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Chicken Normandy with golden chicken thighs in apple cider cream sauce, garnished with sautéed apples and herbs.

Chicken Normandy Recipe | French Apple Cider Chicken in Creamy Fall-Inspired Sauce

Chicken Normandy, also known as French Apple Cider Chicken, is a beautifully rustic dish that celebrates the flavors of fall. Tender chicken thighs are simmered in a velvety apple cider cream sauce with caramelized onions, sautéed apples, and a splash of brandy or Calvados. The result is a rich, savory-sweet entrée that’s perfect for dinner parties, holiday meals, or a cozy night in. Serve it with mashed potatoes, rice, or crusty bread to soak up every drop of the luscious sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Fall Comfort Food, French, French, European
Servings 4
Calories 450 kcal

Equipment

  • Large skillet or sauté pan
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Wooden spoon or spatula

Ingredients
  

  • 4 chicken thighs or breasts (bone-in or boneless)
  • 2 firm apples (Honeycrisp or Granny Smith), sliced
  • 1 medium onion or 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup dry apple cider (hard cider preferred)
  • ½ cup heavy cream or crème fraîche
  • 1 teaspoon Dijon mustard (optional)
  • ½ cup chicken stock
  • 2 tablespoons brandy or Calvados (optional)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme or chopped parsley
  • Salt and pepper to taste

Instructions
 

  • Season and Sear Chicken: Pat chicken dry and season with salt and pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken until golden brown on both sides (4–5 minutes per side). Remove and set aside.
  • Sauté Aromatics: Reduce heat to medium. Add remaining butter, then sauté onions or shallots until soft (5 minutes). Add garlic and cook 1 minute more.
  • Deglaze Pan: Pour in brandy or Calvados (if using) and scrape up browned bits. Simmer for 1–2 minutes.
  • Add Apples: Stir in sliced apples and cook for 5–7 minutes until slightly caramelized.
  • Add Liquids and Chicken: Pour in cider and chicken stock. Return chicken to pan and bring to a gentle simmer.
  • Simmer: Cook uncovered for 20–25 minutes, turning chicken once.
  • Finish Sauce: Stir in cream and Dijon mustard. Simmer 5 minutes until sauce thickens.
  • Garnish and Serve: Sprinkle with fresh herbs and serve warm.

Notes

  • Flavor Variations:
    • Use pork chops instead of chicken for a Normandy pork version
    • Add mushrooms or leeks for extra depth
    • Swap cream for crème fraîche or Greek yogurt
    • Use white wine instead of cider for a lighter twist
  • Make-Ahead & Storage:
    • Make up to 2 days ahead; flavors improve overnight
    • Store in airtight container in fridge for 3–4 days
    • Reheat gently on stovetop to preserve texture
  • Common Mistakes:
    • Sweet cider = overly sugary sauce
    • Overcooked apples = mushy texture
    • Cream added too early = curdled sauce
    • Skipping the sear = bland chicken
  • FAQs:
    • Apple juice can be used with vinegar to balance sweetness
    • Bone-in thighs offer best flavor; breasts for leaner option
    • Gluten-free if cider and stock are certified GF
    • Alcohol-free version works with non-alcoholic cider or juice + lemon juice
    • Great for breakfast sandwiches or served with mashed potatoes
Keyword Apple cider chicken, Chicken Normandy, creamy chicken skillet, fall dinner, French chicken recipe