Chicken Normandy (French Apple Cider Chicken) Recipe
Chicken Normandy, also known as French Apple Cider Chicken, is a rustic and comforting dish featuring bone-in, skin-on chicken thighs simmered in a creamy apple cider and herb sauce. This recipe combines caramelized onions, tender apples, and fresh thyme to complement the savory chicken, finishing with a luscious Dijon mustard cream sauce. Perfect for a cozy weeknight meal, it offers a delightful balance of sweet and savory flavors characteristic of French country cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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 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 freshly ground black pepper on both sides to enhance their flavor.
- Brown the Chicken: Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook another 3-4 minutes. Remove and set aside.
- Cook the Aromatics: In the same pan, add the sliced onions and cook for about 5 minutes until softened and lightly caramelized. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Apples and Herbs: Stir in sliced apples, fresh thyme leaves, and rosemary if using. Cook for 2-3 minutes until apples begin to soften.
- Deglaze: Pour in the apple cider and chicken broth, scraping the pan bottom with a wooden spoon to loosen any browned bits. Bring to a simmer.
- Return Chicken: Nestle the browned chicken thighs back into the pan, skin side up. Cover and reduce heat to low. Simmer gently for 25-30 minutes until chicken is cooked through and tender.
- Finish the Sauce: Remove the chicken temporarily. Stir in Dijon mustard and heavy cream into the pan sauce. Simmer uncovered for a few minutes until the sauce thickens slightly. Adjust seasoning as needed.
- Serve: Return the chicken to the pan to warm briefly. Garnish with fresh thyme sprigs and chopped parsley if desired.
- Enjoy: Serve hot and savor the harmonious blend of flavors in this comforting French-inspired dish.
Notes
- Using bone-in, skin-on chicken thighs ensures juicy meat and crispy skin.
- Choose a crisp apple variety for texture and balanced sweetness.
- If French apple cider isn’t available, a mix of apple juice and white wine makes a good substitute.
- Adjust the cooking time depending on the size of the chicken thighs to ensure they are fully cooked.
- For a dairy-free version, omit the heavy cream or substitute with coconut cream, though the flavor will vary slightly.
- This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Keywords: Chicken Normandy, French Apple Cider Chicken, apple cider chicken, creamy chicken thighs, French country cooking, autumn chicken recipe
