Chicken Normandy, or French Apple Cider Chicken, is a tasty dish with tender chicken cooked in rich apple cider sauce. This meal is filled with the sweetness of apples and the warmth of spices.
This dish always makes me feel cozy! I love serving it with some crusty bread to soak up the yummy sauce. Trust me, your kitchen will smell amazing while it cooks! 🍏🍗
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and moisture. If you prefer white meat, feel free to use chicken breast, but be cautious as it can dry out faster. I love the flavor from the skin, so I stick with thighs!
Onion: A medium onion brings depth. If you’re in a hurry, shallots or green onions could work as substitutions—they’ll add a different twist!
Apple: A crisp apple like Granny Smith or Fuji is best for balance. If you can’t find these, Honeycrisp or any tart apple will do just fine. Avoid very soft apples, which can turn mushy.
Apple Cider: Dry French apple cider gives a unique taste. If you can’t find it, apple juice with a splash of white wine works as a great substitute. The wine adds some acidity that pairs well with the sweetness!
Heavy Cream: This adds richness and creaminess. For a lighter option, use half-and-half or a plant-based cream if you’re looking for dairy-free.
How Do I Get My Chicken Perfectly Browned?
Achieving that golden, crispy skin on chicken thighs is key. Here’s how to do it:
- Start with a hot skillet! This helps the skin crisp up nicely.
- Don’t overcrowd the pan. If needed, cook in batches to ensure each piece gets enough contact with the pan.
- Let the chicken sear without moving it around for the first few minutes to develop that beautiful crust.
Once flipped, it only needs a few more minutes. Remember, you want it golden and crispy to provide an amazing texture contrast to the tender chicken and creamy sauce!
Chicken Normandy (French Apple Cider Chicken)
Ingredients You’ll Need:
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)
How Much Time Will You Need?
This delicious dish requires about 15 minutes of prep time and around 30-35 minutes for cooking, making a total of about 50 minutes. You’ll enjoy the wonderful aroma and taste of this dish, which is well worth the wait!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken thighs with salt and pepper on both sides. This helps to enhance their flavor as they cook.
2. Brown the Chicken:
In a large skillet or cast-iron pan, heat the olive oil or butter over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Let them cook for about 5-7 minutes until the skin becomes beautifully golden and crispy. Flip them over and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
3. Cook the Aromatics:
In the same pan, toss in the sliced onions and allow them to soften and caramelize for around 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant—this will add a delicious depth to your dish!
4. Add Apples and Herbs:
Now, stir in the thin apple slices, thyme leaves, and rosemary (if using). Let this cook for about 2-3 minutes until the apples begin to soften slightly.
5. Deglaze:
Pour in the apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any brown bits—this adds so much flavor! Bring the mixture to a simmer.
6. Return Chicken:
Carefully nestle the browned chicken thighs back into the pan, skin side up. Cover the pan and reduce the heat to low. Allow everything to simmer for 25-30 minutes until the chicken is cooked through and tender.
7. Finish the Sauce:
Remove the chicken temporarily and stir in the Dijon mustard and heavy cream into the pan. Let this simmer uncovered for a few minutes until the sauce thickens slightly. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve:
Return the chicken to the pan to warm up briefly. Before serving, garnish with fresh thyme sprigs and parsley if desired.
9. Enjoy:
Serve this warm, delicious chicken with crusty bread, mashed potatoes, or a side of sautéed greens to enjoy the amazing apple cider sauce to the fullest!
This comforting French-inspired dish balances the savory richness of browned chicken with the bright sweetness of apples and cider, finished with a creamy, herbaceous sauce. Bon appétit!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work, but they may cook a bit faster, so keep an eye on them to avoid drying out. Adjust the simmering time to about 20-25 minutes instead of 25-30.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or milk mixed with a tablespoon of flour for thickness. For a dairy-free alternative, try coconut cream or a plant-based cream that can withstand heat.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave. You might need to add a splash of chicken broth to loosen the sauce.
Can I Add Other Vegetables?
Yes! Feel free to add vegetables like carrots, celery, or even peas for extra flavor and nutrition. Add them in with the apples when you’re cooking the aromatics—just adjust the timing to ensure they are cooked through but still crisp.
