Chicken Normandy Recipe with Cider, Apples & Cream
A cozy and delicious French dish featuring tender chicken, rich cider cream sauce, and caramelised apples. Perfect for a comforting one-pot meal.
Equipment
- 1 Pressure cooker or heavy pan for searing and cooking
- 1 Non-stick frying pan for caramelising apples
Ingredients
Main ingredients
- 8–10 chicken pieces thighs and legs, bone-in and 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
- 2 tablespoon flour
- 30 ml brandy optional
- 300 ml dry cider
- 200 ml chicken stock
- 2 bay leaves
- 4 sprigs thyme leaves stripped from stalk
- 0.5 cup crème fraiche or double cream
- 2 tablespoon butter
- 2 Pink Lady apples cored and cut into wedges, skin on
- fresh parsley chopped, optional for serving
Instructions
Instructions
- Heat a splash of olive oil in your pressure cooker or heavy pan over medium-high heat.
- Sear chicken pieces skin-side down until golden brown. Flip and brown the other side. Remove and set aside.
- Add chopped bacon and cook until crisp. Drain excess fat if needed.
- Add onions or shallots, celery, and garlic. Sauté until soft and aromatic.
- Sprinkle in flour and stir for one minute. Add brandy if using and reduce.
- Pour in cider and chicken stock, scraping bottom. Add thyme and bay leaves.
- Return chicken to pan, skin-side up. Seal pressure cooker and cook for 30 minutes.
- Meanwhile, melt butter in pan and sauté apple wedges until golden and caramelised.
- Release pressure slowly. Stir in crème fraiche or cream and warm through gently.
- Add sautéed apples to the dish on top of the chicken.
- Cook uncovered 5–10 minutes until sauce thickens to your liking.
- Garnish with chopped parsley if desired.
- Serve with crusty bread, mashed potatoes, or rice to soak up the sauce.
Notes
Leftovers keep well in the fridge for 3 days or freezer. Reheat gently with a splash of stock or cream for best texture.