Chicken Normandy
Enjoy this Chicken Normandy recipe featuring braised chicken, apples, and a creamy sauce, perfect for a comforting meal.
Equipment
- Large oven-proof sauté pan
Ingredients
Main Ingredients
- 4 tablespoons butter divided
- 2 cooking apples (Fuji or Jonagold) cored and sliced into wedges
- to taste salt
- 4 whole chicken legs with thighs
- 1 large onion peeled, sliced lengthwise
- ½ cup brandy apple brandy or Calvados
- 2 cups apple cider unfiltered
- 1 teaspoon dried thyme
- ½ cup cream
- as needed flour for dredging
Instructions
Cooking Steps
- Sprinkle the chicken with salt and let it sit for 20 minutes at room temperature.
- Preheat the oven to 375°F (190°C).
- Heat 2 tablespoons of butter in a large pan. Sauté apple slices until brown and remove.
- Dredge the chicken in flour and brown in the pan with the remaining butter.
- Sauté the onion slices in the pan until just beginning to brown.
- Deglaze the pan with brandy and scrape any browned bits off the bottom.
- Boil the brandy until reduced by half, add apple cider and thyme.
- Arrange the chicken skin-side up in the pan and roast in the oven for 30 minutes.
- Remove chicken, add apples, and boil down the sauce by half.
- Add the cream to the sauce, taste for salt and serve with apples and onions.
Notes
You can make the whole dish on the stovetop if preferred. Simmer uncovered for 15 to 30 minutes if skin-on chicken is used.
Nutrition
Serving: 1servingCalories: 513kcalCarbohydrates: 35gProtein: 18gFat: 29g
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