Chicken Normandy (French Apple Cider Chicken) Recipe
Chicken Normandy is a comforting French-inspired dish featuring bone-in, skin-on chicken thighs cooked in a flavorful apple cider and herb sauce. The chicken is browned to crispy perfection, then simmered with caramelized onions, fresh apples, thyme, and rosemary before being finished with a creamy Dijon mustard sauce. This dish perfectly balances savory richness with bright sweetness and is ideal served with crusty bread, mashed potatoes, or sautéed greens.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
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 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
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 with salt and pepper on both sides. This helps to enhance their flavor as they cook.
- Brown the Chicken: In a large skillet or cast-iron pan, heat the olive oil or butter over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Let them cook for about 5-7 minutes until the skin becomes beautifully golden and crispy. Flip them over and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
- Cook the Aromatics: In the same pan, toss in the sliced onions and allow them to soften and caramelize for around 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant—this will add a delicious depth to your dish!
- Add Apples and Herbs: Now, stir in the thin apple slices, thyme leaves, and rosemary (if using). Let this cook for about 2-3 minutes until the apples begin to soften slightly.
- Deglaze: Pour in the apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any brown bits—this adds so much flavor! Bring the mixture to a simmer.
- Return Chicken: Carefully nestle the browned chicken thighs back into the pan, skin side up. Cover the pan and reduce the heat to low. Allow everything to simmer for 25-30 minutes until the chicken is cooked through and tender.
- Finish the Sauce: Remove the chicken temporarily and stir in the Dijon mustard and heavy cream into the pan. Let this simmer uncovered for a few minutes until the sauce thickens slightly. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Return the chicken to the pan to warm up briefly. Before serving, garnish with fresh thyme sprigs and parsley if desired.
- Enjoy: Serve this warm, delicious chicken with crusty bread, mashed potatoes, or a side of sautéed greens to enjoy the amazing apple cider sauce to the fullest!
Notes
- Use a cast-iron skillet or heavy-bottomed pan to achieve a crispy skin on the chicken.
- Fresh thyme and rosemary impart the best herbal aroma, but dried herbs can be used in a pinch.
- For a non-alcoholic substitute, apple juice with a splash of white grape juice can replace the dry French apple cider.
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to prevent the cream sauce from breaking.
- Pair with sides such as mashed potatoes or crusty bread to soak up the delicious sauce.
Keywords: Chicken Normandy, French Apple Cider Chicken, Creamy Apple Chicken, One Pan Chicken, French Cuisine, Autumn Chicken Recipe
