Chicken Normandy (French Apple Cider Chicken) Recipe

Introduction

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting and flavorful dish that combines tender chicken thighs with the bright sweetness of apples and cider. Finished with a creamy herb sauce, it’s perfect for a cozy dinner that feels both rustic and elegant.

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 chicken and set aside.
3. Step 3: In the same pan, add the 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 begin to soften.
5. Step 5: Pour in apple cider and chicken broth, scraping the pan bottom to loosen brown 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 and tender.
7. Step 7: Remove chicken temporarily. Stir in Dijon mustard and heavy cream. Simmer uncovered for a few minutes until sauce thickens slightly. Adjust seasoning with salt and pepper.
8. Step 8: Return chicken to the pan to warm briefly. Garnish with thyme sprigs and parsley if desired.
9. Step 9: Serve the chicken warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the creamy apple cider sauce.

Tips & Variations

• Use a crisp apple variety like Granny Smith or Fuji for the best balance of sweetness and tartness.
• Substitute the apple cider with a combination of apple juice and a splash of white wine if you can’t find French apple cider.
• For extra richness, use butter instead of olive oil when browning the chicken.
• Add a splash of Calvados or apple brandy to the sauce for a more intense apple flavor.

Storage

Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much. Avoid reheating in the microwave to preserve texture and sauce consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs can be used, but cooking time will be shorter. Reduce simmering to about 15-20 minutes until cooked through.

What if I don’t have fresh herbs?

Dried thyme and rosemary can be used in place of fresh. Use about one-third the amount since dried herbs are more concentrated.

Chicken Normandy (French Apple Cider Chicken) Recipe

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4.5 from 116 reviews

Chicken Normandy, or French Apple Cider Chicken, is a comforting dish featuring crispy, golden-browned chicken thighs simmered in a fragrant sauce made with apple slices, dry French apple cider, chicken broth, and fresh herbs. The addition of creamy Dijon mustard sauce adds richness to the flavorful blend of savory and sweet notes. This French-inspired recipe offers an inviting, aromatic meal perfect for cozy dinners.

• Author: Grace
• 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 pepper on both sides. This helps to enhance their flavor as they cook.
2. Brown the Chicken: In a large skillet or cast-iron pan, heat the olive oil or butter over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Let them cook for about 5-7 minutes until the skin becomes beautifully golden and crispy. Flip them over and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
3. Cook the Aromatics: In the same pan, toss in the sliced onions and allow them to soften and caramelize for around 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant—this will add a delicious depth to your dish!
4. Add Apples and Herbs: Now, stir in the thin apple slices, thyme leaves, and rosemary (if using). Let this cook for about 2-3 minutes until the apples begin to soften slightly.
5. Deglaze: Pour in the apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any brown bits—this adds so much flavor! Bring the mixture to a simmer.
6. Return Chicken: Carefully nestle the browned chicken thighs back into the pan, skin side up. Cover the pan and reduce the heat to low. Allow everything to simmer for 25-30 minutes until the chicken is cooked through and tender.
7. Finish the Sauce: Remove the chicken temporarily and stir in the Dijon mustard and heavy cream into the pan. Let this simmer uncovered for a few minutes until the sauce thickens slightly. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve: Return the chicken to the pan to warm up briefly. Before serving, garnish with fresh thyme sprigs and parsley if desired.
9. Enjoy: Serve this warm, delicious chicken with crusty bread, mashed potatoes, or a side of sautéed greens to enjoy the amazing apple cider sauce to the fullest!

Notes

• Choose a crisp apple variety like Granny Smith or Fuji for balanced tartness and sweetness.
• If dry French apple cider is unavailable, substitute with apple juice mixed with a splash of white wine for depth.
• Bone-in, skin-on chicken thighs provide the best flavor and texture but can be substituted with boneless if preferred, adjusting cook time accordingly.
• Use a heavy-bottomed skillet or cast-iron pan for even heat and better browning.
• Simmer covered to keep the chicken moist and tender.
• The creamy sauce can be adjusted in thickness by simmering longer to reduce or adding a splash more cream to thin it.

Keywords: Chicken Normandy, French Apple Cider Chicken, Apple Cider Chicken, Chicken Thighs, Creamy Chicken Sauce, French Cuisine, Comfort Food