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Normandy Chicken – French Apple Cider Chicken Recipe

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★★★★★

4.7 from 106 reviews

Normandy Chicken is a classic French dish featuring tender chicken legs simmered in a rich apple cider sauce with caramelized apples, onions, and aromatic herbs. This comforting recipe combines the sweetness of apples with the savory depth of Dijon mustard, fresh sage, thyme, and bay leaves, resulting in a flavorful one-pan meal perfect for cozy dinners.

Ingredients

Scale

Chicken and Seasoning

  • 8 chicken legs or thighs, bone-in with skin
  • Salt and pepper to taste
  • 1 tablespoon cooking oil
  • 1 teaspoon butter

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 into wedges

Dry Ingredients

  • 2 tablespoons flour

Liquids and Dairy

  • 1 tablespoon Dijon mustard
  • 2 cups (½ litre) apple cider
  • ½ cup (125 ml) chicken stock
  • 1 cup (250 ml) light cream

Herbs and Spices

  • 3 sage leaves
  • 2 bay leaves
  • 1 tablespoon dried thyme or 2 sprigs fresh thyme
  • Salt and pepper to taste

Instructions

  1. Prepare and Brown the Chicken: Season the chicken legs generously with salt and pepper. Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Fry the chicken legs on all sides until golden brown, about 6-8 minutes. Remove the chicken from the pan and set aside.
  2. Sauté Onion, Garlic, and Apple: In the same pan, add the diced onion and cook for 2 minutes until translucent. Add the minced garlic and diced half apple, then sauté for an additional 2 minutes until the mixture caramelizes lightly.
  3. Add Flour and Coat Ingredients: Sprinkle 2 tablespoons of flour over the sautéed mixture, stirring well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
  4. Combine Chicken and Flavorings: Return the browned chicken to the pan. Add 1 tablespoon Dijon mustard, the bay leaves, thyme, and sage leaves. Pour in 2 cups apple cider and ½ cup chicken stock. Bring the mixture to a boil over medium heat.
  5. Simmer the Chicken: Once boiling, reduce heat to medium-low and simmer uncovered for 45 minutes, allowing the chicken to cook through and the flavors to meld.
  6. Caramelize Apple Wedges: While the chicken simmers, heat 1 teaspoon 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.
  7. Add Cream and Finish Sauce: Pour 1 cup light cream into the caramelized apples, bringing it to a boil. Carefully add this creamy apple mixture back to the chicken in the last 15 minutes of cooking to enrich the sauce and infuse the apples’ sweetness.
  8. Final Seasoning and Serve: Taste the sauce and season with additional salt and pepper as needed. Garnish with fresh thyme if desired and serve warm.

Notes

  • Use bone-in, skin-on chicken legs or thighs for the best flavor and moisture.
  • If fresh herbs are unavailable, dried herbs can be substituted; reduce dried thyme quantity slightly for flavor balance.
  • Caramelizing the apple wedges separately enhances their sweetness and adds texture contrast to the dish.
  • This dish pairs wonderfully with mashed potatoes or crusty bread to soak up the rich sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Normandy Chicken, French apple cider chicken, chicken thighs, comfort food, apple cider recipe, French cuisine

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