Chicken Normandy (French Apple Cider Chicken) Recipe

Introduction

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting dish that perfectly balances savory, sweet, and creamy flavors. Tender chicken thighs simmered in apple cider, fresh herbs, and a luscious cream sauce make this meal a delightful treat 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 the 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 chicken and set aside.
3. Step 3: In the same pan, add sliced onions and cook for about 5 minutes until softened and caramelized. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Add the apple slices, fresh thyme leaves, and rosemary if using. Cook for 2-3 minutes until apples soften slightly.
5. Step 5: Pour in the apple cider and chicken broth. Scrape the pan bottom to loosen browned bits, then bring to a simmer.
6. Step 6: Return the chicken thighs to the pan, skin side up. Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is cooked through and tender.
7. Step 7: Remove the chicken temporarily. Stir Dijon mustard and heavy cream into the sauce and simmer uncovered until slightly thickened. Adjust seasoning with salt and pepper if needed.
8. Step 8: Return the chicken to the pan to warm through. Garnish with fresh thyme sprigs and parsley before serving.
9. Step 9: Serve warm alongside crusty bread, mashed potatoes, or sautéed greens to enjoy the flavorful apple cider sauce.

Tips & Variations

• Use a crisp apple variety like Granny Smith or Fuji to add a nice tartness and texture.
• If you can’t find dry French apple cider, substitute with apple juice mixed with a splash of white wine for acidity.
• For extra depth, add a splash of Calvados or brandy before simmering the sauce.
• Bone-in, skin-on thighs provide more flavor and juiciness, but boneless chicken can be used for quicker cooking.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream. Add a splash of broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, boneless chicken breasts or thighs can be used, but adjust the cooking time accordingly to avoid drying out the meat.

What can I serve with Chicken Normandy?

This dish pairs wonderfully with mashed potatoes, crusty bread, or sautéed green vegetables to soak up the creamy apple cider sauce.

Chicken Normandy (French Apple Cider Chicken) Recipe

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Chicken Normandy, or French Apple Cider Chicken, is a comforting and flavorful dish that pairs crispy, browned chicken thighs with a savory-sweet sauce made from caramelized onions, crisp apples, fragrant herbs, and creamy Dijon mustard. Simmered gently in dry French apple cider and chicken broth, this dish offers a beautiful balance of rich and refreshing flavors, perfect for a cozy meal served alongside mashed potatoes or crusty bread.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 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 to enhance flavor.
2. Brown the Chicken: Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy, then flip and cook for an additional 3-4 minutes. Remove chicken and set aside.
3. Cook the Aromatics: In the same pan, add the thinly sliced onions. Cook for about 5 minutes, letting them soften and caramelize. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add Apples and Herbs: Stir in the thin apple slices, fresh thyme leaves, and rosemary if using. Cook for 2-3 minutes until the apples start to soften slightly.
5. Deglaze the Pan: Pour in the dry French apple cider and chicken broth, scraping the bottom of the pan to release browned bits. Bring the mixture to a simmer.
6. Return Chicken to Pan: Nestle the browned chicken thighs back into the pan skin side up. Cover and reduce heat to low. Simmer gently for 25-30 minutes until the chicken is cooked through and tender.
7. Finish the Sauce: Remove chicken temporarily and stir in Dijon mustard and heavy cream. Let the sauce simmer uncovered for a few minutes until it thickens slightly. Adjust seasoning with salt and pepper as needed.
8. Serve: Return chicken to the pan to warm through briefly. Garnish with fresh thyme sprigs and parsley if desired.
9. Enjoy: Serve warm with crusty bread, mashed potatoes, or sautéed greens to complement the rich and fruity apple cider sauce.

Notes

• Use a crisp apple variety like Granny Smith or Fuji for the best balance of tartness and sweetness.
• If dry French apple cider is unavailable, substitute with apple juice mixed with a splash of white wine.
• For extra crispy skin, pat the chicken thighs dry before seasoning and cooking.
• The sauce can be thickened further by simmering longer or adding a slurry of cornstarch and water if desired.
• This dish pairs wonderfully with mashed potatoes, rice, or steamed green vegetables.

Keywords: Chicken Normandy, French Apple Cider Chicken, apple cider chicken recipe, creamy chicken thighs, French chicken recipe, autumn chicken dish