Name: Chicken Normandy (French Apple Cider Chicken) Recipe
Prep time: 15 min
Cook time: PT-491254H44M45S
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 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)

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Introduction

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting dish that combines tender chicken thighs with the bright sweetness of apples and cider. Enhanced with creamy herbs and Dijon mustard, it’s perfect for a cozy meal that feels both sophisticated and homey.

A black skillet on a white marbled texture holds a creamy chicken dish with six browned chicken pieces as the main layer, each with crispy, golden-brown skin and sprinkled with green herbs. Around the chicken, there are light brown roasted potato wedges and slices of cooked onions, partially submerged in a rich, light yellow cream sauce with small green herb bits. A fresh sprig of green thyme sits on top of one chicken piece near the center, adding a fresh touch. The textures range from crispy on the chicken skin to soft and smooth in the sauce, all closely arranged and cooked together. 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 flavor.
Step 2: Heat olive oil or butter in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until skin is golden and crispy. Flip and cook 3-4 more minutes. Remove chicken and set aside.
Step 3: In the same pan, add sliced onions and cook for about 5 minutes until softened and caramelized. Add minced garlic and cook another 30 seconds until fragrant.
Step 4: Stir in apple slices, thyme leaves, and rosemary if using. Cook 2-3 minutes until apples soften slightly.
Step 5: Pour in apple cider and chicken broth. Scrape the pan bottom to loosen brown bits, then bring to a simmer.
Step 6: Nestle 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.
Step 7: Remove chicken temporarily. Stir Dijon mustard and heavy cream into the pan. Simmer uncovered until sauce thickens slightly. Adjust salt and pepper to taste.
Step 8: Return chicken to the pan briefly to warm. Garnish with fresh thyme sprigs and parsley if desired before serving.
Step 9: Serve warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the flavorful apple cider sauce.

Tips & Variations

Use a crisp apple variety like Granny Smith or Fuji for the best balance of tartness and sweetness.
Substitute dry French apple cider with apple juice and a splash of white wine if cider is unavailable.
For extra flavor, sear the chicken skin first until deeply golden and crispy before proceeding.
Try adding a pinch of cinnamon or nutmeg for a subtle warm twist to the sauce.
Fresh herbs like sage or tarragon can be swapped in place of or alongside thyme and rosemary.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the chicken and to keep the creamy sauce smooth. This dish is not ideal for freezing due to the cream-based sauce, which may separate upon thawing.

How to Serve

The image shows a black cast iron pan filled with six pieces of golden-brown cooked chicken thighs sitting partly submerged in a creamy sauce. The sauce is light tan with a smooth texture, scattered with small bits of herbs and onions. Among the chicken pieces, there are soft apple slices with red skin and pale yellow flesh, adding color contrast. On top, a bunch of fresh green thyme sprigs lay in the center, adding a bright green touch. The pan rests on a white marbled surface, and there is a hint of green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, you can use boneless chicken thighs or breasts, but cooking time will be shorter. Adjust simmering to about 15-20 minutes and watch carefully to avoid overcooking.

Is it necessary to use apple cider, or can I replace it with something else?

Apple cider adds a distinctive tang and sweetness, but if you don’t have it, a mix of apple juice and a splash of white wine works well as a substitute to keep the flavor bright and balanced.