Name: Normandy Chicken – French Apple Cider Chicken Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 8 chicken legs or thighs (bone-in with skin); salt and pepper to taste; 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 dried thyme or 2 sprigs of fresh thyme; 3 sage leaves; 2 bay leaves; 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

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Introduction

Normandy Chicken is a comforting French dish that combines tender chicken with the sweet and tangy flavors of apple cider and cream. This recipe balances savory herbs, caramelized apples, and a creamy sauce, making it perfect for a cozy dinner.

The image shows a black pot filled with a creamy, light yellow sauce containing several browned pieces of chicken, roughly six, with a slight char on top. Mixed in the sauce are peeled, light-colored potato slices, evenly spread around the chicken. Fresh green sprigs of herbs and whole bay leaves are scattered on top, adding a touch of color and freshness. The pot is set on a round wooden board with a yellow apple visible in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken legs with salt and pepper. Heat the cooking oil in a large pan over medium-high heat and fry the chicken on all sides until golden brown. Remove the chicken and set aside.
Step 2: Add the diced onion to the pan and cook for about 2 minutes until translucent. Stir in the minced garlic and diced half apple, sautéing for another 2 minutes until caramelized. Sprinkle the flour over the mixture and stir to coat everything well. Cook for an additional minute.
Step 3: Return the chicken to the pan. Add the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock, then bring the mixture to a boil.
Step 4: Reduce the heat to medium-low and let the dish simmer uncovered for 45 minutes, allowing the flavors to meld and the chicken to cook through.
Step 5: While the chicken simmers, melt the butter in a small frying pan over medium heat. Add the apple wedges and cook until golden brown and caramelized, then pour in the light cream and bring it to a boil.
Step 6: Add the caramelized apple wedges and cream to the chicken during the last 15 minutes of cooking to enrich the sauce.
Step 7: Adjust seasoning with salt and pepper to taste. Serve the Normandy chicken garnished with fresh thyme if desired.

Tips & Variations

Use a mix of golden delicious and jonagold apples for a balanced sweetness and tartness.
If you prefer a thicker sauce, remove the chicken once cooked and simmer the sauce until it reaches your desired consistency before adding the cream.
Fresh herbs can be substituted with dried if fresh is unavailable—just remember to reduce the quantity as dried herbs are more concentrated.
Serve with crusty bread or buttery mashed potatoes to soak up the flavorful sauce.

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, adding a splash of water or stock if the sauce has thickened too much. Avoid microwaving to preserve the texture and flavor.

How to Serve

A black pot contains a creamy dish with five browned chicken pieces partially submerged in a thick, light beige sauce. Yellow slices of cooked apple are scattered throughout, with green fresh thyme and bay leaves placed on top and around the chicken, adding contrast to the smooth sauce. The pot is set on a wooden board, with green apples and a checkered cloth in the white marbled background. The overall look is warm and hearty, with textures showing from the browned chicken skin to the tender apple slices and fresh herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs or thighs?

Yes, you can use chicken breasts, but they may cook faster and can dry out if overcooked. Adjust the simmering time accordingly and monitor closely to keep the meat tender.

Is it necessary to peel the apples?

Peeling the apples helps create a smoother sauce and more tender texture, but leaving the skin on is fine if you prefer extra texture and nutrients.