Chicken Normandy or French Apple Cider Chicken Recipe
Chicken Normandy, also known as French Apple Cider Chicken, is a delightful dish featuring crispy bone-in chicken thighs simmered in a flavorful sauce made with apple cider, fresh apples, aromatic herbs, and creamy Dijon mustard. This recipe offers a perfect blend of savory and slightly sweet flavors, making it a comforting and elegant meal ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- Serve: Return the chicken to the pan to warm up briefly. Before serving, garnish with fresh thyme sprigs and parsley if desired.
- 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
- For best results, use bone-in, skin-on chicken thighs as they provide the most flavor and moisture.
- You can substitute dry French apple cider with apple juice mixed with a splash of white wine if cider is unavailable.
- Be sure not to overcrowd the pan when browning chicken to ensure crispy skin.
- Use a crisp apple variety like Granny Smith or Fuji to hold its shape during cooking and add a tart sweetness.
- Adjust seasoning after adding cream to balance flavors perfectly.
- This dish pairs beautifully with mashed potatoes, crusty bread, or sautéed greens.
Keywords: Chicken Normandy, French Apple Cider Chicken, apple cider chicken recipe, creamy apple chicken, comfort food, French cuisine
