Description
A delightful French casserole combining chicken, apples, and cream for a unique, rich flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs total)
- 2 tbsp unsalted butter
- 1 large yellow onion, thinly sliced (About 1 1/2 cups when sliced)
- 2 medium Granny Smith apples, peeled and sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp fresh thyme leaves (About 4-5 sprigs stripped)
- Salt and freshly ground black pepper (To taste)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat chicken thighs dry and season generously with salt and pepper on both sides.
- Heat a 12-inch oven-safe skillet over medium heat and melt the butter until foaming but not browned.
- Add chicken thighs, skin-side down, to the skillet. Cook for 4-5 minutes until caramelized and golden. Flip and brown the other side for about 3 minutes. Transfer the chicken to a plate.
- In the same skillet, add sliced onions and apples. Cook gently for about 5 minutes until softened.
- Pour in chicken broth, scraping up browned bits from the pan bottom.
- Nestle the browned chicken thighs back into the skillet, skin-side up, tucking into the apple-onion mixture.
- Pour heavy cream over everything and sprinkle with thyme leaves.
- Transfer the skillet to the oven and bake for 30-35 minutes, until the cream is bubbling and chicken registers 165°F (74°C).
- Let the casserole rest for 5 minutes before serving.
Notes
Serve with crusty bread or simple green salad. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French