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French cuisine is renowned for its elegance and depth, drawing upon centuries of culinary traditions that celebrate regional ingredients and techniques. Each dish tells a story, reflecting the history and culture of its origin. Among the treasures of French cooking, the French Chicken Casserole à la Normande stands out as a comforting classic that embodies the essence of home-cooked meals. This dish, rich in flavor and history, is a perfect choice for both novice and experienced home cooks seeking to create a hearty meal that delights the senses.

French Chicken Casserole a la Normande

Discover the rich flavors of French Chicken Casserole à la Normande, a comforting classic that embodies the essence of home-cooked meals. With tender chicken thighs, aromatic vegetables, and a creamy sauce, this dish is perfect for family gatherings or cozy dinners. Dive into a step-by-step guide to create this heartwarming casserole that's sure to impress! #FrenchCooking #Casserole #HomeCooked #ComfortFood #Recipes #DinnerIdeas #CookingAtHome #Foodie
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups sliced mushrooms (button or cremini)

1 cup dry white wine (such as Chardonnay)

1 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon fresh tarragon, chopped (or 1/2 teaspoon dried)

Salt and pepper, to taste

1 cup grated Gruyère cheese

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the skillet and sear for about 3-4 minutes on each side until browned. Remove from the pan and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned, about 5 minutes more.

        Deglaze: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2-3 minutes until the wine is reduced slightly.

          Make the Sauce: Stir in the chicken broth, heavy cream, Dijon mustard, thyme, and tarragon. Bring the mixture to a gentle simmer and let it cook for another 5 minutes. Taste and adjust seasoning with salt and pepper.

            Combine Ingredients: In a large casserole dish, place the seared chicken thighs. Pour the creamy mushroom sauce evenly over the chicken.

              Add Cheese: Sprinkle the grated Gruyère cheese evenly across the top of the casserole.

                Bake: Cover the casserole with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

                  Garnish and Serve: Remove from the oven and let the casserole rest for 5 minutes. Garnish with freshly chopped parsley before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6