A cozy French-inspired dish with tender chicken simmered in creamy apple cider sauce infused with herbs and fresh apples.
Chicken Normandy, also known as French Apple Cider Chicken, is a flavorful one-pan dish that brings the essence of autumn to your dinner table. Juicy, golden-browned chicken thighs are gently simmered in a rich sauce made with dry apple cider, onions, herbs, and a touch of cream. The combination of savory, sweet, and creamy elements makes this dish both rustic and elegant—perfect for a comforting family dinner or a dinner party centerpiece.
Why You’ll Love This Recipe
- Combines savory and sweet flavors in a beautifully balanced sauce
- Features crisp apples and aromatic herbs for depth
- Uses one skillet for minimal cleanup
- Versatile enough for weeknights or special occasions
- Easily adaptable to different dietary needs
- Pairs well with bread, mashed potatoes, or greens
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
For the Aromatics:
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
For the Apple-Cider Base:
- 1 apple, thinly sliced (Granny Smith, Fuji, or Honeycrisp)
- 1 cup dry French apple cider (or apple juice with a splash of white wine)
- 1 cup chicken broth
For the Creamy Sauce:
- ½ cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh rosemary, finely chopped (optional)
For Garnish (Optional):
- Fresh parsley or thyme sprigs
Instructions
- Season & Sear Chicken:
Pat chicken thighs dry and season with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden and crispy. Flip and cook another 3–4 minutes. Transfer to a plate. - Cook the Aromatics:
In the same skillet, add sliced onions and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. - Add Apples & Herbs:
Stir in apple slices, thyme, and rosemary (if using). Cook for 2–3 minutes until apples start to soften. - Deglaze with Cider:
Pour in apple cider and chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer. - Simmer with Chicken:
Nestle chicken thighs back into the skillet, skin-side up. Cover, reduce heat to low, and simmer for 25–30 minutes until chicken is cooked through and tender. - Finish the Sauce:
Remove chicken temporarily. Stir in Dijon mustard and heavy cream. Simmer for 3–5 minutes to thicken slightly. Taste and adjust seasoning. - Serve:
Return chicken to the sauce to warm through. Garnish with fresh herbs if desired. Serve with crusty bread, mashed potatoes, or sautéed greens.
Tips / Storage / FAQs
Tips for Success
- Use a hot pan to achieve golden, crispy chicken skin
- Avoid overcrowding when searing—cook in batches if necessary
- Let the sauce simmer uncovered after adding cream to thicken
Storage & Reheating
- Store: In an airtight container in the fridge for up to 3 days
- Reheat: Gently on the stove with a splash of broth to loosen the sauce
- Freeze: Not recommended due to the cream sauce separating
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes, reduce the simmering time to about 20–25 minutes to avoid overcooking.
What can I use instead of heavy cream?
Try half-and-half or a dairy-free cream alternative. Coconut cream can work in a pinch for a slightly different flavor.
Can I use apple juice instead of cider?
Yes, combine apple juice with a splash of white wine for added acidity and depth.
What vegetables pair well with this dish?
Carrots, peas, celery, or green beans work well. Add them with the apples and adjust cooking times accordingly.
Final Thoughts
Chicken Normandy is a dish that feels both luxurious and comforting. The creamy apple cider sauce, fragrant with thyme and rosemary, makes each bite of tender chicken unforgettable. It’s the kind of meal that fills your kitchen with cozy aromas and your plate with flavor. Whether you’re preparing it for a special dinner or a casual fall evening, this French classic will quickly become a favorite in your rotation.
The Goods
French Apple Cider Chicken
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Recipes
For the Chicken:
- 6 bone-in skin-on chicken thighs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or butter
For the Aromatics:
- 1 medium onion thinly sliced
- 2 cloves garlic minced
For the Apple-Cider Base:
- 1 apple thinly sliced (Granny Smith, Fuji, or Honeycrisp)
- 1 cup dry French apple cider or apple juice with a splash of white wine
- 1 cup chicken broth
For the Creamy Sauce:
- ½ cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh rosemary finely chopped (optional)
For Garnish (Optional):
- Fresh parsley or thyme sprigs
Instructions
Season & Sear Chicken:
- Pat chicken thighs dry and season with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden and crispy. Flip and cook another 3–4 minutes. Transfer to a plate.
Cook the Aromatics:
- In the same skillet, add sliced onions and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Add Apples & Herbs:
- Stir in apple slices, thyme, and rosemary (if using). Cook for 2–3 minutes until apples start to soften.
Deglaze with Cider:
- Pour in apple cider and chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
Simmer with Chicken:
- Nestle chicken thighs back into the skillet, skin-side up. Cover, reduce heat to low, and simmer for 25–30 minutes until chicken is cooked through and tender.
Finish the Sauce:
- Remove chicken temporarily. Stir in Dijon mustard and heavy cream. Simmer for 3–5 minutes to thicken slightly. Taste and adjust seasoning.
Serve:
- Return chicken to the sauce to warm through. Garnish with fresh herbs if desired. Serve with crusty bread, mashed potatoes, or sautéed greens.
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