Name: Chicken Normandy (French Apple Cider Chicken) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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 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 featuring tender chicken thighs simmered in a creamy apple cider sauce. The balance of savory herbs and the subtle sweetness of apples makes this a perfect meal for any occasion.

The image shows a black cast iron pan filled with a creamy stew made of six golden-brown roasted chicken thighs as the top layer, each with a crispy skin texture. Beneath and around the chicken thighs, there are soft, pale yellow slices of cooked apples with some skin still on, adding a touch of red color. The stew is rich and creamy, light yellow with visible herbs and small pieces of onions throughout, creating a thick sauce thickness. On top of the dish, there is a small bunch of green fresh thyme, adding a fresh, leafy texture in the center. The pan is resting on a dark wooden surface partially covered by a light textured cloth. 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 thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. 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, scraping the bottom of the pan to loosen browned bits. Bring to a simmer.
Step 6: Return chicken to the pan skin side up. Cover and reduce heat to low. Simmer for 25-30 minutes until the chicken is cooked through and tender.
Step 7: Remove chicken and stir Dijon mustard and heavy cream into the sauce. Simmer uncovered for a few minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
Step 8: Return chicken to the pan to warm briefly. Garnish with fresh thyme sprigs and parsley if desired.
Step 9: Serve and enjoy your Chicken Normandy!

Tips & Variations

Use crisp apples like Granny Smith or Fuji for the best balance of sweetness and tartness.
For a richer sauce, substitute half-and-half for the heavy cream.
Try adding mushrooms with the onions for an earthy twist.
If you don’t have French apple cider, a combination of apple juice and white wine works well as a substitute.

Storage

Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating. Avoid microwaving at high power to maintain texture and flavor.

How to Serve

A black pan filled with six golden-brown crispy chicken thighs nestled in a creamy sauce with visible herbs. Around the chicken, there are several wedges of cooked potato showing a soft pale yellow interior with slightly browned edges, along with small mushrooms and translucent onion slices. Fresh green thyme sprigs rest on top of the chicken, adding a touch of color and freshness. The dish is set on a white marbled surface with a cozy, warm kitchen scene softly blurred in the background. 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 chicken thighs or breasts can be used, but cooking times will be shorter. Adjust simmering time accordingly to avoid drying out the chicken.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the heavy cream with coconut cream or a dairy-free cream alternative, and use olive oil instead of butter to keep it dairy-free.