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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
