Normandy Chicken – French Apple Cider Chicken Recipe
Normandy Chicken, also known as French Apple Cider Chicken, is a classic French dish combining tender chicken legs with a flavorful apple cider sauce enriched by cream and aromatic herbs. The recipe features caramelized apples and a savory mustard-infused gravy, creating a harmonious balance of sweet and savory flavors perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Chicken and Seasoning
- 8 chicken legs or thighs (bone-in with skin)
- salt and pepper to taste
Vegetables and Fruits
- 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
- 2 tablespoons flour
- 1 tablespoon dried thyme or 2 sprigs of fresh thyme
- 3 sage leaves
- 2 bay leaves
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. Fry the chicken legs on all sides until golden brown. Remove the chicken from the pan and set aside to rest.
- Sauté: In the same pan, add the diced onion and fry for about 2 minutes until translucent. Add the minced garlic and the diced half apple. Sauté together for another 2 minutes until the mixture is caramelized. Sprinkle in the flour and stir continuously to coat the ingredients evenly. Fry for an additional 1 minute to cook the flour.
- 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 over medium-high heat, stirring occasionally.
- Simmer: Once boiling, reduce the heat to medium-low and allow the dish to simmer, uncovered, gently for 45 minutes to develop flavor and tenderize the chicken.
- Cook apples in cream: While the chicken simmers, heat the butter in a small frying pan over medium heat. Add the sliced apple wedges and cook them until golden brown and caramelized, about 3-5 minutes. Pour in the light cream and bring it to a boil, allowing it to thicken slightly.
- Combine apples and finish cooking: Add the cream and browned apple wedges to the chicken during the last 15 minutes of simmering, mixing gently to incorporate the flavors.
- Serve: Season the dish with additional salt and pepper to taste. Garnish with fresh thyme and serve warm.
Notes
- Bone-in chicken thighs provide more flavor and moisture than boneless variants.
- Using golden delicious or jonagold apples offers a sweet and tart balance perfect for this recipe.
- If preferred, fresh herbs can be substituted for dried for a fresher flavor.
- Serve Normandy Chicken with crusty bread, mashed potatoes, or steamed vegetables to make a complete meal.
- Make sure to caramelize the apple wedges properly for the best flavor in the cream sauce.
Keywords: Normandy Chicken, French Apple Cider Chicken, chicken thighs, apple cider sauce, caramelized apples, Dijon mustard, French cuisine
