Name: Chicken Normandy or French Apple Cider Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
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 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; 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)

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Introduction

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting dish that combines tender, crispy chicken thighs with a flavorful apple cider sauce. This recipe’s balance of savory and sweet notes makes it perfect for a cozy dinner any night of the week.

A black cast iron skillet holds six browned chicken thighs sitting in a creamy light yellow sauce filled with small pieces of cooked onion. Scattered among the chicken are slices of light yellow potato and red apple wedges with white flesh. A bright green sprig of thyme rests in the center on top of the chicken. The skillet is placed on a white marbled textured surface that contrasts with the dark skillet and warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken thighs with salt and pepper on both sides to enhance their flavor.
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 3-4 minutes more. Remove chicken and set aside.
Step 3: In the same pan, add sliced onions and cook for about 5 minutes until softened and caramelized. Add minced garlic and cook for 30 seconds until fragrant.
Step 4: Stir in apple slices, thyme leaves, and rosemary if using. Cook for 2-3 minutes until apples soften slightly.
Step 5: Pour in apple cider and chicken broth. Scrape the bottom of the pan to loosen browned bits, then bring to a simmer.
Step 6: Nestle the chicken thighs back into the pan, skin side up. Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is cooked through and tender.
Step 7: Remove chicken briefly. Stir Dijon mustard and heavy cream into the pan. Simmer uncovered until sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
Step 8: Return chicken to the pan to warm. Garnish with fresh thyme sprigs and parsley if desired.
Step 9: Serve warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the rich apple cider sauce.

Tips & Variations

Use a crisp apple variety like Granny Smith or Fuji for the best balance of tartness and sweetness.
Substitute apple cider with a mix of apple juice and a splash of white wine if you can’t find French apple cider.
For extra richness, add a splash of calvados or brandy to the sauce before simmering.
To make this dish gluten-free, check that your Dijon mustard and chicken broth are labeled gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to maintain the sauce’s consistency.

How to Serve

A black pan filled with six golden-brown, crispy chicken thighs sitting in a creamy light brown sauce, surrounded by roasted potato wedges and small brown mushrooms. The chicken skin has a crunchy texture with visible seasoning, while the potatoes have a slightly charred edge. Fresh green thyme sprigs are placed on top, adding a touch of color, all resting inside the pan which is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless thighs or even chicken breasts can be used, but bone-in thighs tend to stay juicier and add more flavor during cooking.

What can I serve with Chicken Normandy?

This dish pairs wonderfully with crusty bread, creamy mashed potatoes, or sautéed green vegetables like spinach or green beans to soak up the delicious sauce.