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Chicken Normandy – French Apple Cider Chicken Recipe

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★★★★★

4.7 from 90 reviews

Chicken Normandy is a classic French dish featuring succulent chicken legs simmered in a rich and creamy apple cider sauce with caramelized apples, onions, and aromatic herbs. This comforting and flavorful recipe balances the sweetness of golden apples with the savory depth of Dijon mustard and fresh thyme, perfect for a cozy dinner.

Ingredients

Scale

Chicken and Seasoning

  • 8 chicken legs or thighs (bone-in with skin)
  • Salt and pepper to taste

Sauté Base

  • 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

Liquids and Herbs

  • 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

Additional

  • 1 apple (golden delicious or jonagold, peeled, cored and sliced into wedges)

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 turn golden brown and the skin is crispy. Remove the chicken from the pan and set aside.
  2. Sauté Onion, Garlic, and Apple: In the same pan, add the diced onion and sauté for about 2 minutes until translucent. Add the minced garlic and the diced half apple, then cook for an additional 2 minutes until the mixture caramelizes slightly.
  3. Add Flour: Sprinkle the flour over the sautéed ingredients and stir well to coat everything evenly. Continue frying for 1 minute to cook out the raw flour taste.
  4. Combine Chicken and Herbs: Return the browned chicken legs to the pan. Stir in the Dijon mustard, bay leaves, thyme, and sage leaves to infuse flavors.
  5. Add Liquids and Boil: Pour in the apple cider and chicken stock. Bring the mixture to a vigorous boil over medium-high heat.
  6. Simmer: Once boiling, reduce the heat to low-medium and let the chicken simmer uncovered gently for 45 minutes, allowing the meat to cook thoroughly and the flavors to meld.
  7. Prepare Caramelized Apple Wedges: While the chicken simmers, heat butter in a small frying pan over medium heat. Add the apple wedges and cook for a few minutes until they become golden brown and caramelized.
  8. Add Cream and Finish Sauce: Pour the light cream into the pan with the caramelized apples and bring to a boil. Add this creamy apple mixture to the chicken during the last 15 minutes of simmering to enrich the sauce.
  9. Final Seasoning and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the Chicken Normandy garnished with fresh thyme leaves for a fragrant, elegant finish.

Notes

  • For best flavor, use fresh herbs if available, but dried thyme works well.
  • Choose sweet-tart apple varieties like Golden Delicious or Jonagold for optimal taste.
  • You can substitute light cream with half-and-half for a lighter sauce.
  • Serve with mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce.

Keywords: Chicken Normandy, French chicken recipe, apple cider chicken, creamy chicken dish, caramelized apples, French cuisine

Find it online: https://leofoster.com/chicken-normandy-french-apple-cider-chicken-recipe/