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Chicken Normandy – French Apple Cider Chicken

Chicken Normandy – French Apple Cider Chicken

Delightful Chicken Normandy is a traditional French casserole featuring chicken braised in a creamy apple cider sauce, garnished with caramelised apple wedges.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine French
Servings 4 servings
Calories 400 kcal

Equipment

  • large pan
  • small frying pan

Ingredients
  

  • 8 pieces chicken legs or thighs, bone-in with skin
  • 1 piece onion, diced
  • 1 clove garlic, minced
  • 0.5 piece apple (golden delicious or jonagold), peeled, cored and diced
  • 1 piece apple (golden delicious or jonagold), peeled, cored and sliced in wedges
  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cooking oil
  • 1 teaspoon butter
  • 2 cups apple cider (or ½ litre)
  • 0.5 cup chicken stock (or 125 ml)
  • 1 cup light cream (or 250 ml)
  • 3 leaves sage
  • 2 leaves bay leaves
  • 1 tablespoon dried thyme (or 2 sprigs of fresh thyme)
  • salt to taste
  • pepper to taste

Instructions
 

  • Season the chicken legs with pepper and salt to taste. Heat some oil in a large pan over medium/high heat and fry the chicken legs on all sides until golden brown. Remove the chicken from the pan and set aside.
  • Add the onion and fry for 2 minutes until translucent. Add the garlic and the diced ½ apple to the onion and sauté for 2 minutes until caramelised. Add the flour and stir to coat everything. Fry for 1 minute.
  • Add the chicken, Dijon mustard, bay leaves, thyme and sage. Pour in the apple cider and chicken stock. Bring to a boil. Once it's all boiling reduce the heat to a medium/low setting and leave to simmer softly, uncovered, for 45 minutes.
  • Meanwhile in another small frying pan heat some butter on medium heat and add the apple wedges. Leave to cook for a few minutes until golden brown and caramelised. Add the cream and bring to a boil. Now add the boiled apple wedges and cream to the chicken during the last 15 minutes of the chickens cooking.
  • Season with salt and pepper to taste and serve with fresh thyme.

Notes

I have used light cream (20% fat) but heavy cream can be used as well if you prefer. If you cannot find French apple cider or prefer to cook with a non alcoholic alternative, use apple cider juice instead.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword apple cider, Casserole, chicken dish, Chicken Normandy, French Apple Cider Chicken, French cuisine
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