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Normandy Chicken Recipe

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★★★★★

4.5 from 80 reviews

Normandy Chicken is a classic French dish featuring succulent chicken legs cooked in a rich apple cider and cream sauce infused with fresh herbs and caramelized apples. This comforting recipe highlights the sweet and savory flavors of Normandy apples combined with tender chicken, perfect for a cozy dinner.

Ingredients

Scale

Chicken and Seasonings

  • 8 chicken legs or thighs (bone-in with skin)
  • Salt and pepper to taste
  • 1 tablespoon cooking oil
  • 1 teaspoon butter

Vegetables and Fruits

  • 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

Liquids and Cream

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

Herbs and Spices

  • 1 tablespoon Dijon mustard
  • 3 sage leaves
  • 2 bay leaves
  • 1 tablespoon dried thyme or 2 sprigs of fresh thyme

Other

  • 2 tablespoons flour

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, then fry the chicken legs on all sides until they are 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 fry for 2 minutes until translucent. Add the minced garlic and diced half apple, then sauté for another 2 minutes until the mixture caramelizes slightly. Sprinkle the flour over and stir well to coat all ingredients, cooking for an additional minute to eliminate raw flour taste.
  3. Add chicken and liquids: Return the browned chicken legs to the pan. Add the Dijon mustard, bay leaves, thyme, and sage leaves. Pour in the apple cider and chicken stock, then bring everything to a boil.
  4. Simmer chicken: Once boiling, reduce the heat to medium-low and let the mixture simmer uncovered for 45 minutes, allowing the chicken to cook through and the flavors to meld.
  5. Prepare caramelized apples with cream: While the chicken simmers, heat the butter in a small frying pan over medium heat. Add the apple wedges and cook for a few minutes until they turn golden brown and caramelized. Pour in the light cream and bring to a boil.
  6. Combine cream and apples with chicken: Add the caramelized apples and cream mixture to the chicken during the last 15 minutes of cooking, stirring gently to blend all flavors.
  7. Final seasoning and serve: Taste the dish and adjust salt and pepper as needed. Serve warm, garnished with fresh thyme sprigs for an aromatic finish.

Notes

  • Use bone-in chicken thighs or legs for juicier meat and better flavor.
  • If fresh thyme is unavailable, dried thyme works well—just reduce quantity slightly due to its concentrated flavor.
  • Golden delicious or jonagold apples are preferred for their balance of sweetness and tartness, but other sweet apples can be substituted.
  • The sauce can be thickened further by whisking in a little extra flour or reducing it longer if desired.
  • Serve Normandy Chicken with mashed potatoes, crusty bread, or steamed vegetables to complement the rich sauce.

Keywords: Normandy Chicken, French Chicken, apple cider chicken, creamy chicken recipe, chicken with apples, comforting chicken dish

Find it online: https://cookwithlea.com/normandy-chicken-recipe/