Chicken Normandy (French Apple Cider Chicken) Recipe
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.
- 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
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 their flavor during cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Return the 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 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
