Name: Chicken Normandy (French Apple Cider Chicken) Recipe
Prep time: 15 min
Cook time: PT-491250H52M31S
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)

Jump to Recipe

Introduction

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting and flavorful dish that combines tender, crispy chicken thighs with the sweet and tangy notes of apple cider and fresh herbs. This creamy, aromatic meal is perfect for a cozy dinner that feels both rustic and elegant.

A black cast iron pan filled with five golden-brown chicken thighs with crispy, slightly charred skin on top, sitting in a creamy light brown sauce with visible herbs and seasoning. Around the chicken are soft, pale yellow apple slices with red skin edges and translucent cooked onions mixed into the sauce. A sprig of fresh green thyme rests on top of the chicken in the center. The pan sits on a white marbled surface with part of a light gray cloth visible underneath. 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 the 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, then remove from the pan and set aside.
Step 3: In the same pan, add the sliced onions and cook for about 5 minutes until softened and caramelized. Add the minced garlic and cook for 30 seconds until fragrant.
Step 4: Stir in the apple slices, thyme leaves, and rosemary if using. Cook for 2-3 minutes until the apples begin to soften.
Step 5: Pour in the apple cider and chicken broth, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a simmer.
Step 6: Return the chicken thighs to the pan, skin side up. Cover and reduce the heat to low. Simmer for 25-30 minutes until the chicken is cooked through and tender.
Step 7: Remove the chicken temporarily. Stir in the Dijon mustard and heavy cream, then simmer uncovered for a few minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
Step 8: Return the chicken to the pan to warm briefly. Garnish with fresh thyme sprigs and parsley if desired.
Step 9: Serve warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the flavorful apple cider sauce fully.

Tips & Variations

Use a crisp apple variety like Granny Smith or Fuji for a nice balance of sweetness and tartness.
Substitute dry French apple cider with apple juice and a splash of white wine if cider is not available.
For extra depth, add a splash of Calvados or apple brandy to the sauce when deglazing the pan.
Serve with creamy mashed potatoes or buttered noodles to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from separating. This dish is best enjoyed fresh but can be frozen without the cream sauce; add fresh cream when reheating.

How to Serve

The image shows a black pan filled with five golden brown cooked chicken thighs on top, each with a crispy, slightly shiny texture. Around the chicken, there are several layers of light yellow creamy sauce with visible green herbs sprinkled throughout. Nestled in the sauce are slices of light brown potatoes and caramelized onions with a soft texture, some browned on the edges. Small, dark mushrooms are scattered around the edges of the pan. A sprig of fresh green thyme rests on one of the chicken thighs. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can be used for a quicker cooking time, but bone-in thighs provide more flavor and keep the meat juicier during cooking.

What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk for a dairy-free alternative, but the sauce may be less rich and creamy.