I am not really sure why the recipe calls this a casserole. It is not a casserole. The recipe doesn’t even call for a casserole pan!
It is a very pleasant chicken dinner with a lovely tarragon sauce though.
The chicken takes on a bit of the wine flavor. Obviously, the alcohol cooks out, so you just have the flavor.
The apples add a little sweet and tart feel to the wine broth.
The chicken was very moist at the end of the hour cooking. I do love that about braising protein, it is usually very moist at the end.
The final sauce doesn’t thicken very much, which is unfortunate. I think adding a little cornstarch slurry to thicken it up would have been nice.
I wasn’t so sure about the sprinkled cheese either. It does add a little splash of salt, but other than that, I didn’t see a need for it.
Everything worked well in the end. It was a very nice dinner.
FRENCH CASSEROLE CHICKEN
1 5 Pound Chicken
1/4 Cup Butter
1/4 Cup Dry White Wine
3 Tart Apples, Pared and Cored, Sliced
6 Chopped Celery Ribs With Leaves
1 Onion, Grated
3 Springs Parsley
1/2 Teaspoon Salt
1/4 Teaspoon Paprika
2 1/2 Tablespoons Flour
2 Cups Stock
1/3 Cup Sour Cream
Salt and Pepper To Taste
1 Tablespoons Tarragon or Basil
1/4 Cup Grated Parmesan Cheese
Cut chicken into pieces. Sear in butter. Add white wine and deglaze the pan. Remove chicken and place apples, celery, onion, parsley, salt and paprika in pot. Cover and cook until tender. Stir in flour and stock. Cook and stir until sauce bubbles. Add the chicken back to the pot. Cover and simmer for 1 hour. Place chicken on serving platter, strain the sauce. Reheat in the top of a double broiler, do not boil. Slowly stir in sour cream and seasonings. Add tarragon or basil. Pour sauce over the chicken and top with parmesan.
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