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Chicken Normandy (French Apple Cider Chicken)

Tender bone-in chicken thighs with crispy golden skin, cooked in a rich apple cider cream sauce with fresh herbs and sweet apples. A French-inspired elegant dinner perfect for special occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: European, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or butter
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 apple cored and thinly sliced (Granny Smith or Fuji)
  • 1 cup dry French apple cider or substitute with apple juice and a splash of white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 teaspoons fresh thyme leaves plus extra sprigs for garnish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh rosemary finely chopped (optional)
  • Fresh parsley for garnish (optional)

Equipment

  • Large skillet or cast iron pan
  • Wooden spoon
  • Tongs

Method
 

  1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil or butter in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down without moving them for 5-7 minutes until deeply golden and crispy. Flip and cook another 3-4 minutes, then remove to a clean plate and tent loosely with foil to keep warm.
  3. Add sliced onions to the same pan with the flavorful drippings. Cook for 5 minutes, stirring occasionally until softened and lightly caramelized. Add garlic and cook 30 seconds until fragrant.
  4. Stir in apple slices, thyme, and rosemary. Cook 2-3 minutes until apples begin to soften slightly at the edges.
  5. Pour in apple cider and chicken broth, scraping up all the brown bits from the bottom of the pan with a wooden spoon.
  6. Nestle the browned chicken thighs back into the pan skin-side up. Cover, reduce heat to low, and simmer 25-30 minutes until chicken reaches an internal temperature of 165°F in the thickest part of the thigh and is tender throughout. If sauce is bubbling too vigorously, reduce heat to maintain a gentle simmer.
  7. Remove chicken temporarily to a plate. Stir Dijon mustard and heavy cream into the sauce. Simmer uncovered 3-4 minutes until slightly thickened and the sauce coats the back of a spoon. Taste and adjust seasoning, then return chicken to warm briefly before serving. Garnish with fresh thyme sprigs and parsley if desired.

Notes

For best results, use bone-in, skin-on chicken thighs for moisture and flavor. If using chicken breasts, reduce simmering time to 20-22 minutes. Dry French apple cider gives the most authentic flavor, but apple juice with white wine works well as a substitute. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth.