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French cuisine is renowned for its regional specialties that reflect the diverse landscapes and cultural influences across the country. Each region boasts unique ingredients and cooking techniques, resulting in a rich tapestry of flavors and culinary traditions. One dish that stands out in this landscape is the French Chicken Casserole à la Normande. This delightful casserole showcases the essence of Normandy, a region celebrated for its lush pastures, fertile orchards, and coastal proximity, which contribute to its distinctive culinary offerings.

French Chicken Casserole a la Normande

Discover the comforting flavors of France with this delicious Chicken Casserole à la Normande! Bursting with tender chicken, sweet apples, and creamy sauce, this dish highlights the regional delights of Normandy. Perfect for cozy dinners or family gatherings, it features a blend of quality ingredients and rustic charm. Elevate your weeknight meals and experience a taste of French culinary tradition. #FrenchCuisine #ChickenCasserole #Normandy #ComfortFood #DinnerIdeas #HealthyRecipes #Foodie
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

2 tablespoons butter

1 large onion, sliced

3 cloves garlic, minced

2 medium apples, cored and sliced (preferably tart apples like Granny Smith)

1 cup dry white wine (such as Chardonnay)

1 cup chicken broth

1 cup crème fraîche (or substituted with sour cream)

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chicken thighs, skin side down, and sear them until golden brown (about 5-7 minutes each side). Once browned, remove the chicken from the pan and set aside.

      In the same skillet, add the sliced onion and cook until softened and translucent (about 5 minutes). Add minced garlic and sauté for an additional minute until fragrant.

        Add the sliced apples to the skillet and cook for another 3-4 minutes, stirring occasionally.

          Pour in the dry white wine and scrape the bottom of the skillet to deglaze it. Let it simmer for a few minutes until slightly reduced.

            Stir in the chicken broth, crème fraîche, Dijon mustard, thyme, salt, and pepper, mixing well until everything is combined.

              Return the seared chicken thighs to the skillet, nestling them into the sauce. Bring it to a gentle simmer.

                Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and tender.

                  Remove from the oven and let it rest for a few minutes. Optionally, garnish with freshly chopped parsley before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4