Description
Chicken Normandy, also known as French Apple Cider Chicken (Poulet à la Normande), is a classic French dish featuring tender chicken simmered in apple cider with caramelized apples, onions, and a creamy sauce. Rich, comforting, and elegantly rustic.
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, sliced
- 2 apples (Granny Smith or Honeycrisp), sliced
- 2 cloves garlic, minced
- 1 cup dry apple cider
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Season chicken on both sides with salt and pepper.
- Heat butter and olive oil in a large skillet over medium heat.
- Sear chicken skin-side down for 5–7 minutes until golden brown. Flip and cook another 4–5 minutes. Remove and set aside.
- In the same pan, sauté onions and apples for 5–6 minutes until softened and lightly caramelized.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in apple cider to deglaze the pan, scraping up browned bits. Simmer for 5 minutes.
- Add chicken broth, thyme, and Dijon mustard if using. Return chicken to the skillet.
- Cover and simmer for 20–25 minutes until chicken is cooked through (internal temperature 165°F/74°C).
- Stir in heavy cream and simmer uncovered for 5 minutes until sauce thickens slightly.
- Adjust seasoning as needed and garnish with fresh parsley before serving.
Notes
- Use dry apple cider, not sweet apple juice, for authentic flavor.
- For extra richness, add a splash of Calvados.
- Boneless chicken can be used but reduce cooking time slightly.
- Serve with mashed potatoes, rice, or crusty French bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French