Chicken Normandy brings together tender chicken thighs with a rich apple cider sauce that tastes like a cozy French bistro came to your kitchen. This elegant yet approachable dinner combines savory herbs with sweet apple notes for a meal that feels special without the fuss.
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Ingredients for Chicken Normandy
I always reach for bone-in, skin-on chicken thighs for this recipe because they stay incredibly moist during cooking and develop the most beautiful golden crust. The combination of apple cider and cream creates a sauce that’s become my go-to for impressing guests without spending hours in the kitchen.
- 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 (I recommend Granny Smith or Fuji because they hold their shape during cooking and provide the right sweet-tart balance)
- 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 (my preference is a grainy variety for extra depth)
- 1 teaspoon fresh rosemary, finely chopped (optional)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
In my experience, the key to perfect Chicken Normandy is getting that golden, crispy skin on the chicken thighs before building the sauce. I recommend not rushing this step – it’s what creates the foundation of flavor.
Step 1: Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper. This helps achieve that crispy skin we’re after.
Step 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.
Step 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, watching carefully to avoid burning.
Step 4: Stir in apple slices, thyme, and rosemary. Cook 2-3 minutes until apples begin to soften slightly at the edges.
Step 5: Pour in apple cider and chicken broth, scraping up all those delicious brown bits from the bottom of the pan with a wooden spoon. This adds incredible depth to your sauce.
Step 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.
Step 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.
Perfect Pairings for Chicken Normandy
This elegant French dish pairs beautifully with sides that complement its rich, creamy sauce and balance the sweet-savory flavors.
Crusty French Bread: Perfect for soaking up every drop of that incredible apple cider sauce – the crispy exterior and soft interior make it ideal.
Creamy Mashed Potatoes: The smooth, buttery texture balances the tender chicken while absorbing the flavorful sauce beautifully.
Sautéed Green Beans: A crisp, fresh vegetable side cuts through the richness and adds a pop of color and nutrients to your plate.
Wild Rice: The nutty, earthy flavors complement the apple and herb notes while providing satisfying whole grain nutrition.
Roasted Root Vegetables: Carrots, parsnips, and turnips bring seasonal warmth and natural sweetness that echoes the apples in the dish.
Keeping It Fresh: Storage & Serving Tips
Store leftover Chicken Normandy in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious the next day.
When reheating, I recommend using the stovetop over low heat with a splash of chicken broth to loosen the sauce. This preserves the texture of both the chicken and sauce much better than microwaving, though that works in a pinch for quick lunches.
This dish is incredibly versatile – serve it over egg noodles, alongside roasted potatoes, or even shredded over creamy polenta for a comforting variation. The sauce makes everything taste amazing.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but watch the cooking time closely as breasts cook faster and can dry out. Reduce simmering time to 20-22 minutes and check for 165°F internal temperature.
What if I can’t find French apple cider?
Regular apple juice works well when combined with a splash of white wine or a squeeze of lemon juice to add the tartness that dry cider provides.
Can I make this ahead for entertaining?
Absolutely! Brown the chicken and prepare the sauce up to 24 hours ahead, then refrigerate separately. Reheat gently and simmer together for 10-15 minutes before serving.
Chicken Normandy (French Apple Cider Chicken)
Ingredients
Equipment
Method
- Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
- 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.
- 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.
- Stir in apple slices, thyme, and rosemary. Cook 2-3 minutes until apples begin to soften slightly at the edges.
- Pour in apple cider and chicken broth, scraping up all the brown bits from the bottom of the pan with a wooden spoon.
- 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.
- 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.
