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Normandy Chicken French Apple Cider Chicken Recipe

Normandy Chicken French Apple Cider Chicken Recipe
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★★★★★

5.3 from 23 reviews

Normandy Chicken is a comforting French dish that features tender chicken legs cooked in a luscious sauce made with apple cider, cream, and aromatic herbs. This recipe balances the sweet and savory flavors of caramelized apples, Dijon mustard, and fresh thyme to create a rich and flavorful meal perfect for cozy dinners.

Ingredients

Scale

Chicken

  • 8 chicken legs or thighs (bone-in with skin)
  • Salt and pepper to taste

Vegetables and Aromatics

  • 1 onion (diced)
  • 1 clove garlic (minced)

Apples

  • ½ apple (golden delicious or jonagold), peeled, cored and diced
  • 1 apple (golden delicious or jonagold), peeled, cored and sliced into wedges

Seasonings and Oils

  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cooking oil
  • 1 teaspoon butter
  • 3 sage leaves
  • 2 bay leaves
  • 1 tablespoon dried thyme or 2 sprigs fresh thyme

Liquids

  • 2 cups (½ litre) apple cider
  • ½ cup (125 ml) chicken stock
  • 1 cup (250 ml) light cream

Instructions

  1. 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 and crispy. Remove the chicken from the pan and set aside.
  2. Sauté Aromatics and Apple: 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. Stir in the flour to coat the mixture and fry for 1 minute to cook out the raw taste.
  3. Prepare Sauce and Simmer: Return the chicken to the pan. Add the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 45 minutes, allowing the chicken to cook through and flavors to meld.
  4. Cook Apple Wedges with Cream: While the chicken simmers, heat the butter in a small frying pan over medium heat. Add the apple wedges and cook until they become golden brown and caramelized. Pour in the light cream and bring to a boil. After the chicken has simmered for 30 minutes, add the caramelized apples and cream mixture to the chicken. Continue cooking for the remaining 15 minutes.
  5. Final Seasoning and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the Normandy Chicken hot, garnished with fresh thyme leaves for an aromatic finish.

Notes

  • Using bone-in, skin-on chicken legs helps keep the meat juicy and adds flavor during cooking.
  • Golden delicious or jonagold apples are recommended for their sweet-tart balance and texture that holds up well to cooking.
  • If you prefer a thicker sauce, you can remove the chicken once done and reduce the sauce over higher heat before serving.
  • Substitute light cream with crème fraîche for a slightly tangier sauce.
  • Serve with crusty bread, mashed potatoes, or sautéed green beans to complete the meal.

Nutrition

Keywords: Normandy chicken, French apple cider chicken, apple chicken recipe, French cuisine, creamy chicken stew

Find it online: https://cheflenacooks.com/normandy-chicken-french-apple-cider-chicken-recipe/