Name: Chicken Normandy (French Apple Cider Chicken) Recipe
Prep time: 15 min
Cook time: PT-490744H55M52S
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 delightful blend of savory and sweet flavors. Tender chicken thighs simmered in a creamy apple cider sauce with fresh herbs make this dish a comforting and elegant meal perfect for any occasion.

A black cast iron pan filled with six pieces of golden-browned chicken thighs sitting on top, partially covered in a creamy, light yellow sauce with visible herbs and small chunks. Mixed in the sauce are several slices of red-skinned apple and translucent cooked onions. A fresh green sprig of thyme lies across the chicken in the center, adding a touch of vibrant color. The pan is placed on a white marbled surface, and the warm lighting highlights the juicy, rich texture of the chicken and sauce. 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 generously with salt and pepper on both sides.
Step 2: Heat olive oil or butter in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5–7 minutes until the skin is golden and crispy. Flip and cook for 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. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 4: Add apple slices, thyme leaves, and rosemary if using. Cook for 2–3 minutes until apples soften slightly.
Step 5: Pour in apple cider and chicken broth. Scrape the pan bottom to release browned bits, then bring to a simmer.
Step 6: Return the 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 in Dijon mustard and heavy cream. Simmer uncovered until the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
Step 8: Return the chicken to the pan to warm through. Garnish with fresh thyme sprigs and parsley if desired.
Step 9: Serve warm with crusty bread, mashed potatoes, or sautéed greens to enjoy the flavorful apple cider sauce.

Tips & Variations

For crispiest chicken skin, avoid overcrowding the pan and let the chicken sear without moving it for several minutes before flipping.
Use chicken breasts if preferred, but watch carefully to prevent drying out.
Try substituting half-and-half or plant-based cream for a lighter or dairy-free sauce.
Any tart apple variety works well; avoid very soft apples to keep texture.

Storage

Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring the sauce occasionally to prevent curdling. This dish is best enjoyed fresh but reheats well for a comforting meal later.

How to Serve

A close-up view of a black skillet filled with five golden brown chicken thighs, each with a crisp, textured skin showing a rich browned color. Between the chicken pieces are layers of light golden creamy sauce with visible herbs and seasoning, scattered with small roasted potato wedges that have a slightly browned edge, whole mushrooms, and cooked onion slices adding a soft, golden touch. Fresh sprigs of thyme rest atop one chicken piece, adding a vibrant green contrast. The skillet is placed on a white marbled surface with a soft focus background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but be mindful that they cook faster and can dry out more easily. Adjust cooking time accordingly and consider lowering the heat during simmering.

What can I substitute for dry French apple cider?

If you don’t have dry French apple cider, use apple juice mixed with a splash of white wine or a small amount of vinegar to add acidity and balance the sweetness.