Chicken Normandy
This dish, also known as French Apple Cider Chicken, brings together tender chicken, sweet apples, and bright cider in a creamy sauce. It’s both comforting and sophisticated, making it a delightful choice for any dinner.
Equipment
- Large Skillet
Ingredients
Ingredients
- 800 g Bone-in, skin-on chicken thighs
- 300 g Apples tart or firm, sliced
- 1 large Onion sliced
- 15 ml Olive oil for searing
- 30 g Butter
- 30 g Flour
- 250 ml Cider apple cider or hard cider
- 200 ml Chicken stock
- 100 ml Cream or crème fraîche
- 5 g Fresh thyme for garnish
- to taste Salt and pepper to season
Instructions
- Season the chicken well and pat it dry.
- In a hot skillet, sear the thighs in a bit of oil until the skin is golden and crisp, about 3–4 minutes per side, then remove and set aside.
- In the same pan, sauté sliced onions and chopped apples until they start to soften, about 4–6 minutes.
- Sprinkle a light coating of flour over the pan, then deglaze with cider, scraping up the fond.
- Return the chicken to the pan, add stock and a splash of cream, and simmer until the chicken is cooked through and the sauce thickens, about 15–20 minutes. Make sure the internal temperature hits 74°C.
- Finish with a final swirl of cream, fresh thyme, and a pinch of salt and pepper to taste.
Notes
Tip: For crisp skin, ensure you pat the chicken dry thoroughly before seasoning and don't overcrowd the pan.