French Chicken Casserole à la Normande: A Comforting Delight

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 pieces apples, cored and sliced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 cup grated Gruyère cheese (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. When the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip and cook for an additional 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, add the sliced onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the sliced mushrooms and apples to the skillet. Sauté for 5-7 minutes until the mushrooms are browned and the apples start to soften.
4. Pour in the white wine and scrape up any brown bits from the bottom of the skillet. Allow it to simmer for about 2-3 minutes until reduced slightly.
5. Stir in the chicken broth, heavy cream, thyme, and rosemary. Bring the mixture to a gentle simmer.
6. Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken.
7. If your skillet is oven-safe, transfer it to a preheated oven at 350°F (175°C). If not, transfer the mixture to a baking dish. Bake for about 40-50 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is tender.
8. If using Gruyère cheese, sprinkle it on top of the casserole during the last 10 minutes of baking. Let it melt and become golden.
9. Once done, let the casserole rest for a few minutes. Garnish with fresh parsley before serving.