Description
A slow-baked, savory-sweet casserole featuring tender chicken, apples, cream, and thyme, perfect for cozy autumn nights.
Ingredients
- 2 lbs boneless, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 apples (Granny Smith or Braeburn), cored and sliced
- 8 oz mushrooms, halved
- 2 carrots, sliced on the diagonal
- 1 cup low-sodium chicken broth
- 1 cup apple cider
- 1 cup heavy cream or crème fraîche
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons all-purpose flour (substitute gluten-free flour if needed)
- 1/2 cup grated Gruyère or cheddar for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Brown chicken thighs skin-side down until golden, about 4–5 minutes per side. Transfer to a plate.
- In the same skillet, reduce heat to medium. Add onions and carrots; cook until beginning to soften, about 5 minutes. Add garlic, mushrooms, and apples; cook 3 more minutes.
- Sprinkle flour over the vegetables and stir to coat. Gradually stir in chicken broth and apple cider, scraping browned bits from the pan. Add cream, Dijon, and thyme; simmer until slightly thickened, 3–4 minutes.
- Nestle the browned chicken back into the skillet, spooning sauce over each piece. Sprinkle grated cheese if using. Bake uncovered for 25–30 minutes, until chicken reaches 165°F and the sauce is bubbling.
- Let the casserole rest 5–10 minutes. Sprinkle parsley and serve with crusty bread, mashed potatoes, or buttered noodles.
Notes
Use skin-on chicken thighs for more flavor; they stay moist during baking. For a lighter version, substitute heavy cream with Greek yogurt stirred in at the end.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French