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–+ servings
Chicken Normandy

Delicious Chicken Normandy with Apples and Creamy Cider Sauce

This Chicken Normandy recipe features tender chicken and sweet apples in a creamy cider sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 portions
Course: Dinner Recipes
Cuisine: French
Calories: 523
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces skin on, bone in chicken portions thighs, legs or breasts
  • sea salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons plain flour
  • 1 tablespoon butter for cooking apples
  • 2 pieces sweet eating apples core removed and sliced into wedges
  • 100 grams bacon lardons or pancetta
  • 1 tablespoon olive oil for frying
  • 1 tablespoon butter for frying chicken
  • 1 medium onion thinly sliced
  • 2 cloves garlic crushed
  • 50 ml brandy optional, can substitute with cider
  • 150 ml chicken stock
  • 5-6 sprigs fresh thyme
  • 1 piece bay leaf
  • 2 teaspoons Dijon mustard
  • 500 ml hard dry apple cider
  • 100 ml double cream heavy cream

Equipment

  • heavy-based skillet

Method
 

  1. Pat the chicken pieces dry and season generously with salt and pepper. Dredge the chicken in flour for a thin coating.
  2. Melt 1 tablespoon of butter in a heavy-based skillet over low-medium heat. Add the sliced apples and cook for about 5 minutes until golden. Remove and set aside.
  3. Cook the bacon lardons in the same pan for 4-5 minutes until golden and crisp. Remove and set aside.
  4. Melt the olive oil and 1 tablespoon of butter in the pan over medium-high heat. Sear the chicken pieces for about 5 minutes on each side until golden brown. Remove from the pan.
  5. Add the chopped onions to the pan and cook on low-medium heat for 8-10 minutes until translucent. Add garlic and cook for a further 2 minutes.
  6. Pour in the brandy and scrape up browned bits from the pan. Let it bubble for a minute. Add chicken stock, cider, and mustard. Stir well.
  7. Return the chicken to the pan and add thyme sprigs, bay leaf, and apples. Cover and simmer for 30-40 minutes on low-medium heat.
  8. Alternatively, finish cooking in a preheated oven at 180C/160Fan/350F for 40-45 minutes until internal temperature reaches 75C (167F).
  9. Pour in double cream and stir into the sauce. Cook for a few minutes until the sauce thickens.
  10. Taste the sauce and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf before serving.
  11. Serve over a bed of mashed potatoes, rice or crusty bread.

Nutrition

Serving: 1portionCalories: 523kcalCarbohydrates: 36gProtein: 24gFat: 30gSodium: 744mgFiber: 3gSugar: 24g

Notes

For storing Chicken Normandy, allow it to cool, then place it in an airtight container to keep it fresh for up to three days. To reheat, warm gently on the stove or in the microwave, adding a splash of cider or cream for moisture.

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