Normandy Chicken – French Apple Cider Chicken Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
