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.
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)
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.
Notes
Use Granny Smith apples for more tartness or Gala for added sweetness.
Half-and-half can be substituted for a lighter version of the sauce.
A splash of Calvados adds a deeper flavor when deglazing.
Boneless thighs or breasts can be used but reduce simmering time to 15–20 minutes.
Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Do not freeze, as the cream sauce may separate when thawed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
