Chicken Normandy Recipe with Cider, Apples & Cream
A cozy French chicken casserole infused with apple, cider, and cream for a tender, comforting dish full of flavor and warmth.
Equipment
- 1 Sauté pan large
- 1 Ovenproof casserole dish with lid
Ingredients
Main Ingredients
- 8-10 chicken pieces, thighs & legs bone-in & skin on
- 1 splash olive oil
- 2 onions or 4 medium shallots, chopped
- 1 celery stalk chopped
- 3 cloves garlic minced
- 200 g streaky bacon chopped (bacon lardons also work)
- 2 tablespoon flour
- 30 ml brandy optional
- 300 ml dry cider
- 200 ml chicken stock
- 2 bay leaves
- 4 sprigs thyme leaves stripped from stalks
- 125 ml crème fraiche or thick/double cream ½ cup
- 2 tablespoon butter
- 2 Pink Lady apples cored and cut into 8 wedges (skin on)
- chopped parsley optional, to serve
Instructions
Instructions
- Heat olive oil in a sauté pan over medium-high. Brown chicken in batches until golden, then set aside.
- Add chopped onions or shallots and celery to the same pan. Cook until softened, about 5 minutes. Add garlic for 1 more minute.
- Add streaky bacon and cook until golden and crisp. Stir in flour, cook 1–2 minutes.
- Pour in brandy (if using), let sizzle 1 minute. Add cider and chicken stock, stir and bring to boil.
- Return chicken to pan. Add thyme and bay leaves. Cover and simmer or pressurize for 30–35 minutes.
- Remove lid, transfer chicken out, stir in crème fraiche, simmer sauce 5 minutes to thicken.
- Return chicken to sauce. Roast uncovered in oven for 10 minutes to finish.
- In a separate pan, melt butter and caramelise apple wedges until golden on both sides.
- Serve casserole topped with apple slices and optional chopped parsley.
- Enjoy hot with crusty bread, rice or mashed potatoes.
Notes
Store leftovers in fridge for up to 4 days or freeze. Reheat gently with splash of chicken stock to restore sauce consistency.