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Normandy Chicken Recipe

Normandy Chicken Recipe
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★★★★★

4.8 from 9 reviews

Normandy Chicken is a classic French dish featuring tender chicken legs cooked in a flavorful apple cider and cream sauce with aromatic herbs and caramelized apples. This comforting recipe balances savory and sweet elements, making it a perfect meal 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 Aromatics

  • 1 onion (diced)
  • 1 clove garlic (minced)

Apples

  • ½ apple (Golden Delicious or Jonagold), peeled, cored and diced
  • 1 apple (Golden Delicious or Jonagold), peeled, cored and sliced in wedges

Herbs and Flour

  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 3 sage leaves
  • 2 bay leaves
  • 1 tablespoon dried thyme or 2 sprigs fresh thyme

Liquids

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

Instructions

  1. Season and Fry: Season the chicken legs generously with salt and pepper. Heat the cooking oil in a large pan over medium-high heat. Fry the chicken legs on all sides until they turn golden brown, about 5-7 minutes per side. 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 translucent. Stir in the minced garlic and diced half apple, sautéing for another 2 minutes until the mixture caramelizes slightly.
  3. Add Flour: Sprinkle the flour over the sautéed mixture and stir thoroughly to coat everything evenly. Fry this mixture for 1 minute to cook off the raw flour taste.
  4. Combine and Boil: Return the browned chicken to the pan. Add the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock. Bring the mixture to a boil over high heat.
  5. Simmer: Once boiling, reduce heat to medium-low. Leave the pan uncovered and let the chicken simmer gently for 45 minutes, allowing the flavors to meld and the chicken to cook through.
  6. Caramelize Apples and Add Cream: While the chicken simmers, melt butter in a separate small frying pan over medium heat. Add the apple wedges and cook until golden brown and caramelized, about 5 minutes. Pour in the light cream and bring it to a boil briefly.
  7. Finish Cooking: Add the caramelized apple wedges with cream into the chicken pan during the last 15 minutes of cooking. Continue to simmer gently until the chicken is tender and sauce is slightly thickened.
  8. Serve: Adjust seasoning with salt and pepper to taste. Serve the Normandy Chicken garnished with fresh thyme sprigs for added aroma and presentation.

Notes

  • Use bone-in chicken thighs or legs for juicier, more flavorful results.
  • If apple cider is unavailable, substitute with dry white apple juice or a mild dry white wine.
  • Dijon mustard adds a subtle tang; you can adjust the amount according to taste.
  • For a thicker sauce, let the sauce reduce further or add a slurry of flour mixed with water.
  • This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.

Nutrition

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

Find it online: https://thefoodrecipe.com/normandy-chicken-recipe/