Description
Experience the authentic flavors of Northern France with this comforting Chicken Casserole a la Normande. This dish features succulent bone-in chicken braised with orchard-fresh apples, savory smoked turkey bacon, and a rich, velvety cream sauce. Perfect for a cozy family dinner, this recipe uses non-alcoholic alternatives to maintain traditional depth and complexity while ensuring it remains completely alcohol-free and halal-friendly.
Ingredients
1 tbsp Olive Oil
1kg Chicken Thighs/Legs, bone-in and skin-on
125g Smoked Turkey Bacon, chopped
4 Shallots, minced
1 Celery rib, diced finely
2 cloves Garlic, minced
2 tbsp Non-alcoholic Apple Juice/Vinegar mix
2 tbsp All-purpose Flour
85ml Chicken Stock
400ml Non-alcoholic Sparkling Apple Juice
2 Granny Smith Apples, sliced
125ml Double Cream
Salt to taste
Instructions
Preheat your oven to 180C/350F.
Pat the chicken dry and season generously with salt.
Brown the chicken in oil in a large ovenproof pan until the skin is golden, then remove and set aside.
In the same pan, fry the smoked turkey bacon until crisp, then add shallots, celery, and garlic, cooking until softened.
Stir in the flour and cook for 1 minute before deglazing with the apple juice/vinegar mixture.
Slowly pour in the chicken stock and non-alcoholic cider, stirring until slightly thickened.
Return the chicken to the pan, nestle in the apple slices, and cover.
Transfer to the oven and braise for approximately 1 hour and 20 minutes until the chicken is tender.
Remove from the oven, stir in the double cream, and serve warm.
Notes
Use bone-in, skin-on chicken for the best flavor and moisture. This dish develops even better complexity if prepared a day in advance, allowing the flavors to meld in the refrigerator before reheating.
- Prep Time: 20
- Cook Time: 100
- Category: Chicken Recipes
- Method: Braising
- Cuisine: French