Dinner

Normandy Chicken – French Apple Cider Chicken Recipe

Name: Normandy Chicken – French Apple Cider Chicken Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 8 chicken legs or thighs (bone-in with skin); Salt and pepper to taste; 1 tablespoon cooking oil; 1 onion (diced); 1 clove garlic (minced); ½ apple (golden delicious or jonagold) (peeled, cored and diced); 2 tablespoons flour; 1 tablespoon Dijon mustard; 2 cups (½ litre) apple cider; ½ cup (125 ml) chicken stock; 3 sage leaves; 2 bay leaves; 1 tablespoon dried thyme or 2 sprigs fresh thyme; 1 apple (golden delicious or jonagold) (peeled, cored and sliced in wedges); 1 teaspoon butter; 1 cup (250 ml) light cream

ByHarry Bern January 11, 2026January 11, 2026

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Introduction

Normandy Chicken is a comforting French dish that beautifully combines tender chicken with the sweet and tangy flavors of apple cider and fresh apples. This rustic recipe offers a creamy, aromatic sauce infused with sage and thyme, perfect for a cozy family meal.

A white plate with pink and orange floral patterns holds a cooked chicken drumstick with light golden brown skin, sitting alongside three whole boiled potatoes with smooth brown skins and one potato cut in half showing its pale yellow inside. Next to the chicken and potatoes are several yellow potato slices, slightly glossy with sauce, and a small green garnish with delicate leaves rests on top. Behind the plate is a red pot with a large white flower painted on its side, partially visible and containing more food. To the right of the plate is a clear glass filled with a golden yellow drink, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken legs or thighs (bone-in with skin)
1 onion (diced)
1 clove garlic (minced)
½ apple (golden delicious or jonagold) (peeled, cored and diced)
1 apple (golden delicious or jonagold) (peeled, cored and sliced in wedges)
2 tablespoons flour
1 tablespoon Dijon mustard
1 tablespoon cooking oil
1 teaspoon butter
2 cups (or ½ litre) apple cider
½ cup (or 125 ml) chicken stock
1 cup (or 250 ml) light cream
3 sage leaves
2 bay leaves
1 tablespoon dried thyme or 2 sprigs of fresh thyme
salt and pepper to taste

Instructions

Step 1: Season the chicken legs with salt and pepper. Heat the cooking oil in a large pan over medium-high heat and fry the chicken on all sides until golden brown. Remove the chicken from the pan and set aside.
Step 2: Add the diced onion to the pan and cook for about 2 minutes until translucent. Stir in the minced garlic and the diced half apple, cooking for another 2 minutes until caramelized.
Step 3: Sprinkle the flour over the onion mixture and stir well to coat everything. Fry for 1 minute to cook off the raw flour taste.
Step 4: Return the chicken to the pan along with the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock, then bring the mixture to a boil.
Step 5: Once boiling, reduce the heat to medium-low and let it simmer uncovered for 45 minutes, allowing the chicken to cook through and the flavors to meld.
Step 6: While the chicken simmers, melt the butter in a small frying pan over medium heat. Add the apple wedges and cook until they are golden brown and caramelized, about 3-5 minutes.
Step 7: Pour in the light cream to the caramelized apples and bring to a gentle boil. Then add this creamy apple mixture to the chicken during the last 15 minutes of cooking.
Step 8: Season the dish with additional salt and pepper if needed, and serve garnished with fresh thyme for a fragrant finish.

Tips & Variations

Use firm apples like Golden Delicious or Jonagold to maintain texture without turning mushy.
For a richer sauce, substitute light cream with heavy cream or crème fraîche.
Serve Normandy Chicken with mashed potatoes or crusty bread to soak up the delicious sauce.

Storage

Store leftover Normandy Chicken 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 sauce. You can also freeze the dish for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows a close-up of a black pot filled with a creamy dish. Inside, there are five browned chicken pieces, each with a golden brown crust on top. The dish has a thick beige sauce mixed with soft yellow apple slices scattered evenly throughout. Small green fresh herb leaves and whole dried bay leaves are placed on top, adding touches of green and brown. The pot sits on a wooden board with a whole green apple visible on the side, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs or thighs?

Yes, but chicken breasts cook faster and can dry out easily. Adjust cooking time accordingly and consider simmering just until cooked through to keep them tender.

Is there a non-alcoholic substitute for the apple cider?

If you prefer to avoid alcohol, use unsweetened apple juice or a mixture of apple juice and a splash of white grape juice for a similar fruity flavor.