Normandy Chicken – French Apple Cider Chicken Recipe
Normandy Chicken, also known as chicken à la Normande, is a classic French casserole dish featuring tender chicken legs browned and slowly braised in a luscious creamy apple cider sauce. The dish is enriched with savory herbs and finished with caramelized apple wedges for a perfect balance of sweet and savory flavors, ideal for a comforting main course.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Chicken and Seasoning
- 8 chicken legs or thighs, bone-in with skin
- salt and pepper to taste
- 1 tablespoon cooking oil
- 1 teaspoon butter
Vegetables and Fruit
- 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 into wedges
Sauce Ingredients
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- 2 cups (½ litre) apple cider
- ½ cup (125 ml) chicken stock
- 1 cup (250 ml) light cream (20% fat)
Herbs and Spices
- 3 sage leaves
- 2 bay leaves
- 1 tablespoon dried thyme or 2 sprigs of fresh thyme
- salt and pepper to taste
Instructions
- Season and brown the chicken: Season the chicken legs with salt and pepper to taste. Heat cooking oil over medium-high heat in a large pan. Fry the chicken legs on all sides until they are golden brown, then remove from the pan and set aside.
- Sauté aromatics and apples: In the same pan, add the diced onion and fry for 2 minutes until translucent. Add the minced garlic and diced half apple, sautéing for another 2 minutes until caramelized. Stir in the flour to coat the mixture and fry for 1 minute to cook out the raw flour taste.
- Add chicken and liquids: Return the browned chicken legs to the pan along with the Dijon mustard, bay leaves, thyme, and sage. Pour in the apple cider and chicken stock. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently uncovered for 45 minutes.
- Caramelize apple wedges and prepare cream sauce: While the chicken simmers, heat butter in a separate small frying pan over medium heat. Add the apple wedges and cook until golden brown and caramelized. Add the light cream to this pan and bring to a boil.
- Combine and finish cooking: Add the caramelized apples and cream mixture to the chicken during the last 15 minutes of cooking. Season with salt and pepper to taste. Simmer until the sauce thickens and chicken is tender.
- Serve: Remove bay leaves and sage before serving. Garnish with fresh thyme and serve hot as a delicious main course.
Notes
- Cream: Light cream (20% fat) is used here, but heavy cream can be substituted for a richer sauce.
- Apple cider: For a non-alcoholic option or if French apple cider is unavailable, apple cider juice can be used instead.
- Chicken: Bone-in, skin-on chicken legs or thighs provide the best flavor and tenderness.
- Herbs: Fresh thyme and sage add authentic French earthy notes; dried herbs may be used if fresh are unavailable.
