Description
This classic Chicken Normandy brings French countryside comfort right to your dinner table. Tender chicken simmered in a creamy calvados and apple sauce makes for a delightful meal that feels like a warm culinary hug.
Ingredients
Scale
Protein:
- 4 chicken thighs or breasts
Produce:
- 2 apples
- 1 large onion
- 2 garlic cloves
- Fresh thyme or parsley
Cooking Liquids and Fats:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 grams) butter
- 1 tablespoon Dijon mustard
- 1 cup (240 milliliters) unsweetened apple cider
- ½ cup (120 milliliters) chicken broth
- ½ cup (120 milliliters) heavy cream
Seasonings:
- Salt
- Black pepper
Instructions
- Salt the 4 chicken thighs or breasts generously with kosher salt and freshly ground black pepper, ensuring even coverage on both sides.
- Heat 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium-high heat at 375°F until shimmering and nearly smoking.
- Carefully place chicken pieces skin-side down, pressing gently to maximize surface contact. Sear for 5-6 minutes until golden brown and crispy.
- Flip chicken and cook an additional 4 minutes. Transfer to a clean plate, keeping skin crisp and golden.
- Reduce heat to medium and add 1 tablespoon butter to the same skillet. Melt completely.
- Add 2 peeled and sliced apples and 1 thinly sliced large onion. Saute for 6-7 minutes until edges caramelize and turn soft.
- Mince 2 garlic cloves and scatter over apple-onion mixture. Cook for 45-60 seconds until fragrant.
- Stir in 1 tablespoon Dijon mustard, coating vegetables evenly.
- Pour 1 cup unsweetened apple cider and ½ cup chicken broth into the skillet. Scrape pan bottom to release browned bits.
- Nestle seared chicken pieces back into the skillet. Cover and simmer at 325°F for 15-18 minutes.
- Reduce heat to low and gently stir in ½ cup heavy cream. Simmer uncovered for 2-3 minutes until sauce slightly thickens.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh thyme or chopped parsley. Serve immediately with roasted vegetables or creamy mashed potatoes.
Notes
- Chicken skin gets super crispy when seared in a hot skillet, so make sure the pan is really hot before adding the chicken.
- Browning the chicken creates delicious caramelized bits that add deep flavor to the sauce when you deglaze the pan.
- Use firm apples like Granny Smith or Honeycrisp that hold their shape during cooking and provide a nice tartness to balance the rich cream sauce.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt, which still adds creaminess without as much fat.
- Prep Time: 0 minutes
- Cook Time: 2 hours 4 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg