If you’re looking for a chicken dish that feels elegant enough for company but simple enough for a weeknight, Chicken Savoyarde is one of those timeless recipes that never disappoints. It starts with tender pieces of gently poached (or leftover) chicken nestled in a rich, velvety mustard‑and‑tarragon cream sauce — a combination that’s deeply comforting and full of classic French‑inspired flavors.
Fresh tarragon brings its beautiful anise‑kissed aroma to the dish, pairing perfectly with chicken and giving the sauce a distinctive, luxurious taste . And the best part? This casserole is make‑ahead friendly — you can assemble it the night before, then simply top it with the cheesy breadcrumbs and bake when you’re ready to serve.
Bubbling, golden, creamy, and irresistibly comforting, this is the kind of dish that has everyone reaching for seconds. Serve it with steamed baby potatoes and a green vegetable, and you’ve got a meal that feels both special and wonderfully homey
One of my favorite fresh herbs has to be tarragon. It has long velvety green leaves and a lovely distinctive aniseed flavor which I quite enjoy, going very well with fish and chicken. I use it in my Cod Fish Cakes and tartar sauce, which is gorgeously delish if I don't say so myself! I haven't made them in a while now.
It's used a lot in French Cookery, particularly with chicken (think Chicken Tarragon here) and makes wonderfully flavorful vinegars and oils.
This recipe I am sharing with you today is for a deliciously comforting chicken dish, composed of gently poached chicken (or leftover chicken if you have it) in a wonderfully rich mustard. cheese, and tarragon cream sauce. From the Savoie region of France, this Bistro-Style casserole is special enough that you could fix and serve it to company, but it is also a simple casserole which has brought more sighs of pleasure to my family and I than anything else that I cook.
I love the soft velvety and creamy sauce against the moist chicken and that cheesy bread crumb crunch on top is just . . . oh . . . la . . . la . . . tres magnifique!
INGREDENTS NEEDED
TO MAKE
CHICKEN SAVOYARDE
A lengthy list but nothing is super out of the ordinary here except for the tarragon. You can use dry in it's place if you cannot get fresh.
For the chicken:
- 1 (4 1/2 lb) free range chicken, organic if possible
- 2 small onions, cut in half and stuck with two cloves
- 2 carrots, peeled and cut in half lengthwise
- 3 stick of celery, halved (preferably with some leaves attached)
- 2 leeks, trimmed and well washed
- 2 bay leaves
- 2 springs of thyme
- salt
For the Sauce:
- 4 TBS (60g) butter
- 1/2 cup (60g) plain flour
- 1 3/4 cup (415ml) of the stock, reserved from poaching the chicken
- 1 1/8 cup (285ml) dry white wine
- 1 cup (240ml) double cream
- 2/3 cup (180g) gruyere cheese, grated
- 1 TBS Dijon mustard
- 2 ounces tarragon leaves, chopped (scant quarter cup)
- sea salt and freshly ground black pepper to taste
For the topping:
- 1 cup (60g) of fresh white bread crumbs
- 1/4 cup (30g) of grated strong cheddar cheese
- 2 TBS of grated Parmesan cheese
INGREDIENTS NOTES
- Use a good quality chicken. If you can't get a whole one, you can use chicken pieces in the same amount, or you can use the equivalent of already poached/cooked chicken and a good quality chicken stock.
- Wash your leeks really well to remove any sand. Lop off the dark green parts and discard. Slice down one side of the length and then run under cold running water to rinse of any sand or dirt.
- I use salted butter and plain all purpose flour.
- I give suggestions to use instead of white wine below.
- You can use whipping cream instead of double cream.
- Gruyere is a type of Swiss cheese with a rich, sweet, nutty flavor. You can also use Comte, or Emmenthaler.
- You can substitute dry tarragon for fresh, in roughly half the amount.
- You want your bread crumbs to be fresh and soft.
HOW TO MAKE CHICKEN SAVOYARDE
This may seem like a lengthy and convoluted recipe but it is really just poached chicken napped with a tasty cheese sauce, sprinkled with cheesy bread crumbs and then baked until bubbling and golden brown. You can totally poach the chicken the day before to speed up the process on the day you want to make the casserole. You can also use leftover cooked chicken and a purchased chicken stock if it makes things quicker and easier for you.
- To Poach the chicken: Put the chicken into a large pot along with cold water, barely enough to cover it. Add the vegetables and herbs and a good sprinkling of salt. Bring to the boil, then reduce the heat immediately and poach very gently for around an hour and a half. (You don't want the liquid to be bubbling furiously. A small bubbling is sufficient.)
- Once cooked thoroughly and tender, lift the chicken very carefully out of the poaching liquid onto a plate and allow it to cool. Strain the poaching liquid through a fine sieve, and set aside to cool. (Straining helps to get rid of any solids and debris.)
- Once cooled, lift off any surface fat. I like to use paper kitchen toweling for this. I just keep sweeping it over the top and it lifts and absorbs all the grease. You could also put it into the fridge to chill and the fat would harden to the point where you can just lift it off quite easily. (This works perfectly if you poach your chicken the day before.)
- Remove all the meat from the chicken carcass, discarding any fat, bone or gristle. Cut into large bite sized pieces and place in a lightly greased gratin dish. (You don't want your pieces to be overly large. 2 inch chunks are perfect.)
- To make the sauce: Melt the butter in a large saucepan. Add the flour and cook over medium low heat for at least three minutes, without browning. (Browning the flour will alter the flavor and color of the sauce.)
- Gradually whisk in the hot chicken stock, white wine and the cream. Cook and stir until bubbly and thickened. (Don't think about the calories, lol)
- Whisk in the gruyere cheese, mustard and tarragon. Taste and adjust the seasoning as needed with some sea salt and black pepper. Simmer for about 20 minutes over low heat. (This simmer helps the flavors to really meld together.)
- Pre-heat the oven to 450*F/230*C/gas mark 7. Pour the sauce over the chicken in the gratin dish.
- Mix the bread crumbs and Cheddar and Parmesan cheeses together and sprinkle evenly over top.
- Bake the dish in the heated oven for 20 to 25 minutes, until golden brown and bubbly. Remove from the oven and serve.
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER ROAST CHICKEN INSTEAD OF POACHING A WHOLE ONE?
Certainly you can use leftover roast chicken so long as you use the same amount. You will end need 3 to 4 cups of cooked chicken.
IS IT WORTH POACHING MY OWN CHICKEN FOR THIS RECIPE?
Absolutely. Poaching your own chicken ensures rich and moist meat and a lovely flavored stock to use in the sauce.
CAN I POACH THE CHICKEN AHEAD OF TIME?
Yes you can poach the chicken the night before. Simply poach as per the recipe and then remove the chicken from the bones, discarding the skin and bone. Refrigerate in covered container along with the stock in another covered container. This will also make it easier to remove the fat from the stock. When you are ready to make the casserole, cut the chicken into pieces, place into the dish and then make the sauce to pour over top. Proceed as per the recipe.
CAN I USED DRIED TARRAGON INSTEAD OF FRESH?
Yes, while fresh will give you a fresher flavor, you can use dried tarragon. You will need roughly half the amount.
CAN I USE SOMETHING IN THE PLACE OF WHITE WINE IN THE SAUCE?
Feel free to substitute it with a non-alcoholic white wine, additional stock, or unsweetened white grape juice.
CAN THE RECIPE BE CUT IN HALF?
Yes, you can easily cut the recipe in half if you only want to make a small amount.
CAN I FREEZE THIS CASSEROLE?
Yes, this will freeze well. Simply pack into an airtight freezer container, label, date and freeze. To serve thaw in the refrigerator overnight and then gently reheat in a warm oven until completely heated through.
WHAT CAN I SERVE ON THE SIDE OF THIS?
This goes very well with boiled new potatoes and a salad on the side.
A FEW OTHER CHICKEN
CASSEROLE RECIPES YOU MIGHT ALSO ENJOY
I love chicken casseroles and making the most out of every scrap of cooked chicken. Here are a few other recipes you might also enjoy!
GRANDMA'S CHINESE CHICKEN CASSEROLE - This cozy, old‑fashioned casserole is one of those comforting dishes that has stood the test of time — even if there’s nothing particularly “Chinese” about it beyond the crispy chow mien noodles and salted cashews on top. What it is, though, is creamy, crunchy, hearty, and incredibly satisfying. It’s the kind of dish that feels nostalgic, homey, and deeply comforting — the sort of casserole you make when you want something easy, creamy, and absolutely delicious. If you are looking for an extra creamy, delicious and rich chicken casserole… you have just struck gold.
CHICKEN & DUMPLING CASSEROLE - This is one of those magical, old‑fashioned comfort dishes that feels like it came straight from a church supper or a grandmother’s kitchen. It starts with something wonderfully simple — a bit of shredded rotisserie chicken scattered over melted butter in the bottom of the dish — and from there, the magic happens. A quick dumpling batter made from flour, milk, baking powder, and salt is drizzled over the chicken in little puddles (it’s not meant to cover everything) . Then comes the part that feels almost like a pudding cake: a mixture of cream of chicken soup and broth is poured over the top — without stirring — and the whole thing goes into the oven to work its magic. As it bakes a rich savory gravy forms underneath while soft, golden dumplings puff up on top. Delicious!
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Yield: Serves 6
Chicken Savoyarde
Prep time: 2 HourCook time: 25 MinTotal time: 2 H & 25 M
French Bistro style Chicken. This is not much more than a glamorous chicken casserole and so very easy to make. It's a great way to dress up leftover turkey or chicken if that's all you have, but well worth the extra effort and expense of buying a chicken purposely to poach and dress up in this simple but decadently delicious manner. This will have them scrambling for seconds.
Ingredients
For the chicken:
- 1 (4 1/2 lb) free range chicken, organic if possible
- 2 small onions, cut in half and stuck with two cloves
- 2 carrots, peeled and cut in half lengthwise
- 3 stick of celery, halved (preferably with some leaves attached)
- 2 leeks, trimmed and well washed
- 2 bay leaves
- 2 springs of thyme
- salt
For the Sauce:
- 4 TBS (60g) butter
- 1/2 cup (60g) plain flour
- 1 3/4 cup (415ml) of the stock, reserved from poaching the chicken
- 1 1/8 cup (285ml) dry white wine
- 1 cup (240ml) double cream
- 2/3 cup (180g) gruyere cheese, grated
- 1 TBS Dijon mustard
- 2 ounces tarragon leaves, chopped (scant quarter cup)
- sea salt and freshly ground black pepper to taste
For the topping:
- 1 cup (60g) of fresh white bread crumbs
- 1/4 cup (30g) of grated strong cheddar cheese
- 2 TBS of grated Parmesan cheese
Instructions
- To Poach the chicken: Put the chicken into a large pot along with cold water, barely enough to cover it. Add the vegetables and herbs and a good sprinkling of salt. Bring to the boil, then reduce the heat immediately and poach very gently for around an hour and a half.
- Once cooked thoroughly and tender, lift the chicken very carefully out of the poaching liquid onto a plate and allow it to cool. Strain the poaching liquid through a fine sieve, and set aside to cool.
- Once cooled, lift off any surface fat. I like to use paper kitchen toweling for this. I just keep sweeping it over the top and it lifts and absorbs all the grease. You could also put it into the fridge to chill and the fat would harden to the point where you can just lift it off quite easily.
- Remove all the meat from the chicken carcass, discarding any fat, bone or gristle. Cut into large bite sized pieces and place in a lightly greased gratin dish.
- To make the sauce: Melt the butter in a large saucepan. Add the flour and cook over medium low heat for at least three minutes, without browning.
- Gradually whisk in the hot chicken stock, white wine and the cream. Cook and stir until bubbly and thickened.
- Whisk in the gruyere cheese, mustard and tarragon. Taste and adjust the seasoning as needed with some sea salt and black pepper. Simmer for about 20 minutes over low heat.
- Pre-heat the oven to 450*F/230*C/gas mark 7. Pour the sauce over the chicken in the gratin dish.
- Mix the bread crumbs and Cheddar and Parmesan cheeses together and sprinkle evenly over top.
- Bake the dish in the heated oven for 20 to 25 minutes, until golden brown and bubbly. Remove from the oven and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Step back in time with this Vintage 1930’s Pineapple Upside‑Down Cake, a true classic from the era when home bakers relied on simple pantry staples and a whole lot of heart. This old‑fashioned dessert is everything we love about retro baking — buttery caramelized pineapple, jewel‑bright cherries, and a tender, moist from scratch cake that turns out perfectly every time. It’s the kind of recipe that has been passed down through generations, cherished for its reliability, beauty, and irresistible flavor.
Whether you’re craving a taste of nostalgia, looking for a dessert that always impresses, or simply love the charm of vintage recipes, this Pineapple Upside‑Down Cake delivers. It’s easy to make, wonderfully comforting, and brings that timeless 1930s magic right into your modern kitchen. One slice and you’ll understand why this classic has never gone out of style.
Eileen had been wanting me to make her a Pineapple Upside Down Cake for weeks now. She said she had not had one since she had been living at home eons ago. I finally got around to baking her one today and she is one very happy camper!
As you know I really love vintage recipes. I feel they still have a lot of value in today's world, and I am a sentimental sort of person, so vintage recipes really speak to the heart of me. They have been pleasing individual and families for many, many years. What could ever be wrong about that!
I got this recipe from the Better Homes & Gardens All-time Favorites Cookbook. It is chocker-block full of lovely vintage recipes that have withstood the test of time. Today's cake recipe is from the 1930's and is one that our grandmothers and great grandmothers might have baked.
I loved that it did not use either a cake mix, nor any shortening. All butter. Simple ingredients. Not a preservative in sight. Pure butter, organic sugar (My choice), farm fresh eggs and milk. A quality unbleached flour. (Again, my choice.)
I did use tinned pineapple as that is all I had, and maraschino cherries are maraschino cherries, the manufacture of which can be a bit spurious, but there are not a lot of them. They do make for a very pretty cake.
Eileen was in Upside Down Cake Heaven. This was a moist and delicious cake with a beautiful crumb and lovely lush and sweet fruity topping. We enjoyed slices of this while it was still warm with some whippy cream. It was delicious!
INGREDIENTS NEEDED
TO MAKE
VINTAGE 1930'S PINEAPPLE UPSIDE DOWN CAKE
For the most part, simple pantry ingredients.
For the topping/base:
- 2 TBS butter
- 1/3 cup (56.7g) soft light brown sugar, packed
- 1 TBS pineapple juice
- 5 pineapple rings
- 5 maraschino cherries
For the cake batter:
- 1 1/3 cups (160g) plain all-purpose flour
- 2/3 cup (133g) granulated sugar
- 2 tsp baking powder
- 2/3 cup (180ml) milk
- 1/4 cup (57g) butter, softened
- 1 large egg
- 1 tsp vanilla extract
NOTES ON INGREDIENTS NEEDED
TO MAKE
VINTAGE 1930'S PINEAPPLE UPSIDE DOWN CAKE
- Make sure all of your ingredients are at room temperature. Take any butter, milk and eggs out from the refrigerator at least half an hour prior to beginning.
- Measure everything exactly as per the recipe requirements. Baking is an exact science.
- You can freeze any pineapple rings that don't get used in an airtight container for another time.
- Pat your fruit dry with paper towels before using.
- In the U.K. I would use caster sugar and not granulated sugar for the cake.
- Pack your brown sugar tightly into the measuring cup.
- I used whole milk as that is all I keep in the house.
- I used salted butter and pure vanilla extract.
HOW TO MAKE
VINTAGE 1930'S PINEAPPLE UPSIDE DOWN CAKE
This is really a very simple cake to make. Just read through and follow the instructions carefully.
- Preheat the oven to 350*F/180*C/ gas mark 4. Place the 2 TBS butter into a 9-inch round, 2-inches deep, baking tin. Pop into the oven to melt while the oven preheats. Once the butter has melted, remove from the oven. (Don't let it brown, remove it from the oven as soon as it has melted.)
- Add the brown sugar and pineapple juice to the melted butter. Whisk together to combine well and spread out to cover the bottom of the pan. (I used a small metal teaspoon to do this. It worked great. Make sure you cover the entire bottom.)
- Cut four of the pineapple rings/slices in half and arrange around the outside of the pan. Put one full ring in the center. (Normally I have kept the slices whole, but was intrigued that in this old recipe they are cut in half. This made for a pretty presentation, and made a little bit of pineapple go a long way.)
- Cut four of the maraschino cherries in half and place in the center of each half ring of pineapple and place the fifth cherry in the middle of the center full ring of pineapple. (I did not cut the cherry in the middle in half. I think you could probably use whole cherries all around without any problems.)
- Whisk the flour, sugar and baking powder together in a bowl to combine well. Add the softened butter, milk, egg and vanilla. Beat on low until combined and then beat on medium for one minute until smooth. (Whisking the flour together first evenly distributes the baking powder in the cake batter.)
- Spoon the batter carefully over the pineapple in the pan to cover, smoothing it out. (Try not to dislodge any of the pineapple or cherries.)
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Leave to cool in the pan on a wire rack for 5 minutes. (This is important.)
- Loosen sides and carefully invert onto a plate. (I did not have the problem that I have had with other cakes and there being too much topping. This amount was just right. I did manage to dislodge the pineapple and topping a bit, but it was nothing that a good spoon and a tiny bit of effort couldn't fix.)
- Serve warm and cut into wedges with or without whipped cream or vanilla ice cream. (We enjoyed it with squirty whipped cream.)
HINTS AND TIPS FOR BEST RESULTS
WHEN MAKING
VINTAGE 1930'S PINEAPPLE UPSIDE DOWN CAKE
- Read through the recipe completely before beginning to help familiarize yourself with any ingredients equipment, etc. that you might need to make this cake.
- Assemble all of the ingredients before you begin. This can help to prevent you from leaving anything out by accident.
- Have all of your ingredients at room temperature for the best results.
- Dry the fruit before using. Pat dry using some paper kitchen towels.
- Don't overbeat the cake batter. This will toughen the batter. You need only mix things together until smooth and evenly combined.
- Use the correct size of pan for the recipe. This is meant to be baked in a 9-inch round cake tin. 2-inches deep.
- Leave the cake to cool in the pan for at least five minutes before loosening it around the edges and tipping it out onto a plate.
FREQUENTLY ASKED QUESTIONS
CAN THIS CAKE BE MADE AHEAD OF TIME?
You could certainly make it up to a few hours ahead of time, but this is a cake that is really best served on the day.
HOW DO I STORE ANY LEFTOVERS?
Leftovers should be refrigerated due to the fresh nature of the fruit. You may also freeze the cake for up to three months. Wrap in plastic cling film and then a layer of aluminum foil. Label, date and freeze.
CAN I USE FRESH PINEAPPLE TO MAKE THIS CAKE?
Yes, you can use fresh pineapple.
DO I NEED TO USE MARASCHINO CHERRIES?
Not at all, although they do make for a very pretty presentation. In their place you can use glace cherries, or toasted walnuts or pecans.
IS THERE ANY OTHER SIZE OF PAN I CAN USE?
You can use a 9-inch square baking tin if that is all you have. Bake times would remain the same.
A FEW OTHER DESSERT CAKES FOR YOU TO ENJOY
Cake for dessert? Count me in!!! Here are a few other versions on the same theme that you might also enjoy!
PEAR & MAPLE UPSIDE DOWN CAKE - This cake is a cozy twist on a nostalgic classic — a tender, maple‑kissed sponge baked over a glistening layer of buttery brown sugar, soft pears, and toasted pecans. The magic begins with tinned pear halves nestled into a maple‑sweetened caramel base, each one crowned with a pecan for a touch of rustic elegance. The batter itself is beautifully simple and old‑fashioned, inspired by the beloved Purity Cookbook, enriched with maple flavoring for a deeper, warmer sweetness that pairs perfectly with the fruit. Once flipped, the cake reveals its stunning mosaic of pears and pecans — golden, sticky, and utterly inviting. Served warm with a scoop of ice cream or a cloud of whipped cream, it’s the kind of dessert that feels both comforting and special.
RHUBARB UPSIDE DOWN CAKE - This cake is one of those bakes that feels like pure kitchen alchemy — simple ingredients transforming into something far more beautiful and delicious than the sum of their parts. Early forced rhubarb, with its brilliant pink color and delicate flavor, becomes the star here, melting into a glossy, sweet‑tart layer as it bakes beneath a soft, tender sponge. Its vivid hue and gentle tang make it the perfect ingredient to showcase in a cake meant to brighten the tail end of winter and welcome spring. As the cake bakes, the fruit and sugar topping softens into a luscious, almost jammy crown while the batter — light, fluffy, and beautifully old‑fashioned — rises around it. The result is a dessert that unmolds into a stunning mosaic of pink, glossy rhubarb, each slice offering that irresistible contrast of sweet sponge and tart fruit.
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Yield: 8 servings
1930's Pineapple Upside Down Cake
Prep time: 14 MinCook time: 40 MinTotal time: 54 Min
Pineapple, brown sugar, butter and pineapple juices bubble up to form a delicious topping in this quick and easy to make vintage recipe.
Ingredients
For the topping/base:
- 2 TBS butter
- 1/3 cup (56.7g) soft light brown sugar, packed
- 1 TBS pineapple juice
- 5 pineapple rings
- 5 maraschino cherries
For the cake batter:
- 1 1/3 cups (160g) plain all-purpose flour
- 2/3 cup (133g) granulated sugar
- 2 tsp baking powder
- 2/3 cup (180ml) milk
- 1/4 cup (57g) butter, softened
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Place the 2 TBS butter into a 9-inch round, 2-inches deep, baking tin. Pop into the oven to melt while the oven preheats. Once the butter has melted, remove from the oven.
- Add the brown sugar and pineapple juice to the melted butter. Whisk together to combine well and spread out to cover the bottom of the pan.
- Cut four of the pineapple rings/slices in half and arrange around the outside of the pan. Put one full ring in the center.
- Cut four of the maraschino cherries in half and place in the center of each half ring of pineapple and place the fifth cherry in the middle of the center full ring of pineapple.
- Whisk the flour, sugar and baking powder together in a bowl to combine well. Add the softened butter, milk, egg and vanilla. Beat on low until combined and then beat on medium for one minute until smooth.
- Spoon the batter carefully over the pineapple in the pan to cover, smoothing it out.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Leave to cool in the pan on a wire rack for 5 minutes.
- Loosen sides and carefully invert onto a plate.
- Serve warm and cut into wedges with or without whipped cream or vanilla ice cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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