Chicken Normandy – French Apple Cider Chicken

This classic French dish combines tender chicken with apples, cider, and cream for a cozy meal that’s both rustic and elegant. I love how the flavors balance between savory and slightly sweet, making it a perfect comfort dish that still feels special enough for entertaining.

Why You’ll Love This Recipe

I love this recipe because it turns simple chicken into something truly memorable. The apple cider gives the sauce a natural sweetness, while the cream makes it rich and velvety. The apples bring freshness, and the herbs add depth. It’s the kind of dish I put on the table when I want something that feels gourmet but is still easy to prepare.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 chicken legs or thighs bone-in with skin
1 onion diced
1 clove garlic minced
½ apple (golden delicious or jonagold) peeled, cored and diced
1 apple (golden delicious or jonagold) peeled, cored and sliced in wedges
2 tablespoons flour
1 tablespoon Dijon mustard
1 tablespoon cooking oil
1 teaspoon butter
2 cups (or ½ litre) apple cider
½ cup (or 125 ml) chicken stock
1 cup (or 250 ml) light cream
3 sage leaves
2 bay leaves
1 tablespoon dried thyme or 2 sprigs of fresh thyme
salt and pepper to taste

Directions

1. I start by seasoning the chicken pieces with salt and pepper.
2. In a large skillet or Dutch oven, I heat the oil and butter, then brown the chicken on all sides until golden. I remove the chicken and set it aside.
3. In the same pan, I sauté the onion, garlic, and diced apple until softened.
4. I sprinkle in the flour and stir well to coat everything.
5. I whisk in the cider and chicken stock, making sure to loosen any browned bits from the bottom of the pan.
6. I add the mustard, sage, bay leaves, and thyme, then return the chicken to the pan.
7. I cover and let it simmer gently for about 35–40 minutes until the chicken is cooked through and tender.
8. I stir in the cream and the apple wedges, letting the sauce thicken slightly while the apples soften, about 5–7 minutes.
9. I taste and adjust seasoning before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and about 45 minutes to cook, so I plan for a total of around 1 hour.

Variations

Sometimes I swap the chicken thighs for drumsticks or a mix of both. If I want a richer sauce, I use heavy cream instead of light cream. For a lighter version, I skip the cream and just let the cider and stock reduce for a more rustic finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm it on the stovetop over low heat, adding a splash of stock or cream if the sauce has thickened too much. It also freezes well for up to 2 months, but I make sure to thaw it overnight in the fridge before reheating.

FAQs

Can I use boneless chicken for this recipe?

Yes, I can use boneless thighs, but I find that bone-in chicken gives more flavor to the sauce.

What kind of apple cider should I use?

I prefer a dry, hard apple cider for a more traditional French taste, but sweet cider works if I want a milder flavor.

Can I make this recipe ahead of time?

Yes, I often make it a day in advance because the flavors deepen overnight.

Do I need to peel the apples?

I like to peel them for a smoother texture, but leaving the skin on works too if I prefer a more rustic dish.

What can I serve with Chicken Normandy?

I love serving it with mashed potatoes, rice, or crusty bread to soak up the sauce.

Can I skip the cream?

Yes, I can leave it out for a lighter dish, though the sauce won’t be as rich.

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C) and that the juices run clear.

Can I use dried herbs instead of fresh?

Yes, I often use dried thyme if I don’t have fresh sprigs on hand.

Does this dish freeze well?

Yes, it freezes beautifully, though the sauce may need a quick whisk after reheating to bring it back together.

Can I make this dish in the oven?

Yes, after browning the chicken and preparing the sauce, I sometimes finish it in the oven at 350°F (175°C) for about 30 minutes.

Conclusion

I love making Chicken Normandy when I want a meal that feels both hearty and refined. The combination of chicken, apples, and cider creates a sauce that’s comforting yet sophisticated. It’s a recipe I keep coming back to, whether for a family dinner or when I want to impress guests.

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