Ingredients
Scale
- 1 tbsp olive oil
- 2 lbs chicken thighs and legs
- Salt, to taste
- 4 shallots, diced (or 1 medium onion)
- 1 rib celery, diced
- 4–5 sprigs thyme
- 2 cloves garlic, minced
- 125g/4 oz bacon lardons (or 6 strips of bacon, chopped)
- 2 tbsp brandy or whiskey
- 2 tbsp flour
- 1/3 cup chicken stock (85 ml)
- 1 1/2 cups hard dry apple cider (400 ml), such as Strongbow
- 2 apples, peeled, cored, and cut into wedges
- 1/2 cup double cream/heavy cream (125 ml)
Instructions
- Preheat oven to 350°F (180°C).
- Pat chicken dry and season with salt. Brown chicken in olive oil and set aside.
- Cook bacon until crispy, then set aside.
- Sauté shallots and celery with thyme for 5-7 minutes.
- Add garlic, then brandy, scraping the pan.
- Sprinkle flour and whisk in chicken stock, then stir in apple cider.
- Return chicken and bacon to the dish. Bring to a boil, cover, and bake.
- After 30 minutes, uncover and bake for an additional 30 minutes.
- Fry apple wedges in reserved fat until golden.
- Stir cream into casserole, simmer for 20 minutes, then add apple wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Mixing dark and light chicken pieces enhances flavor.
Allow the casserole to rest before serving to meld flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: French
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 100