Name: Chicken Normandy (French Apple Cider Chicken)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 6 bone-in, skin-on chicken thighs; Salt and black pepper, to taste; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 large onion, thinly sliced; 2 apples (such as Honeycrisp or Fuji), cored and sliced; 3 cloves garlic, minced; 1 tablespoon flour (optional, for thickening); 1 cup apple cider (not vinegar); 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon Dijon mustard; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 bay leaf; Fresh parsley, chopped (for garnish)

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Chicken Normandy (French Apple Cider Chicken) is a classic French dish that combines the rustic charm of country cooking with rich, comforting flavors. I make this dish with tender, bone-in chicken thighs braised in a velvety apple cider cream sauce. The addition of caramelized onions, sweet apple slices, and aromatic herbs creates a beautifully layered meal perfect for a cozy dinner, especially in the cooler months.

Chicken Normandy (French Apple Cider Chicken)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs

Salt and black pepper, to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large onion, thinly sliced

2 apples (such as Honeycrisp or Fuji), cored and sliced

3 cloves garlic, minced

1 tablespoon flour (optional, for thickening)

1 cup apple cider (not vinegar)

½ cup chicken broth

½ cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 bay leaf

Fresh parsley, chopped (for garnish)

Directions

I start by seasoning the chicken thighs with salt and pepper on both sides.

In a large skillet or Dutch oven, I heat the olive oil and butter over medium-high heat.

I sear the chicken, skin-side down first, for 5–6 minutes until golden brown, then flip and cook for another 3–4 minutes. Once browned, I remove the chicken and set it aside.

Using the same pan, I cook the sliced onions for about 5 minutes until they soften and begin to caramelize.

I add the apple slices next and cook them for 3–4 minutes until they're lightly golden.

I stir in the garlic and let it cook for another minute.

If I want a thicker sauce, I sprinkle in the flour and stir it in for about a minute.

I slowly pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan.

Then, I stir in the heavy cream, Dijon mustard, thyme, and bay leaf, bringing everything to a gentle simmer.

I return the chicken thighs to the pan, skin-side up, and spoon some of the sauce over the top.

I cover the pan, reduce the heat to low, and let it simmer for 25–30 minutes until the chicken is cooked through and tender.

Finally, I remove the bay leaf and garnish the dish with fresh chopped parsley before serving.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Calories: Approximately 385 kcal per serving

Variations

I sometimes switch up the apples depending on what I have—Granny Smith adds more tartness, while Gala brings more sweetness. If I want a lighter version, I use half-and-half instead of heavy cream. For an added depth of flavor, I occasionally add a splash of Calvados (apple brandy) when deglazing the pan. I’ve also made this with boneless thighs for quicker cooking, though I find bone-in keeps the meat juicier.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the stovetop on low heat to gently warm everything through without breaking the sauce. If the sauce has thickened too much, I add a splash of chicken broth or cream to loosen it. I don’t recommend freezing it, as the cream sauce can separate when thawed.

FAQs

What kind of apples work best in Chicken Normandy?

I like using sweet-tart apples like Honeycrisp or Fuji because they hold their shape and balance the richness of the sauce. Granny Smith also works well if I want more tartness.

Can I make this dish ahead of time?

Yes, I often prepare it a day in advance—the flavors deepen overnight. I reheat it gently on the stove, adding a bit of broth or cream to refresh the sauce.

Is it necessary to use heavy cream?

I prefer heavy cream for the richness it provides, but I’ve successfully used half-and-half as a lighter option. I avoid milk, as it may curdle when simmered.

Can I use boneless chicken?

Yes, boneless thighs or breasts can work. They cook faster, so I reduce the simmering time to about 15–20 minutes, making sure the chicken stays tender.

What do I serve with Chicken Normandy?

I usually serve it over mashed potatoes, rice, or egg noodles to soak up the sauce. A crusty baguette and a green salad also pair beautifully.

Conclusion

Chicken Normandy (French Apple Cider Chicken) is one of those comforting meals I turn to when I want something hearty yet elegant. The combination of creamy apple cider sauce, tender chicken, and caramelized apples feels both rustic and gourmet. It’s easy enough for a weeknight but special enough for company. I love how the flavors come together in one cozy, satisfying skillet.

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Chicken Normandy (French Apple Cider Chicken)

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Author: Cheryl
Total Time: 1 hour
Yield: 4 servings
Diet: Halal

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Description

Chicken Normandy is a classic French dish featuring bone-in chicken thighs braised in a creamy apple cider sauce with caramelized onions, sweet apple slices, and aromatic herbs. It's hearty, flavorful, and perfect for cozy dinners.

Instructions

Season the chicken thighs with salt and pepper on both sides.
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Sear the chicken, skin-side down first, for 5–6 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove and set aside.
In the same pan, cook sliced onions for about 5 minutes until softened and beginning to caramelize.
Add the apple slices and cook for 3–4 minutes until lightly golden.
Stir in the minced garlic and cook for another minute.
(Optional) Sprinkle in flour and stir for about a minute if a thicker sauce is desired.
Slowly pour in apple cider and chicken broth, scraping up any browned bits from the pan.
Stir in the heavy cream, Dijon mustard, thyme, and bay leaf. Bring to a gentle simmer.
Return the chicken to the pan, skin-side up, and spoon sauce over the top.
Cover the pan, reduce heat to low, and simmer for 25–30 minutes until the chicken is cooked through and tender.
Remove bay leaf and garnish with chopped parsley before serving.