending the best wishes from London!
Made this for the second time and it was even better than the first time! Everyone loved it so much so they asked to take doggy bags home. Really a wonderful recipe.
Thank you so much for such a lovely review, Pat! 🙂
This dish was so delicious that even I was surprised when I made it ! It was easy to make and everyone loved it. Will definitely add it to my foolproof entertaining menu!
What a great outcome, Pat! I am so happy to hear it!
Made this last week for a small dinner party with some minor tweaks: used Calvados in lieu of brandy & fried the apple slices with a touch of allspice & a splash of spiced rum.Outstanding reaction from everyone at my table!
Calvados is a perfect substitution for brandy here. So glad you enjoyed this dish! It’s definitely one of our favourites.
Made this tonight. Had 2 chicken breasts, so used them. Used pancetta bc it’s what I had. And used while cloves of garlic bc I read a different recipe and thought it was in this one, and I peeled a head of garlic. I flambed with calvados, added miso and cream. Served with mashed potatoes. Chicken was moist, tender. Cooked 20 minutes covered, added cream and cooked 20 minutes uncovered. Definitely make it again.
It sounds absolutely delicious, Debbie! Bon appetit! 🙂
Hi, this looks great, can I use left over chicken in this recipe?
Thanks
Jan
Hi Janet, I am not sure leftover chicken would yield the same flavour. Leftover chicken would work better in quicker recipes while this one relies on a longer cooking method to deliver the best results. This turkey or chicken stew is developed specifically for leftover meat, so you can try it instead.
Really delicious! I will definitely be making this again, but I will probably cut down the cooking time some. When I added the cream, the chicken really didn’t need to cook further. Next time I think I’ll just add the cream when taking off the lid and skip that last 20 minutes of cooking. I served with rice and some roasted mushrooms – the whole family was happy!
This chicken recipe is such a winner. I am so glad you loved it too, Heidi!
I am cooking this recipe now. My husband found a local hard, dry cider at the liquor store, made from apples from a 60 year old heritage/heirloom apple tree.(We live in Western Massachusetts area called the Pioneer Valley, lots of local produce, etc.) Can’t wait til its done. Dear husband threw out the reserved chicken fat by accident. Butter will have to do! Nice to find your website, looks so interesting. Will be back again, thanks so much!
Sounds amazing, Jeanette! Enjoy!
One of the very BEST recipes I’ve ever tried. Highly recommended. It was so delicious! Thanks for sharing and kudos to you!
Gabriel ~
Thank you so much for your review!!
This came out very well but didn’t think it needed another 20 minutes cooking time after being in the oven for an hour …I added the cream once it had cooled a little from the oven ..the cream thickened it nicely therefore I don’t think a whole tablespoon of flour is needed …I sprinkled mine on probably half a tablespoon ….Thank you for the recipe everyone loved the final result & taste !
This is my new fall favorite!
It’s delicious, isn’t it, Bruce!
Don’t hesitate, get cooking 🥘, absolutely delicious 😋, thank you 🙏, will defo be trying your other recipes xxx
Excellent!! So happy to hear it, Anthea.
Excellent recipe – don’t change a thing! I have the fussiest husband when it comes to food IN THE ENTIRE WORLD and raved over this dish, even had leftovers the next day! This is a keeper!
This is the best praise, Kim. Thank you!
I just made this for dinner tonight exactly as the recipe is written. It is incredibly delicious. My husband says this is a keeper. Thank you for sharing this.
Thank you for such a wonderful review, Brianna! I am so happy you enjoyed it!
Would you recommend cooking this in a large stainless steel pan or a dutch oven? Trying to decide what cookware to break out this weekend!
I prefer braising chicken and beef in a dutch oven but a stainless steel pan will also work, Natalie.
I could not agree more with the other reviews made it for a dinner party lots and lots of OMG this is amazing!!!
Such great feedback, Karen. I am so happy the recipe impressed you and your guests!
Followed the recipe with the addition of a few tablespoons of Calvados with the apple cider.
It’s in the oven. Smells heavenly.!!! I’m soooo hungry. LOL.
Calvados seems like the perfect addition, Todd. I need to try that myself. Sounds absolutely delicious.
The sauce is amazing! I’m eating very low carb and did use a little rice but next time I will have to find a good low carb biscuit to help soak up the sauce… Although eating it with a spoon works just fine LOL! This recipe has definitely made it it into my fiance and my recipe repertoire!
So pleased to hear it, Stephanie. When we try to make out meals low carb, we often roast butternut squash on the side. Delicious and satisfying!
My 10 year olds new favorite dish. She is obsessed with apples and thinks this is the best thing ever. I substitute bacon grease for the oil, as it is apple wood smoked and then skip frying the actual bacon if it’s been a long day. I am glad I found such a great chicken thigh recipe!
Love your substitutions, Melissa. No wonder your 10 year old is obsessed with it!
Really delicious winter comforter I added some quartered chestnut mushrooms at the shallot stage, some Sliced leeks with the cream and a heaped teaspoon of Dijon mustard. Thanks for the recipe!
Sounds delicious, Jonny! Thanks so much for the review!
Hi. I was wondering what kind of apples work best for this recipe? Thanks!
I would recommend firm, tart apples like Granny Smith but any apples will be a nice touch, Jessica. I just used what I had in my fruit bowl at the moment.
Just cameback from Normandy, looking for that same feeling back home. This delivered! My family is already asking for it again! Awesome recipe
Very happy to hear it, Alisha! It’s definitely one of those “feel good” recipes! 🙂
Looks delicious! Can I make it the day before and reheat? Thanks!
You absolutely can do, Cathy.
I have this in the oven right now. The smells are AMAZING!
So exciting, Melissa! It does fill your house with the most enticing smell, doesn’t it?
This was so delicious, I literally was eating the sauce with a spoon! I made it exactly as the recipe said, and it was perfect. I just returned from vacation in France.This took me back.
I am so happy that cooking and eating this dish reminded you of your vacation in France, JoAnn! Thank you for your comment.
I just returned from Normandy, found this recipe and am longing for the feeling if being back. Loved the process, smell, ingredients…etc. It’s in the oven, but I can already tell this is going to be amazing!!
Absolutely an amazing dish! The directions were very clear and easy to follow. I added some golden chanterelle mushrooms that I had on hand and served the dinner with potatoes au gratin. It was out of the park delicious. This a perfect dinner that’s sure to impress any type of company.
I adore chanterelles and I can only imagine how delicious they were in this recipe. So happy to hear you enjoyed it, Kristin!
Delicious chicken dish,
Thank you very much, Pat.
Why can I not Pin this recipe. It looks and sounds scrumptious!
You should be able to pin it, Brooke. There is a pin button at the bottom of the post. Let me know if it’s not working for you.
Of course, now that Ive whined bout it, it works flawlessly!? Thanks!
So glad it’s worked! 🙂
Would you serve this with any kind of Starch (i.e. Potato, Noodle, etc) and if so what would you recommend.
Hi Patricia, this dish works particularly well with any kind of potatoes or rice.
So we can call this Blanquette de Poulet. Correct?? So many people will not eat veal!! Thank you for this great recipe!
Hi Margaret, yes you can and you are welcome! 🙂
Oh my goodness gracious me this looks like the most incredible comfort food dish ever! I need to be making this recipe soon!
Thanks so much, Elizabeth! This one is a real winner for sure!
Can you substitute the hard cider for regular cider? Also, will this still work if I don’t have any brandy on hand?
Hi Shelby, I haven’t tried but do let me know what you think if you do. You can skip the brandy. The main difference between hard cider and a regular one apart from alcohol is that the recipe calls for a dry hard cider, so using a regular one might make the dish too sweet.
I’m not at all a thigh and leg girl- more of a breast and wing girl. Do you think I can adapt the recipe with those?
Hi Nicole, yeah you can definitely adapt the recipe for chicken breasts but I would shorten the cooking time to no longer than 30 minutes or you can use another French recipe of mine developed specifically for chicken breasts. Chicken Provencal.
What can be used in place of the alcohol?
I suppose you can use alcohol-free apple cider and omit the brandy altogether, Theresa. There is no substitute for brandy I am afraid.
Julia, this dish is prefect! I served this to my family and a guest last night and everyone enjoyed, even my kids. It’s just enough richness from the cream and the rosemary adds a fresh delicious flavour. Prefect for a fall evening with friends! Thank you.
I am so happy that everyone, including the kids loved it, Erica! I am not the one to combine sweet and savoury but I loved the addition of apples here.
You have such a way with chicken! These photos are so deliciously warm and autumnal and the recipe sounds just amazing too. When I am I coming over for dinner?
Oh thanks so much. When Vika came up to say this chicken is really tasty I knew the recipe was solid. That kid doesn’t shower me with compliments! lol Dinner together needs to be planned asap!
Oh Julia. This looks fantastic! Your images are just so gorgeous and help us look forward to delicious braises and slow cooked comforting meals. Once I can get my Pinterest account to reconnect (grr!) I’ll be pinning 🙂
Thanks so much, Kellie. The weather is still quite nice but is getting very windy, so comfort food dishes are a must! I hope your Pinterest issue gets resolved!
Julia, this looks amazing! I love your braiser chicken recipes so will definitely be making this one. Just one question…..what is dry apple cider?
Will let you know how it turns out. Thank you for all your yummy recipes.
Leslie
Hi Leslie, I am so happy you love this new recipe. Dry cider is an apple cider that is less sweet, for example Strongbow is one of them. Let me know how you get on!
Hi there,
So just to confirm—you mean a dry “hard” cider. Not a fresh pressed apple cider that’s like a juice, right?
Hi Rebecca, you are correct. That’s the only kind that really exists in the UK, so didn’t occur to me to clarify.:-)
No problem at all! I’m excited to try this tonight. I may suggest amending your recipe to read “hard dry cider, such as Strongbow” -sincerely yours, a recipe editor who can’t help herself
Thanks, Rebecca. Done!