Description
Chicken Normandy brings French countryside comfort right to your dinner table with tender chicken braised in a rich, creamy apple-calvados sauce. Simmered with sweet apples and a splash of brandy, this classic dish delivers pure French elegance that feels like a warm culinary hug from Normandy.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken thighs
Produce:
- 2 Granny Smith apples
- 1 small yellow onion
- 1 garlic clove
- 1 tablespoon finely chopped fresh sage
Liquids and Seasonings:
- 1 tablespoon vegetable oil
- 2 tablespoons apple juice
- Apple cider (unfiltered apple juice)
- 1 tablespoon Dijon mustard
- ¼ cup heavy cream
- Salt
- Pepper
Instructions
- Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Pat your chicken thighs dry and season them with salt and pepper.
- Cook the chicken thighs for 3-4 minutes per side until golden brown. Transfer them to a separate plate.
- Add 2 Granny Smith apple wedges to the same pot. Sauté for 2-3 minutes until they turn golden. Remove and set aside.
- Lower the heat to medium. Pour 2 tablespoons apple juice into the pot and scrape up all the delicious browned bits from the bottom.
- Add 1 diced small yellow onion and cook until soft and translucent, about 3 minutes.
- Mince 1 garlic clove and stir into the pot. Cook for 30-45 seconds until fragrant.
- Return the chicken thighs to the pot and pour enough unfiltered apple cider to nearly cover them. Bring to a boil.
- Reduce heat, cover the pot, and simmer for 5-7 minutes until chicken reaches an internal temperature of 165°F.
- Stir in the golden apple wedges, 1 tablespoon Dijon mustard, ¼ cup heavy cream, and 1 tablespoon chopped fresh sage.
- Simmer uncovered for another 5-7 minutes until the sauce thickens and coats the back of your spoon.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with crusty bread or your favorite side dish.
Notes
- Chicken thighs work best for maximum flavor and tenderness since they stay moist during braising.
- Pat chicken completely dry before seasoning to ensure a perfect golden-brown crust that locks in juices.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, though the sauce will be slightly less rich.
- Fresh sage makes a significant difference, but dried sage can work in a pinch – just use about one-third the amount of fresh.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg