Chicken Normandy (French Apple Cider Chicken) Recipe
Chicken Normandy, also known as French Apple Cider Chicken, is a comforting and flavorful dish featuring golden, crispy skin-on chicken thighs simmered in a savory sauce made with dry French apple cider, fresh apples, aromatic herbs, and finished with creamy Dijon mustard sauce. This rustic French-inspired meal perfectly balances savory, sweet, and creamy flavors, ideal served alongside crusty bread or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
For the Aromatics:
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
For the Apple Influences:
- 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
For the Creamy Sauce:
- 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)
For Garnishing:
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Start by seasoning the chicken thighs generously with salt and freshly ground black pepper on both sides to enhance their natural flavor.
- Brown the Chicken: Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat. Once hot, place the chicken thighs skin-side down without overcrowding. Let them cook undisturbed for 5-7 minutes until the skin turns golden and crispy. Flip the chicken and cook an additional 3-4 minutes, then remove from the pan and set aside.
- Cook the Aromatics: In the same pan, add the thinly sliced onions and sauté for about 5 minutes until softened and starting to caramelize. Add the minced garlic and cook for another 30 seconds until fragrant, deepening the flavor profile.
- Add Apples and Herbs: Stir in the thinly sliced apple, fresh thyme leaves, and chopped rosemary if using. Cook for 2-3 minutes until the apples soften slightly but retain some texture.
- Deglaze the Pan: Pour in the dry French apple cider and chicken broth while scraping the bottom of the pan with a wooden spoon to lift all the caramelized brown bits, adding rich flavor. Bring the mixture to a simmer.
- Return Chicken to Pan: Nestle the browned chicken thighs skin-side up back into the pan. Cover and reduce the heat to low. Let the chicken simmer gently for 25-30 minutes until fully cooked through and tender.
- Finish the Sauce: Temporarily remove the chicken from the pan. Stir in the Dijon mustard and heavy cream, allowing the sauce to simmer uncovered for a few minutes until it thickens slightly. Adjust seasoning with additional salt and pepper to taste.
- Serve: Return the chicken to the pan briefly to warm through. Garnish with fresh thyme sprigs and parsley if desired before serving.
- Enjoy: Serve warm with crusty bread, mashed potatoes, or sautéed greens to soak up the delicious creamy apple cider sauce and enjoy this comforting French-inspired meal.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and moisture; chicken breasts can dry out faster.
- For the apple, choose a crisp variety like Granny Smith or Fuji for balance; avoid overly soft apples.
- If dry French apple cider is unavailable, substitute with apple juice and a splash of white wine to maintain acidity and complexity.
- To get perfectly crispy chicken skin, ensure the skillet is hot and avoid overcrowding. Let chicken sear undisturbed for best crust.
- Heavy cream adds richness; for a lighter or dairy-free version, substitute with half-and-half or plant-based cream alternatives.
- Cooking times may vary slightly depending on your stovetop and pan type; ensure chicken is fully cooked to an internal temperature of 165°F (74°C).
Keywords: Chicken Normandy, French apple cider chicken, apple cider chicken recipe, creamy chicken thighs, French cuisine, autumn chicken dish
