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Normandy Chicken – French Apple Cider Chicken Recipe

Normandy Chicken - French Apple Cider Chicken Recipe
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★★★★★

4.9 from 26 reviews

Normandy Chicken is a classic French dish featuring tender chicken legs cooked in a flavorful apple cider sauce with sautéed apples, herbs, and cream. This comforting meal combines the sweetness of apples with the savory flavors of thyme, sage, and Dijon mustard for an elegant yet rustic entrée perfect for cozy dinners.

Ingredients

Scale

Chicken and Seasoning

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

Vegetables and Aromatics

  • 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)

Sauce Ingredients

  • 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

Instructions

  1. Season and Fry: Season the chicken legs with salt and pepper to taste. Heat the cooking oil in a large pan over medium-high heat and fry the chicken legs on all sides until they turn a beautiful golden brown. This step helps to develop flavor and crisp the skin. Once browned, remove the chicken from the pan and set aside.
  2. Sauté Aromatics: In the same pan, add the diced onion and fry for about 2 minutes until it becomes translucent. Add the minced garlic and diced half apple, then sauté for another 2 minutes until caramelized and fragrant. This combination will start building the rich base of the sauce.
  3. Add Flour: Sprinkle the flour over the sautéed mixture and stir well to coat all ingredients. Fry for 1 more minute to cook out the raw flavor of the flour, which will help thicken the sauce later.
  4. Boil with Liquids and Herbs: Return the browned chicken to the pan. Add the Dijon mustard along with the bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock. Bring the entire mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow it to simmer uncovered for 45 minutes so that the chicken cooks through and the flavors meld perfectly.
  5. Caramelize Apple Wedges & Add Cream: While the chicken simmers, heat the butter in a small frying pan over medium heat. Add the apple wedges and cook for several minutes until they turn golden brown and caramelized. Pour in the light cream and bring it to a boil to create a rich creamy apple sauce.
  6. Combine and Finish Cooking: Add the caramelized apple wedges and cream mixture back into the chicken during the final 15 minutes of cooking. This step enriches the sauce with sweetness and creaminess.
  7. Season and Serve: Taste the sauce and adjust with salt and pepper as needed. Garnish with fresh thyme leaves and serve the Normandy Chicken hot alongside potatoes, crusty bread, or a light salad for a complete meal.

Notes

  • Use bone-in, skin-on chicken thighs or legs for the best flavor and moisture.
  • Golden Delicious or Jonagold apples are ideal due to their sweetness and firmness, but Granny Smith can also work if you prefer a tarter profile.
  • Be careful not to burn the garlic during sautéing—stir constantly for even caramelization.
  • If you want a thicker sauce, increase the flour slightly or reduce the sauce longer after cooking.
  • Serve with creamy mashed potatoes or buttered noodles to soak up the delicious sauce.

Nutrition

Keywords: Normandy chicken, French apple cider chicken, apple cider chicken recipe, chicken thighs apple sauce, French chicken recipe

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