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Chicken Normandy – French Apple Cider Chicken

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A classic French dish where tender chicken is simmered with apples, cider, and cream to create a rich, comforting, yet elegant meal perfect for family dinners or entertaining.

Ingredients

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 into wedges

2 tablespoons flour

1 tablespoon Dijon mustard

1 tablespoon cooking oil

1 teaspoon butter

2 cups (½ litre) apple cider

½ cup (125 ml) chicken stock

1 cup (250 ml) light cream

3 sage leaves

2 bay leaves

1 tablespoon dried thyme or 2 sprigs fresh thyme

Salt and pepper to taste

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the oil and butter in a large skillet or Dutch oven, then brown the chicken on all sides until golden. Remove and set aside.
  3. Sauté the onion, garlic, and diced apple in the same pan until softened.
  4. Sprinkle in the flour and stir to coat.
  5. Whisk in the cider and chicken stock, scraping up browned bits from the pan.
  6. Add mustard, sage, bay leaves, and thyme, then return the chicken to the pan.
  7. Cover and simmer gently for 35–40 minutes until chicken is cooked through and tender.
  8. Stir in the cream and apple wedges; let the sauce thicken slightly while apples soften, about 5–7 minutes.
  9. Taste and adjust seasoning before serving.

Notes

Use bone-in chicken for maximum flavor, but boneless thighs can be substituted.

For a traditional French flavor, choose dry hard cider.

The dish can be made ahead of time as the flavors deepen overnight.

Freezes well for up to 2 months; thaw before reheating.

Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.

Nutrition

Find it online: https://justsosavory.com/chicken-normandy-french-apple-cider-chicken/