Hairy Bikers French Chicken Casserole

There’s something brilliant about a one-pot dish that feels proper enough for Sunday but easy enough for any day.
Hairy Bikers’ French Chicken Casserole is exactly that: slow-baked chicken thighs, crispy bacon, rich cider gravy, creamy sauce, and sweet fried apples tossed in at the end.

It’s like all the best parts of rustic French cooking, but totally doable in your British kitchen — no cheffy nonsense, just big flavour.

Why You’ll Love It

• Rich, slow-cooked flavour with very little effort
• Crispy golden chicken, soft onions, creamy cider sauce
• Bacon and brandy add serious depth without overpowering
• Sweet-tart apples bring a brilliant, unexpected finish
• Perfect for cozy nights, but good enough for dinner guests

Ingredients You’ll Need

• 1 tbsp olive oil
• 2 lbs chicken thighs and legs
• Salt
• 4 shallots, diced (or 1 medium onion)
• 1 celery stick, diced
• 4–5 sprigs thyme
• 2 cloves garlic, minced
• 125g bacon lardons (or 6 strips streaky bacon, chopped)
• 2 tbsp brandy or whiskey
• 2 tbsp flour
• 85ml chicken stock (about ⅓ cup)
• 400ml hard dry cider (about 1½ cups, Strongbow is good)
• 2 apples, peeled, cored, sliced into wedges
• 125ml double cream (about ½ cup)

How to Make Hairy Bikers’ French Chicken Casserole

Prep and brown the chicken:
Pat the chicken dry with kitchen roll. Season all over with salt.
Heat olive oil in a heavy casserole dish. Brown the chicken in batches until golden all over. Set aside.

Cook the bacon:
In the same pan, fry the bacon slowly until it releases its fat and turns crisp. Scoop out and set aside with the chicken.

Build the base:
Add diced celery, shallots (or onion), and a couple sprigs of thyme to the pan. Cook gently for 5–7 minutes until softened but not browned.
Add the garlic, stir for 30 seconds.

Deglaze the pan:
Pour in the brandy and scrape the bottom to lift all those good browned bits. Simmer until the alcohol smell cooks off.

Make the sauce:
Stir in the flour to make a rough paste. Gradually whisk in the chicken stock to make a thick gravy, then stir in the cider.

Layer and bake:
Put the chicken and bacon back into the sauce. Tuck in a few more sprigs of thyme. Bring to a gentle boil.
Cover and bake at 180°C (350°F) for 30 minutes. Then uncover and bake another 30 minutes to reduce the sauce a bit.

Cook the apples:
While the casserole finishes, fry the apple wedges in a little saved bacon fat or butter until golden.

Finish:
After the casserole comes out, stir through the double cream. Pop it back into the oven uncovered for 20 minutes.
Finally, scatter the fried apples over the top just before serving.

Common Mistakes and How to Dodge Them

• Pale chicken?
  Make sure the skin browns properly before baking. Colour = flavour.
• Greasy sauce?
  Spoon off excess bacon fat if it looks too much.
• Lumpy gravy?
  Whisk the stock in slowly after the flour to keep it smooth.
• Flabby apples?
  Fry quickly in a hot pan. You want colour, not mush.

Storage

• Fridge:
  Cool, cover, and keep in the fridge for up to 3–4 days.
• Freezer:
  Cool completely, portion, and freeze for up to 3–4 months. Thaw overnight before reheating.

What to Serve with French Chicken Casserole

• Crusty baguette (to mop up every drop of sauce)
• Mashed potatoes, buttery rice, or creamy polenta
• Simple green salad with a mustard vinaigrette
• Roasted carrots or green beans tossed with a bit of butter

Quickfire FAQs

How do I know if the chicken is cooked?
Use a meat thermometer — 165°F (75°C) in the thickest part. Or slice into one and check it’s not pink.

Can I use a slow cooker?
Yes! Brown everything first, then transfer to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

My sauce is too thin — what now?
Simmer uncovered a bit longer after adding cream, or stir in a slurry of 1 tbsp cornstarch mixed with 1 tbsp water.

Can I swap the brandy?
Use whiskey if you like, or even skip it if needed — but you’ll lose some depth.

Nutrition (Per Serving)

• Calories: 357 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Trans Fat: 0.2g
• Cholesterol: 95mg
• Sodium: 450mg
• Carbs: 15g
• Fibre: 2g
• Sugars: 4g
• Protein: 30g
• Potassium: 400mg

Try More Recipes:

• Hairy Bikers Slow Cooker Chicken Soup
• Hairy Bikers Chicken Cacciatore
• Hairy Bikers Plum Crumble
• Hairy Bikers Mushroom Soup