Name: French Apple Cider Chicken (Chicken Normandy) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 6 bone-in, skin-on chicken thighs; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil or butter; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 apple, cored and thinly sliced (preferably a crisp variety like Granny Smith or Fuji); 1 cup dry French apple cider (or substitute with apple juice and a splash of white wine); 1 cup chicken broth; 1/2 cup heavy cream; 2 teaspoons fresh thyme leaves (plus extra sprigs for garnish); 1 tablespoon Dijon mustard; 1 teaspoon fresh rosemary, finely chopped (optional); Fresh parsley for garnish (optional)

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Introduction

Chicken Normandy, also known as French Apple Cider Chicken, is a comforting dish that combines tender chicken thighs with the sweet and tangy flavors of apple cider and fresh herbs. Its creamy sauce and caramelized apples create a perfect balance of savory and fruity notes, making it an ideal meal for any occasion.

A black cast iron skillet filled with a creamy yellow sauce base, with six browned chicken thighs evenly placed on top. Thin apple slices with red skin and translucent cooked onions are scattered throughout the sauce. Fresh green thyme sprigs are placed in the center, adding a natural touch. The skillet rests on a textured white marbled surface with some rustic fabric underneath, enhancing the warm and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil or butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 apple, cored and thinly sliced (preferably Granny Smith or Fuji)
1 cup dry French apple cider (or substitute with apple juice and a splash of white wine)
1 cup chicken broth
1/2 cup heavy cream
2 teaspoons fresh thyme leaves (plus extra sprigs for garnish)
1 tablespoon Dijon mustard
1 teaspoon fresh rosemary, finely chopped (optional)
Fresh parsley for garnish (optional)

Instructions

Step 1: Season the chicken thighs with salt and freshly ground black pepper on both sides to enhance the flavor.
Step 2: Heat olive oil or butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook 5-7 minutes until the skin is golden and crispy. Flip and cook another 3-4 minutes. Remove chicken and set aside.
Step 3: In the same pan, add sliced onions and cook for about 5 minutes until softened and caramelized. Add minced garlic and cook for 30 seconds until fragrant.
Step 4: Stir in the apple slices, thyme leaves, and rosemary if using. Cook for 2-3 minutes until apples soften slightly.
Step 5: Pour in the apple cider and chicken broth. Scrape the bottom of the pan to loosen browned bits. Bring to a simmer.
Step 6: Return chicken thighs to the pan, skin side up. Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is cooked through and tender.
Step 7: Remove chicken temporarily. Stir Dijon mustard and heavy cream into the sauce. Simmer uncovered for a few minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
Step 8: Return the chicken to the pan to warm briefly. Garnish with fresh thyme sprigs and parsley if desired.
Step 9: Serve warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the rich apple cider sauce.

Tips & Variations

For a deeper flavor, brown the chicken in a mix of butter and olive oil.
Use a tart apple variety like Granny Smith to balance the creaminess.
Substitute fresh herbs with dried ones if fresh are unavailable, adjusting quantities accordingly.
Add a splash of white wine with the cider for extra complexity.
To make it dairy-free, replace heavy cream with coconut cream or omit entirely.

Storage

Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken and to keep the sauce creamy. Avoid microwaving if possible, as it can make the sauce separate.

How to Serve

The image shows a black cast-iron skillet filled with six browned chicken thighs as the top layer, each with crispy skin and golden color. Below and around the chicken, there are slices of yellow potatoes and thin-cut onions in a creamy, light tan sauce that fills most of the skillet. A sprig of fresh green thyme rests in the center on top of the chicken, adding a touch of fresh herb color. The skillet sits on a white marbled surface, with a bit of dark brown wood showing around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but cooking time will be shorter. Monitor closely to avoid overcooking and ensure tenderness.

What if I don’t have French apple cider?

You can substitute dry French apple cider with a combination of apple juice and a splash of white wine to mimic the flavor profile. Avoid sweetened apple juice to keep the dish balanced.