Chicken Normandy (French Apple Cider Chicken) Recipe
Chicken Normandy, also known as French Apple Cider Chicken, is a comforting and flavorful dish that features golden, crispy chicken thighs simmered in a delicate sauce made with French apple cider, apples, onions, garlic, and fresh herbs. Finished with a creamy Dijon mustard sauce, this rustic recipe beautifully balances savory, sweet, and tangy flavors for a heartwarming meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Halal
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 generously with salt and pepper on both sides to enhance their flavor as they cook.
- Brown the Chicken: Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat. Place chicken thighs skin-side down and cook 5-7 minutes until skin is golden and crispy. Flip and cook 3-4 minutes more. Remove chicken from pan and set aside.
- Cook the Aromatics: In the same pan, add sliced onions and cook for about 5 minutes until they soften and caramelize. Add minced garlic and cook for 30 seconds until fragrant, deepening the dish’s flavor.
- Add Apples and Herbs: Stir in thin apple slices, thyme leaves, and rosemary if using. Cook for 2-3 minutes until apples soften slightly.
- Deglaze: Pour in apple cider and chicken broth. Scrape the pan’s bottom with a wooden spoon to loosen browned bits for added flavor. Bring the mixture to a simmer.
- Return Chicken: Nestle the browned chicken thighs back into the pan, skin side up. Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is cooked through and tender.
- Finish the Sauce: Remove chicken temporarily. Stir in Dijon mustard and heavy cream. Simmer uncovered for a few minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Return chicken to the pan briefly to warm. Garnish with fresh thyme sprigs and parsley if desired.
- Enjoy: Serve warm alongside crusty bread, mashed potatoes, or sautéed greens to enjoy the rich apple cider sauce fully.
Notes
- Use a crisp apple variety like Granny Smith or Fuji for the best texture and flavor balance.
- Dry French apple cider can be substituted with apple juice plus a splash of white wine for a similar effect.
- For a dairy-free option, omit heavy cream or use a creamy non-dairy substitute.
- Ensure chicken thighs are cooked through by checking that internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or oven.
Keywords: Chicken Normandy, French apple cider chicken, apple cider chicken thighs, creamy apple chicken, rustic French chicken, autumn chicken recipe
