Description
This Chicken Normandy recipe is a classic French dish featuring tender chicken cooked in a creamy apple sauce. The combination of savory chicken, sweet apples, and rich cream creates a deliciously decadent meal that is perfect for a special dinner.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 tablespoon olive oil
Apple Sauce:
- 2 tablespoons unsalted butter (divided)
- 1 medium onion (thinly sliced)
- 2 apples (peeled, cored, and sliced)
- 2 garlic cloves (minced)
- ½ cup apple cider (or apple juice)
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons Calvados or brandy (optional)
- 1 teaspoon Dijon mustard
- ½ teaspoon thyme
- Salt and pepper to taste
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Season the chicken: Salt and pepper both sides of the chicken.
- Sear the chicken: In a skillet, sear the chicken until golden brown on both sides. Remove from the skillet.
- Cook the apples and onions: In the same skillet, cook the onions and apples until caramelized.
- Deglaze the pan: Add Calvados and apple cider to deglaze the pan.
- Simmer: Return the chicken to the skillet, cover, and simmer until cooked through.
- Finish the sauce: Stir in cream and simmer until thickened. Return chicken to the pan, spoon sauce over, and garnish with parsley.
Notes
- Chicken Normandy is traditionally made with Calvados (apple brandy) for a rich, regional flavor, but it can be omitted or substituted with a splash of regular brandy or just extra cider.
- Serve with mashed potatoes, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: French
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 430
- Sugar: 9g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
