Name: Chicken Normandy – 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); 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; 1 apple (golden delicious or jonagold, peeled, cored and sliced into wedges)

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Introduction

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

This image shows a black pot filled with cooked chicken thighs browned on top, sitting in a creamy light yellow sauce. Thin, pale yellow apple slices are mixed with the chicken, scattered evenly throughout the dish creating soft layers. Bright green thyme sprigs and a couple of light brown bay leaves rest on top as garnish. The pot is placed on a wooden board over a white marbled surface, with a green apple in the background. The sauce looks smooth and thick, coating the chicken and apples gently. 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 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. Fry the chicken on all sides until golden brown. Remove from the pan and set aside.
Step 2: Add the diced onion to the pan and fry for 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. Fry for 1 minute to cook the flour.
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 everything to a boil. Reduce heat to medium-low and let it simmer uncovered for 45 minutes.
Step 4: While the chicken simmers, heat butter in a small pan over medium heat. Add the apple wedges and cook for a few minutes until golden brown and caramelized. Pour in the light cream and bring to a boil. Add this creamy apple mixture to the chicken during the last 15 minutes of cooking.
Step 5: Season with additional salt and pepper if needed. Serve the Chicken Normandy garnished with fresh thyme leaves for a fragrant finish.

Tips & Variations

For extra richness, you can substitute the light cream with heavy cream or crème fraîche.
Using bone-in skin-on chicken keeps the meat juicy and flavorful during cooking.
If you prefer a thicker sauce, remove the chicken once cooked and simmer the sauce longer until it reduces to your liking.
Fresh sage and thyme give a brighter herb flavor, but dried herbs work well if fresh aren’t available.

Storage

Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of chicken stock or cream when reheating to loosen it.

How to Serve

A white plate with floral patterns holds a cooked chicken drumstick with a golden-brown, slightly crispy skin on the left side. Around the drumstick, there are several chunks of pale yellow boiled potatoes, some whole and some cut in half, with a smooth texture. Small green sprigs of herbs lay on top of the chicken and potatoes, adding a fresh touch. In the background, there is a red pot decorated with white and yellow flower designs, partially filled with more cooked chicken and potatoes. To the right of the plate, a glass of amber-colored drink reflects soft light. The whole scene is set on a white marbled surface. 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 more easily. Adjust cooking times and keep an eye on the chicken to avoid overcooking.

Is apple cider vinegar a good substitute for apple cider?

Apple cider vinegar is much more acidic and not a suitable substitute. If you don’t have apple cider, try using apple juice or a mix of white grape juice and a splash of vinegar instead.