Chicken Normandy (French Apple Cider Chicken) Recipe

Introduction

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting dish that beautifully balances savory and sweet flavors. Tender chicken thighs cook in a creamy apple cider sauce with fresh herbs and crisp apple slices, making it a perfect meal for any occasion.

Ingredients

• 6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 apple, cored and thinly sliced (preferably Granny Smith or Fuji)
• 1 cup dry French apple cider (or substitute with apple juice and a splash of white wine)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 teaspoons fresh thyme leaves (plus extra sprigs for garnish)
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh rosemary, finely chopped (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Season the chicken thighs with salt and pepper on both sides to enhance their flavor.
2. Step 2: Heat olive oil or butter in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove from pan and set aside.
3. Step 3: In the same pan, add the sliced onion and cook for about 5 minutes until softened and caramelized. Add minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Stir in apple slices, thyme leaves, and rosemary if using. Cook for 2-3 minutes until apples begin to soften.
5. Step 5: Pour in apple cider and chicken broth, scraping the pan bottom to loosen any browned bits. Bring to a simmer.
6. Step 6: Return the chicken thighs to the pan, skin side up. Cover, reduce heat to low, and simmer for 25-30 minutes until chicken is cooked through and tender.
7. Step 7: Remove chicken temporarily. Stir Dijon mustard and heavy cream into the pan and simmer uncovered until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
8. Step 8: Return chicken to the pan to warm briefly. Garnish with thyme sprigs and parsley if desired.
9. Step 9: Serve warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the creamy apple cider sauce fully.

Tips & Variations

• Use a crisp apple variety like Granny Smith or Fuji for a nice balance of sweetness and tartness.
• If you can’t find French apple cider, mix apple juice with a splash of white wine for a similar flavor.
• For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy alternative.
• Adding fresh rosemary is optional but adds a lovely fragrant touch that complements the thyme.

Storage

Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the chicken and to maintain the creamy texture of the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can be used; just reduce the simmering time slightly to prevent overcooking and drying out the meat.

Is it necessary to brown the chicken first?

Browning the chicken adds important flavor and texture to the dish, giving the skin a crispy finish and enhancing the depth of the sauce. It’s highly recommended.

Chicken Normandy (French Apple Cider Chicken) Recipe

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★★★★★

4.8 from 70 reviews

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting and elegant dish featuring succulent bone-in, skin-on chicken thighs cooked to crispy perfection and simmered in a fragrant sauce made from dry French apple cider, fresh apples, aromatic herbs, and creamy Dijon mustard. This rustic yet refined recipe balances savory richness with the bright sweetness of apples and cider, making it perfect for a cozy dinner served alongside crusty bread or mashed potatoes.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Chicken

• 6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or butter

For the Aromatics

• 1 medium onion, thinly sliced
• 2 cloves garlic, minced

For the Apple Influences

• 1 apple, cored and thinly sliced (preferably a crisp variety like Granny Smith or Fuji)
• 1 cup dry French apple cider (or substitute with apple juice and a splash of white wine)
• 1 cup chicken broth

For the Creamy Sauce

• 1/2 cup heavy cream
• 2 teaspoons fresh thyme leaves (plus extra sprigs for garnish)
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh rosemary, finely chopped (optional)

For Garnishing

• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt and freshly ground black pepper on both sides. This step enhances the natural flavor of the chicken and prepares it for browning.
2. Brown the Chicken: Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat. When hot, place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
3. Cook the Aromatics: In the same pan, add the thinly sliced onions. Cook for about 5 minutes until they soften and begin to caramelize. Add the minced garlic and cook for another 30 seconds until fragrant, enhancing the dish’s depth.
4. Add Apples and Herbs: Stir in the thinly sliced apples, fresh thyme leaves, and chopped rosemary if using. Cook for 2-3 minutes until the apples slightly soften, developing their flavor in the pan.
5. Deglaze: Pour in the dry French apple cider and chicken broth. Scrape the bottom of the pan with a wooden spoon to dislodge browned bits, adding rich flavor. Bring this mixture to a gentle simmer.
6. Return Chicken: Nestle the browned chicken thighs back into the pan skin side up. Cover the pan and reduce the heat to low. Let everything simmer gently for 25-30 minutes until the chicken is thoroughly cooked and tender.
7. Finish the Sauce: Remove the chicken temporarily. Stir Dijon mustard and heavy cream into the pan. Simmer uncovered for a few minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Return the chicken to the pan to warm through briefly. Garnish with fresh thyme sprigs and parsley if desired before serving.
9. Enjoy: Serve the Chicken Normandy warm with crusty bread, mashed potatoes, or sautéed greens to fully enjoy the creamy apple cider sauce and savory chicken.

Notes

• Using bone-in, skin-on chicken thighs adds flavor and keeps the meat juicy during cooking.
• For a crisp apple variety, Granny Smith or Fuji apples provide the best balance of tartness and sweetness.
• Dry French apple cider gives an authentic flavor, but you can substitute with apple juice and a splash of white wine if necessary.
• Caramelizing the onions slowly adds important sweetness and depth to the sauce.
• Simmer the chicken gently to avoid drying it out and to allow flavors to meld.
• Optional fresh rosemary adds an herbal note but can be omitted if you prefer.
• This dish pairs wonderfully with simple sides like mashed potatoes, crusty bread, or sautéed greens.

Keywords: Chicken Normandy, French apple cider chicken, bone-in chicken thighs, creamy apple sauce, French cuisine, savory apple chicken, skillet chicken recipe