Normandy Chicken – French Apple Cider Chicken Recipe

Introduction

Normandy Chicken is a comforting French dish that features tender chicken cooked in a rich apple cider sauce. With hints of caramelized apples and aromatic herbs, it’s a delightful meal perfect for a cozy dinner.

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 (½ litre) apple cider
• ½ cup (125 ml) chicken stock
• 1 cup (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 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 well to coat. Cook for 1 minute.
3. Step 3: Return the chicken to the pan. Add the Dijon mustard, bay leaves, thyme, and sage. Pour in the apple cider and chicken stock, then bring to a boil.
4. Step 4: Once boiling, reduce the heat to medium-low and simmer uncovered for 45 minutes, allowing the flavors to meld and the chicken to cook through.
5. Step 5: Meanwhile, heat the butter in a small frying pan over medium heat. Add the apple wedges and cook until they are golden brown and caramelized.
6. Step 6: Pour the light cream into the pan with the apple wedges and bring to a boil. Then add this mixture to the chicken during the last 15 minutes of cooking.
7. Step 7: Adjust seasoning with salt and pepper to taste. Serve the Normandy Chicken garnished with fresh thyme.

Tips & Variations

• Use bone-in, skin-on chicken for the most flavorful and juicy results.
• If you prefer a thicker sauce, let it reduce a bit longer uncovered before adding the cream.
• Swap out the sage for rosemary if you like a slightly different herbal note.
• Serve with crusty bread or creamy mashed potatoes to soak up the delicious 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, stirring occasionally, or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of milk or stock when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this recipe?

Yes, tart apples like Granny Smith work well too, but sweeter varieties like golden delicious or jonagold provide a nice balance of flavor and caramelization.

Is it possible to make this recipe without cream?

Yes, you can omit the cream for a lighter sauce. The dish will still be flavorful thanks to the cider, herbs, and caramelized apples.

Normandy Chicken – French Apple Cider Chicken Recipe

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Normandy Chicken is a classic French dish featuring tender chicken legs simmered in a rich apple cider sauce infused with aromatic herbs, garlic, onions, and caramelized apples. This comforting one-pan meal balances savory and sweet flavors, perfect for a cozy dinner inspired by the Normandy region’s bounty of apples and cream.

• Author: Sana
• 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

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Chicken and Seasoning

• 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

• 2 tablespoons flour
• 1 tablespoon Dijon mustard

Liquids and Fats

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

Herbs

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

Instructions

1. Season and Fry: Season the chicken legs generously with salt and pepper. Heat the cooking oil in a large pan over medium-high heat. Fry the chicken legs on all sides until they develop a golden-brown crust. Remove the chicken from the pan and set aside to rest.
2. Sauté Aromatics and Apples: In the same pan, add the diced onion and fry for about 2 minutes until translucent. Add the minced garlic and diced half apple, sautéing for another 2 minutes until caramelized. Stir in the flour and coat the mixture well, frying for 1 minute to cook out the raw taste.
3. Prepare to Boil: Return the chicken legs 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 over medium-high heat.
4. Simmer Chicken: Once boiling, reduce the heat to medium-low and let everything simmer uncovered for 45 minutes to allow the chicken to cook through and the flavors to meld.
5. Caramelize Apple Wedges with Cream: While the chicken simmers, heat the butter in a small frying pan over medium heat. Add the sliced apple wedges and cook for a few minutes until they become golden brown and caramelized. Pour in the light cream and bring to a boil. This creamy apple mixture will be added to the chicken shortly.
6. Finish Cooking: Add the caramelized apple wedges and cream mixture to the chicken during the last 15 minutes of its cooking time to enrich the sauce and introduce creamy sweetness.
7. Season and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the Normandy Chicken hot, garnished with fresh thyme for an aromatic finish.

Notes

• Using bone-in, skin-on chicken legs ensures juiciness and flavor for this dish.
• Golden delicious or jonagold apples work best due to their balance of sweetness and tartness.
• If fresh thyme is unavailable, dried thyme is a suitable substitute.
• Simmering uncovered allows the sauce to reduce and thicken naturally.
• This dish pairs well with roasted potatoes, crusty bread, or steamed green vegetables.

Keywords: Normandy Chicken, French apple cider chicken, apple cider chicken recipe, creamy apple chicken, rustic French chicken, sautéed apples, herb chicken recipe