Normandy Chicken – French Apple Cider Chicken Recipe

Introduction

Normandy Chicken, also known as French Apple Cider Chicken, is a comforting dish that beautifully blends tender chicken with the sweet and tangy flavors of apple cider and cream. It’s a perfect meal to showcase the subtle sweetness of apples paired with savory herbs.

Ingredients

• 8 chicken legs or thighs (bone-in with skin)
• 1 onion (diced)
• 1 clove garlic (minced)
• ½ apple (golden delicious or jonagold), peeled, cored and diced
• 1 apple (golden delicious or jonagold), peeled, cored and sliced in wedges
• 2 tablespoons flour
• 1 tablespoon Dijon mustard
• 1 tablespoon cooking oil
• 1 teaspoon butter
• 2 cups (or ½ litre) apple cider
• ½ cup (or 125 ml) chicken stock
• 1 cup (or 250 ml) light cream
• 3 sage leaves
• 2 bay leaves
• 1 tablespoon dried thyme or 2 sprigs of fresh thyme
• Salt and pepper to taste

Instructions

1. Step 1: Season the chicken legs with salt and pepper. Heat the cooking oil in a large pan over medium-high heat. Fry the chicken on all sides until golden brown, then remove from the pan and set aside.
2. Step 2: Add the diced onion to the same pan and fry for about 2 minutes until translucent. Stir in the minced garlic and diced half apple, cooking for another 2 minutes until caramelized.
3. Step 3: Sprinkle the flour over the onion mixture and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
4. Step 4: Return the chicken to the pan, then add Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock, stirring to combine.
5. Step 5: Bring the mixture to a boil. Reduce heat to medium-low and simmer gently, uncovered, for 45 minutes.
6. Step 6: While the chicken simmers, heat butter in a small frying pan over medium heat. Add the apple wedges and cook until golden brown and caramelized, about a few minutes.
7. Step 7: Pour in the light cream with the caramelized apple wedges, bring to a boil, then add this mixture to the chicken during the last 15 minutes of cooking.
8. Step 8: When cooked, adjust seasoning with salt and pepper. Serve the chicken garnished with fresh thyme leaves.

Tips & Variations

• Use golden delicious or jonagold apples for a balance of sweetness and tartness that complements the dish well.
• For a richer sauce, substitute light cream with heavy cream or crème fraîche.
• To add extra depth, finish with a splash of calvados or apple brandy just before serving.
• If you prefer, remove the chicken skin after browning to reduce fat content without losing flavor during cooking.

Storage

Store leftover Normandy Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from separating. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs or thighs?

Yes, chicken breasts can be used, but keep in mind they cook faster and can dry out. Reduce cooking time accordingly and monitor closely to keep the meat tender.

Is it possible to make this recipe without cream?

Yes, you can omit the cream for a lighter sauce. Use extra chicken stock or apple cider to maintain enough liquid and adjust the seasoning to your taste.

Normandy Chicken – French Apple Cider Chicken Recipe

---

★★★★★

4.8 from 65 reviews

• Author: Julian
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Normandy Chicken is a classic French dish featuring tender chicken legs cooked in a rich, creamy apple cider sauce with caramelized apples, herbs, and a touch of Dijon mustard. This comforting, flavorful recipe combines savory and sweet elements, perfectly balanced by the fresh herbs and light cream, making it an ideal meal for family dinners or special occasions.

---

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 8 chicken legs or thighs (bone-in with skin)
• Salt and pepper to taste

Vegetables and Fruit

• 1 onion (diced)
• 1 clove garlic (minced)
• ½ apple (golden delicious or jonagold) (peeled, cored and diced)
• 1 apple (golden delicious or jonagold) (peeled, cored and sliced in wedges)

Dry Ingredients and Herbs

• 2 tablespoons flour
• 3 sage leaves
• 2 bay leaves
• 1 tablespoon dried thyme or 2 sprigs of fresh thyme

Liquids and Fats

• 1 tablespoon Dijon mustard
• 1 tablespoon cooking oil
• 1 teaspoon butter
• 2 cups (or ½ litre) apple cider
• ½ cup (or 125 ml) chicken stock
• 1 cup (or 250 ml) light cream

---

Instructions

1. Season and Fry: Season the chicken legs with salt and pepper to taste. Heat the cooking oil in a large pan over medium-high heat and fry the chicken legs on all sides until they turn golden brown. Remove the chicken from the pan and set aside to retain the juices and color.
2. Sauté Aromatics and Apples: In the same pan, add the diced onion and fry for about 2 minutes until it becomes translucent. Add the minced garlic and diced half apple, sautéing together for 2 more minutes until the mix caramelizes slightly. Sprinkle the flour over the mixture, stirring well to coat everything, and fry for an additional minute to cook the flour taste out.
3. Combine and Boil: Return the browned chicken to the pan. Add the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock. Bring the entire mixture to a boil to meld the flavors and start cooking the chicken thoroughly.
4. Simmer Gently: Once boiling, reduce the heat to medium-low and allow the dish to simmer uncovered for 45 minutes. This gentle simmer will tenderize the chicken and concentrate the flavors in the sauce.
5. Caramelize Apple Wedges with Cream: While the chicken simmers, heat the butter in a small frying pan over medium heat. Add the apple wedges and cook for a few minutes until they are golden brown and caramelized. Pour in the light cream, bringing it to a boil, creating a rich, creamy accompaniment for the chicken.
6. Add Creamed Apples to Chicken: Incorporate the caramelized apple wedges and cream into the chicken pot during the last 15 minutes of cooking. This adds a luscious, sweet creaminess and texture contrast to the sauce.
7. Season and Serve: Taste the dish and adjust salt and pepper as needed. Serve the Normandy Chicken garnished with fresh thyme for an aromatic presentation and enhanced flavor.

Notes

• Use bone-in, skin-on chicken for the best flavor and juiciness.
• Golden delicious or jonagold apples provide the perfect balance of sweetness and tartness but feel free to substitute with any firm sweet apple variety.
• If you prefer a thicker sauce, you can increase the flour slightly or reduce the sauce further by simmering uncovered longer.
• This dish pairs wonderfully with mashed potatoes, steamed green beans, or a fresh green salad.
• For a richer flavor, you can substitute light cream with heavy cream, but it will increase the fat content.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Stovetop
• Method: Stovetop
• Cuisine: French

Keywords: Normandy Chicken, French Apple Cider Chicken, chicken thighs recipe, creamy apple chicken, French cuisine, autumn recipes