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 chicken with the bright sweetness of apples and cider. Finished with a creamy, herbaceous sauce, it’s perfect for a cozy dinner any night of the week.

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 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 the chicken and set aside.
3. Step 3: In the same pan, add sliced onions 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 soften slightly.
5. Step 5: Pour in apple cider and chicken broth, scraping the pan bottom to loosen browned bits. Bring to a simmer.
6. Step 6: Return chicken to the pan, skin side up. Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is cooked through.
7. Step 7: Remove chicken temporarily. Stir in Dijon mustard and heavy cream. Simmer uncovered for a few minutes until sauce thickens. Adjust seasoning if needed.
8. Step 8: Return chicken to the pan to warm briefly. Garnish with fresh thyme and parsley before serving.
9. Step 9: Serve warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the creamy apple cider sauce fully.

Tips & Variations

• Use crisp apple varieties like Granny Smith or Fuji for the best texture and flavor contrast.
• Substitute apple cider with a mix of apple juice and a splash of white wine if you can’t find dry French apple cider.
• For extra richness, add a small knob of butter to the sauce just before serving.
• Try adding a pinch of cinnamon or nutmeg for a warm, autumnal twist.

Storage

Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the chicken and to keep the sauce creamy. Avoid microwaving as it may separate the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out faster. Cook them slightly less time and monitor closely to keep them moist.

What can I serve with Chicken Normandy?

This dish pairs wonderfully with crusty bread, mashed potatoes, rice, or sautéed greens to soak up the delicious apple cider sauce.

Chicken Normandy (French Apple Cider Chicken) Recipe

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Chicken Normandy, also known as French Apple Cider Chicken, is a comforting and aromatic dish featuring crispy, golden-brown chicken thighs simmered in a flavorful sauce made from dry French apple cider, chicken broth, and fresh herbs. The addition of thinly sliced apples adds a bright, sweet contrast that complements the creamy mustard and thyme-infused sauce, creating a perfect balance of savory and fruity flavors. Ideal for a cozy dinner, this dish pairs wonderfully with crusty bread, mashed potatoes, or sautéed greens.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 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 their flavor during cooking.
2. Brown the Chicken: Heat olive oil or butter in a large skillet or cast-iron pan 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 an additional 3-4 minutes. Remove the chicken from the pan and set aside.
3. Cook the Aromatics: In the same pan, add the sliced onions and cook for about 5 minutes until softened and caramelized. Add the minced garlic and cook for 30 seconds until fragrant to build depth of flavor.
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 soften slightly.
5. Deglaze: Pour in the dry French apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to release browned bits, adding richness to the sauce. Bring the mixture to a gentle simmer.
6. Return Chicken: Nestle the browned chicken thighs back into the pan, skin side up. Cover and reduce heat to low. Let simmer for 25-30 minutes until the chicken is tender and fully cooked.
7. Finish the Sauce: Remove the chicken temporarily. Stir in Dijon mustard and heavy cream into the pan. Simmer uncovered for a few minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
8. Serve: Return the 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 enjoy the full flavor of the creamy apple cider sauce.

Notes

• Use a crisp apple variety like Granny Smith or Fuji for the best texture and balance of sweetness and tartness.
• Dry French apple cider is preferred, but you can substitute with apple juice mixed with a splash of white wine for acidity.
• If you don’t have fresh rosemary, you can omit it without losing much flavor.
• The dish is best served immediately to enjoy the crispiness of the chicken skin and the luxurious sauce.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

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