Chicken Normandy (French Apple Cider Chicken) Recipe
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.
- 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
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
- Prepare the Chicken: Start by seasoning the chicken thighs with salt and freshly ground black pepper on both sides to enhance flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Return chicken to the pan to warm through briefly. Garnish with fresh thyme sprigs and parsley if desired.
- 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
