Normandy-Style Chicken

Name: Normandy-Style Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 4 chicken legs (cut in half (drumsticks and thighs)); 3 apples (peeled and cut into wedges); 40 g of butter; 2 shallot (thinly sliced); 250 ml of hard cider (dry); 150 ml of chicken broth; 200 g of thick crème fraîche (whole, from Normandy); 30 ml of cognac (or calvados); 2 thyme (fresh sprigs); salt; black pepper (ground)

No reviews yet

The Normandy chicken recipe showcases a velvety sauce of cider and crème fraîche with delicately tender apple wedges. This great classic of French country cooking comforts Sunday tables. Serve it piping hot with fresh tagliatelle or homemade mashed potatoes.

Total time: 1 h 05
Prep: 20 min
Cook: 45 min
Rest: 40 min
Difficulty: Easy
Per person: €3.80

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

For dessert

Chocolate Truffles

15 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

585kcal

Protein42 g29%
Carbs15 g10%
Fat39 g61%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the apples from falling apart into applesauce in the Dutch oven, cook them separately in a skillet in a little foaming butter. Add them only 5 minutes before the end of cooking in the creamy sauce.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 3 months in an airtight container. The cream may separate slightly when thawed.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge. The flavors develop.

Making ahead : Can you make it the day before?

Yes

Can be fully prepared the day before. Gently reheat before serving.

Reheating : How do you reheat it?

Reheat in the oven at 160°C for 20-25 min, or in a saucepan over low heat with a lid. Microwave possible on medium power in intervals.

Variations

Mushroom version: add 250 g of sliced white mushrooms sautéed in butter at the same time as the apple pieces.
Alcohol-free version: replace the cider with unsweetened artisanal apple juice stretched with a dash of lemon juice to keep a tangy note.
Chicken breast version: use chicken breast fillets quickly pan-fried to cut the cooking time to 15 minutes.

Mistakes to avoid

Choosing apples that are too mealy and break down completely in the heat: prefer firm varieties like Reinette d'Armorique or Gala.
Letting it boil vigorously after pouring in the cream, which could cause the creamy sauce to split.
Skipping the step of browning the chicken thighs well first, which is essential for creating flavorful browned bits.

Frequently asked questions

Which cider should I choose for this recipe?

Choose a dry farmhouse cider rather than a sweet one. Dry cider provides the acidity and tannins needed to balance the richness of the crème fraîche without making the sauce too sweet.

Which apple variety holds up best when cooked?

Go for firm-fleshed, slightly tart apples such as Reine des Reinettes, Boskoop, or orchard Golden. They caramelize nicely without turning to mush while simmering.

Can I make this dish with a whole cut-up chicken?

Absolutely. A free-range chicken of about 1.4 kg cut into eight pieces works perfectly. The cooking is the same, around 35 to 40 minutes so the pieces are tender.

What side dish should I serve with this Normandy chicken?

Neutral starches soak up the creamy sauce ideally. Fresh tagliatelle, steamed potatoes, or white rice are the most suitable sides to showcase this braise.