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French cuisine is renowned for its rich flavors, elegant presentation, and, above all, its ability to evoke a sense of comfort and homeliness. Among the myriad of delightful dishes that grace French tables, comfort food holds a special place, often bringing families together over hearty meals. One such dish that perfectly encapsulates these qualities is the French Chicken Casserole à la Normande. This rustic yet sophisticated casserole is a true celebration of the culinary heritage of Normandy, a region famous for its fresh produce, creamy dairy products, and delectable apple varieties.

French Chicken Casserole a la Normande

Indulge in the heartwarming flavors of French Chicken Casserole à la Normande, a comforting dish that's perfect for family gatherings or cozy nights in. This delightful casserole combines tender chicken, earthy mushrooms, and vibrant veggies in a rich, creamy sauce with a hint of Normandy's apple cider. It's a celebration of fresh ingredients and culinary heritage, bringing warmth to your table. Try it for your next meal! #ComfortFood #FrenchCuisine #ChickenCasserole #Foodie #HomeCooking
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, thinly sliced

2 garlic cloves, minced

250g (about 9oz) button mushrooms, sliced

2 medium carrots, diced

200ml (about ¾ cup) dry white wine (preferably a Normandy cider)

200ml (about ¾ cup) chicken broth

150ml (about ⅔ cup) heavy cream

2 tablespoons Dijon mustard

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Chicken: In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the skillet and sear for about 5 minutes per side until golden brown. Remove the chicken and set aside.

    Sauté the Vegetables: In the same skillet, add the sliced onion and cook until translucent, about 3 minutes. Add the minced garlic and sauté for an additional minute.

      Add Mushrooms and Carrots: Stir in the sliced mushrooms and diced carrots, cooking for about 4-5 minutes until they soften.

        Deglaze with Wine: Pour in the white wine (or cider) and scrape the bottom of the skillet to release any flavorful bits. Allow it to simmer for about 3-4 minutes until it reduces slightly.

          Build the Sauce: Add the chicken broth, heavy cream, Dijon mustard, and thyme. Stir well to combine, and bring to a gentle simmer.

            Return the Chicken: Nestle the browned chicken thighs back into the skillet. Spoon some of the sauce over the chicken, then cover the skillet with a lid or foil.

              Bake the Casserole: Preheat your oven to 180°C (350°F). Transfer the skillet to the oven and bake for 30-35 minutes until the chicken is cooked through and tender.

                Serve: Once out of the oven, let it rest for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy your casserole with a side of crusty bread or over buttered noodles!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4