Description
Normandy chicken brings French countryside comfort right to your dinner table with tender chicken simmered in a creamy apple brandy sauce. Apples, cream, and a splash of calvados create a delightful French classic that feels like a warm hug from Normandy.
Ingredients
Scale
Main Proteins:
- 4 bone-in chicken thighs (skin-on)
Produce:
- 2 medium apples
- 1 small onion
- 1 teaspoon fresh thyme leaves
Liquids and Seasonings:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup apple cider (non-alcoholic)
- ½ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Salt
- Pepper
Instructions
- Dry 4 bone-in chicken thighs completely with paper towels. Generously sprinkle both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Melt 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat (375°F). Carefully place chicken skin-side down, cooking exactly 5-6 minutes until golden brown and crispy.
- Flip chicken and cook additional 3-4 minutes on the other side. Remove chicken to a clean plate, keeping skin perfectly crisp.
- Reduce heat to medium. Add 1 small thinly sliced onion and 2 cored, sliced apples to the same skillet. Saute 3-4 minutes until onions become translucent and apples start softening.
- Pour 1 cup apple cider and ½ cup chicken stock into the skillet. Use a wooden spoon to scrape all browned bits from the bottom of the pan.
- Return chicken thighs to the skillet. Reduce heat to low, cover, and simmer 20-25 minutes until chicken reaches 165°F internal temperature.
- Uncover and stir in ½ cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon fresh thyme leaves. Simmer uncovered 3-4 minutes until sauce thickens slightly.
- Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve immediately over mashed potatoes or alongside crusty bread.
Notes
- Always pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin that seals in delicious flavor.
- Select a high-quality, fresh apple cider with natural sweetness to create a rich, balanced sauce that complements the chicken perfectly.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt, which maintains a creamy texture without excessive richness.
- If cooking for someone avoiding alcohol, replace apple cider with apple juice and add a splash of apple cider vinegar for depth and tanginess.
- Prep Time: 5 minutes
- Cook Time: 2 hours 27 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 110 mg