Name: Normandy Chicken Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 8 chicken legs or thighs (bone-in with skin); Salt and pepper to taste; 1 tablespoon cooking oil; 1 teaspoon butter; 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; 2 cups (½ litre) apple cider; ½ cup (125 ml) chicken stock; 1 cup (250 ml) light cream; 1 tablespoon Dijon mustard; 3 sage leaves; 2 bay leaves; 1 tablespoon dried thyme or 2 sprigs of fresh thyme; 2 tablespoons flour

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Introduction

Normandy Chicken is a comforting dish that combines tender chicken with the sweet and tangy flavors of apple cider and cream. This recipe brings a taste of Normandy to your table with savory herbs and caramelized apples, perfect for a cozy family meal.

A white plate with a floral pink and orange pattern holds a cooked chicken drumstick with browned skin on the left side. Next to the drumstick are two whole light brown boiled potatoes and a few golden yellow sliced potatoes. A small green garnish is placed on top of the chicken. Behind the plate is a glass of light amber-colored drink, and in the background, there is a red pot with a white flower and dark leaves design on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken legs or thighs (bone-in with skin)
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 in wedges
2 tablespoons flour
1 tablespoon Dijon mustard
1 tablespoon cooking oil
1 teaspoon butter
2 cups (or ½ litre) apple cider
½ cup (or 125 ml) chicken stock
1 cup (or 250 ml) light cream
3 sage leaves
2 bay leaves
1 tablespoon dried thyme or 2 sprigs of fresh thyme
Salt and pepper to taste

Instructions

Step 1: Season the chicken legs with salt and pepper. Heat the cooking oil in a large pan over medium-high heat and fry the chicken on all sides until golden brown. Remove the chicken and set aside.
Step 2: In the same pan, add the diced onion and cook for 2 minutes until translucent. Add the minced garlic and diced half apple, then sauté for another 2 minutes until caramelized.
Step 3: Sprinkle the flour over the onion mixture and stir well to coat. Fry everything together for 1 minute to cook out the raw flour taste.
Step 4: Return the chicken to the pan. Stir in the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock, then bring to a boil.
Step 5: 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.
Step 6: Meanwhile, heat the butter in a small frying pan over medium heat. Add the apple wedges and cook for a few minutes until they are golden brown and caramelized.
Step 7: Add the light cream to the caramelized apples and bring to a boil. Pour this creamy apple mixture into the chicken pan during the last 15 minutes of cooking, stirring gently.
Step 8: Adjust the seasoning with salt and pepper to taste. Serve the chicken hot, garnished with fresh thyme if desired.

Tips & Variations

For a richer flavor, use fresh thyme instead of dried and add an extra sage leaf or two.
Substitute apple cider with dry white wine if you prefer.
Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
Make sure to brown the chicken well for extra depth of flavor.

Storage

Store leftover Normandy Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. This dish is best enjoyed fresh but also freezes well for up to 2 months.

How to Serve

This image shows a red pot filled with a creamy chicken stew. The dish has large, browned chicken pieces sitting on top of a creamy sauce mixed with slices of yellow potato. Small green herb leaves and whole bay leaves are scattered across the surface, adding a pop of color. The pot is placed on a wooden board with a white marbled background visible around it. There is a green apple next to the pot on the side. The overall look is warm and comforting with a mix of light creamy yellow, brown, and fresh green colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs or thighs?

Yes, you can use chicken breasts, but be mindful that they cook faster and can dry out. Adjust the cooking time accordingly and consider lowering the simmer time.

Is it necessary to peel the apples?

Peeling the apples helps create a smoother texture in the sauce and prevents any bitterness from the skin. However, if you prefer more texture, you can leave the skin on.