Chicken Normandy Recipe with Cider, Apples & Cream
This classic French chicken Normandy dish features tender chicken cooked with cider, apples, crème fraîche, and herbs for a rich, comforting one-pot meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 8–10 chicken pieces thighs & legs, bone-in & skin on
- 1 splash olive oil for browning
- 2 onions or 4 medium shallots, chopped
- 1 celery stalk chopped
- 3 cloves garlic minced
- 200 gms streaky bacon chopped or bacon lardons
- 2 tablespoon flour to thicken sauce
- 30 ml brandy optional
- 300 ml dry cider
- 200 ml chicken stock
- 2 bay leaves
- 4 sprigs thyme leaves stripped
- 125 ml crème fraiche or thick/double cream
- 2 tablespoon butter for sautéing apples
- 2 Pink Lady apples cored and cut into 8 wedges, skin on
- chopped parsley to serve, optional
Instructions
Instructions
- Preheat your oven to 180°C (350°F).
- Heat a big oven-safe pan on medium-high. Add olive oil. Season and brown chicken pieces in batches. Remove and set aside.
- Add chopped bacon and cook until crispy. Remove and set aside.
- Add onions, celery, and garlic. Sauté until softened. Stir in flour to thicken.
- Pour in brandy (if using) and reduce briefly. Add cider and chicken stock. Deglaze the pan.
- Return chicken and bacon to pan. Add bay leaves and thyme. Simmer, then cover and bake for 35 minutes.
- Meanwhile, melt butter in a pan and fry apple wedges until golden and caramelised.
- After baking, remove lid and transfer dish to stovetop. Stir in cream and bring to a bubble.
- Return chicken to pot skin side up and bake uncovered for 10 minutes to finish cooking.
- Top casserole with caramelised apples and chopped parsley (optional).
- Serve with crusty bread, rice, or mashed potatoes.
- Store leftovers in airtight container in fridge for up to 3 days or freeze up to 3 months.
- Reheat gently before serving. Consider fresh apples when reheating for best texture.
Notes
Reheat gently to avoid curdling the cream. Freshly sautéed apples are best for texture when reheating. Serve with crusty bread to soak up the sauce!