Print

Chicken Normandy Recipe

Chicken Normandy Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 18 reviews

Chicken Normandy is a cozy French braised chicken dish made with tender whole chicken legs simmered in a creamy apple cider sauce with onions, garlic, and thyme. It’s rich, autumny, and just the right amount of rustic.

Ingredients

Chicken:

  • 4 whole chicken legs thigh + drumstick attached
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper

Sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 2 apples sliced (Honeycrisp or Granny Smith work great)
  • ¾ cup apple cider
  • ½ cup chicken broth low-sodium
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 tablespoon parsley chopped, for garnish

Instructions

  1. Pat the chicken legs dry and season: Pat the 4 whole chicken legs dry and season generously with 1 teaspoon salt and ½ teaspoon pepper.
  2. Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or braiser over medium-high heat. Add the chicken legs skin-side down and sear 6 to 8 minutes, until deep golden. Flip and sear another 4 minutes. Remove to a plate.
  3. Cook the aromatics: In the same skillet, add 1 sliced onion and cook 3 to 4 minutes. Stir in 2 minced garlic cloves and cook 30 seconds. Add 2 sliced apples and cook 2 to 3 minutes until just starting to soften.
  4. Prepare the sauce: Pour in ¾ cup apple cider and ½ cup chicken broth, scraping up the browned bits. Stir in ½ cup heavy cream, 2 teaspoons Dijon, and 1 teaspoon thyme.
  5. Simmer the chicken: Return the chicken legs to the pan, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer 30 to 35 minutes, or until the chicken is cooked through and the sauce thickens beautifully.
  6. Adjust and serve: Taste and adjust seasoning. Sprinkle with parsley before serving.

Notes

  • Use the right chicken cut: Whole chicken legs are the classic choice because they stay juicy during braising. Chicken thighs work too, but you’ll lose a bit of that dramatic ‘feast on a platter’ presentation.
  • Pick apples that hold their shape: Honeycrisp and Granny Smith won’t fall apart in the sauce. Softer apples like McIntosh will melt down completely, which isn’t a bad thing, just different.
  • Sear for real flavor: Don’t rush the browning step. A deep golden sear on the chicken is what gives the sauce its gorgeous color and depth.
  • Use real apple cider, not apple juice: Cider gives you that tangy, cozy, slightly rustic flavor. Apple juice makes things too sweet.
  • Stovetop braise or oven braise: After adding the liquids, you can simmer it on the stove or pop the whole pan in the oven at 325°F (165°C). Both work beautifully.
  • Make ahead friendly: This dish tastes even better the next day. The sauce thickens, the apples soften, and the chicken becomes even more tender.
  • Serving tip: Spoon plenty of the creamy apple onion sauce over whatever you’re serving it with. Mashed potatoes and rice both act like little sponges.

Nutrition

Find it online: https://cookedbysarah.com/chicken-normandy-recipe/