Name: Normandy Chicken – 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 tablespoon cooking oil; 1 teaspoon butter; 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 into wedges; 2 tablespoons flour; 1 tablespoon Dijon mustard; 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 fresh thyme; Salt and pepper to taste

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Introduction

Normandy Chicken is a comforting French dish featuring tender chicken simmered in a flavorful apple cider sauce. The combination of caramelized apples, aromatic herbs, and creamy cider sauce makes it a perfect meal for cozy evenings.

This image shows two white plates with floral designs holding a meal. Each plate has a piece of browned chicken covered with light brown sauce and small bits of onions, positioned near the center and slightly to the side. Next to the chicken are three whole light yellow potatoes and slices of cooked yellow potatoes with a soft texture placed at the base of the chicken. Some tiny green herbs rest on top of the chicken adding a touch of fresh color. Both plates are set on a white marbled surface. To the right, there is a clear glass containing a light golden drink. 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 into 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 of 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 and fry the chicken on all sides until golden brown. Remove the chicken from the pan and set aside.
Step 2: Add the diced onion to the same pan and cook for 2 minutes until translucent. Stir in the minced garlic and diced half apple and sauté for 2 minutes until caramelized. Sprinkle the flour over the mixture and stir well to coat everything. Cook for an additional minute.
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. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 45 minutes.
Step 4: While the chicken simmers, heat the butter in a separate small frying pan over medium heat. Add the apple wedges and cook until golden brown and caramelized, about a few minutes. Pour in the light cream and bring to a boil.
Step 5: Add the cooked apple wedges and cream to the chicken during the last 15 minutes of cooking. Season the dish with additional salt and pepper to taste. Serve hot garnished with fresh thyme.

Tips & Variations

For a richer flavor, use fresh thyme instead of dried. If unavailable, rosemary pairs well with apple cider too.
If you prefer a thicker sauce, simmer it uncovered for a few extra minutes before adding the cream and apples.
Serve the dish with crusty bread or steamed green beans for a full meal.

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 to prevent the cream from curdling. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

A black pot filled with six browned chicken pieces cooked in a creamy beige sauce, mixed with sliced light yellow apples and small green herb leaves scattered on top. The chicken pieces show a slight char and are partly submerged in the sauce, with a few bay leaves floating. The pot sits on a wooden board on a white marbled surface with a green apple in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of legs or thighs?

Yes, but chicken breasts may dry out more easily. Reduce the cooking time and keep an eye on the texture to avoid overcooking.

Is there a non-alcoholic substitute for apple cider?

Yes, you can use unsweetened apple juice or a mix of apple juice and a splash of white grape juice to maintain the fruity flavor without alcohol.