Description
Normandy Chicken is a classic French dish featuring tender chicken legs simmered in a flavorful sauce made with apple cider, cream, fresh herbs, and caramelized apples. This comforting recipe combines the rich taste of browned chicken with the sweet and tangy essence of apples and cider, perfect for a cozy dinner.
Ingredients
Scale
Chicken and Seasoning
- 8 chicken legs or thighs (bone-in with skin)
- Salt and pepper to taste
Sauté and Sauce
- 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
Caramelized Apples and Cream
- 1 apple (golden delicious or jonagold) (peeled, cored and sliced in wedges)
- 1 teaspoon butter
- 1 cup (250 ml) light cream
Instructions
- 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. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the diced onion and cook for about 2 minutes until translucent. Add the minced garlic and diced half apple, sautéing for another 2 minutes until caramelized; this builds a deep flavor base.
- Add Flour and Stir: Sprinkle the flour over the onion, garlic, and apple mixture, stirring well to coat everything. Cook for 1 minute to remove the raw flour taste.
- Combine and Boil: Return the browned chicken to the pan. Stir in the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently, uncovered, for 45 minutes, allowing the chicken to cook through and the sauce to thicken.
- Caramelize Apples: While the chicken simmers, heat the butter in a small frying pan over medium heat. Add the apple wedges and cook them until golden brown and caramelized, about a few minutes. Add the light cream to the pan with apples and bring to a boil.
- Add Creamed Apples: Incorporate the caramelized apples and cream mixture into the main pan with the chicken during the last 15 minutes of cooking, stirring gently to combine flavors.
- Final Seasoning and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with fresh thyme and serve the Normandy chicken hot, ideally with crusty bread or a side of vegetables to soak up the delicious sauce.
Notes
- Use bone-in, skin-on chicken thighs or legs for the best flavor and juiciness.
- Golden delicious or jonagold apples work well due to their sweetness and texture.
- The simmering time ensures tender chicken and a rich, thickened sauce.
- Caramelizing the apples separately enhances their sweetness and adds depth to the dish.
- This dish pairs well with steamed potatoes, rice, or crusty French bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: Normandy chicken, French apple cider chicken, chicken thighs, caramelized apples, apple cider sauce, creamy chicken dish
