Description
Chicken Normandy, also known as French Apple Cider Chicken, is a comforting and flavorful dish featuring golden, crispy chicken thighs simmered in a creamy apple cider sauce with aromatic herbs and tender apple slices. This classic French countryside recipe combines sweet and savory elements for a memorable meal perfect for cozy nights or elegant dinners.
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 a crisp variety like 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
1. Season the chicken thighs with salt and pepper on both sides.
2. In a large skillet or cast-iron pan, heat olive oil or butter over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden and crispy. Flip and cook another 3–4 minutes. Remove and set aside.
3. In the same pan, add sliced onions and cook for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
4. Add apple slices, thyme leaves, and rosemary (if using). Cook for 2–3 minutes until apples begin to soften.
5. Pour in apple cider and chicken broth, scraping the pan to deglaze. Bring to a simmer.
6. Nestle chicken thighs back into the pan, skin-side up. Cover, reduce heat to low, and simmer for 25–30 minutes until chicken is cooked through.
7. Remove chicken and stir Dijon mustard and heavy cream into the sauce. Simmer uncovered for a few minutes until thickened.
8. Return chicken to the pan to warm through.
9. Garnish with fresh thyme and parsley before serving. Serve with crusty bread, mashed potatoes, or greens.
Notes
This dish balances savory and sweet flavors with the richness of cream and herbs.
For extra depth, try searing the chicken in a mix of butter and olive oil.
Substitute apple juice and a splash of white wine if dry cider is unavailable.
This pairs beautifully with crusty bread, creamy mashed potatoes, or sautéed greens.
Leftovers taste even better the next day—store in the fridge and reheat gently.