Chicken Normandy

Introduction

There’s something wonderfully comforting about a classic French dish like Chicken Normandy. This recipe perfectly balances savory and sweet, with tender chicken simmered in a rich sauce made with cider, crème fraîche, and caramelized apples. I remember the first time I prepared this dish for a family gathering; the aroma filled the house and drew everyone to the kitchen. My family loved the combination of flavors and the way the apples added a subtle sweetness to the savory chicken. This dish quickly became a favorite, and I’m excited to share this recipe that brings a taste of France right to your table.

Ingredients

To create this delightful Chicken Normandy, you will need the following ingredients:

• 8-10 chicken pieces (thighs & legs, bone-in & skin on)
• Splash of olive oil
• 2 onions or 4 medium shallots, chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 200g streaky bacon, chopped (or chopped bacon lardons)
• 2 tablespoons flour
• 30ml brandy (optional)
• 300ml dry cider
• 200ml chicken stock
• 2 bay leaves
• 4 sprigs thyme leaves, stripped from the stalk
• ½ cup (125ml) crème fraîche or thick/double cream
• 2 tablespoons butter
• 2 apples (such as Pink Lady), cored and cut into 8 wedges (skin on)
• Chopped parsley to serve (optional)

Instructions

Preparing Chicken Normandy is a delightful culinary journey. Here’s how to make it step by step:

1. Preheat the Oven

Start by preheating your oven to 180°C (350°F).

2. Brown the Chicken

In a large, lidded casserole dish or a non-stick frying pan, heat a splash of olive oil over medium-high heat. Season the chicken pieces with salt and white pepper. Brown the chicken skin-side down until golden on both sides. Once browned, remove the chicken from the pan and set it aside.

3. Sauté Vegetables and Bacon

In the same pan, add the chopped bacon and cook until the fat starts to render. Then add the chopped onions and celery, sautéing until they become translucent. Next, add the minced garlic and cook briefly until fragrant.

4. Make the Sauce

Sprinkle the flour over the sautéed vegetables and cook for about a minute to remove the raw flour taste. If you’re using brandy, add it now and stir well. Then, pour in the dry cider and bring the mixture to a rapid bubble. Once bubbling, add the chicken stock, thyme, and bay leaves. Allow the sauce to cook down until it has reduced by about a third.

5. Simmer the Chicken

Return the browned chicken to the pan, along with any juices that have accumulated. Cover the casserole and roast it in the oven for 35 minutes.

6. Finish the Sauce

After 35 minutes, remove the dish from the oven and take off the lid. Spoon out the chicken and set it aside. Stir the crème fraîche into the sauce and bring it to a bubble. Place the chicken pieces back into the sauce with the skin side facing up.

7. Caramelize the Apples

Return the casserole to the oven with the lid off for an additional 10 minutes. While the chicken finishes cooking, heat a non-stick pan over medium heat with the butter. Gently fry the apple wedges until they are golden on each side.

8. Serve

Once the chicken is done, serve the casserole with the caramelized apple slices scattered on top. Garnish with chopped parsley if desired. This dish pairs beautifully with crusty bread, rice, or mashed potatoes.

Nutrition Facts

• Servings: 6
• Calories: Approximately 450 per serving
• Sugar: 6g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 110mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour and 10 minutes

How to Serve

To make your Chicken Normandy dining experience even more enjoyable, consider the following serving suggestions:

• Plate the chicken with sauce spooned generously over the top.
• Garnish with fresh parsley for a pop of color.
• Add caramelized apple slices on top for added sweetness and texture.
• Serve with crusty bread for dipping into the delicious sauce.
• Pair with a side of rice or mashed potatoes to soak up the sauce.

Additional Tips

1. Use Fresh Herbs: Fresh thyme adds a wonderful flavor; if you can, use fresh rather than dried.
2. Marinate Chicken: For even more flavor, consider marinating the chicken in cider, garlic, and herbs for a few hours before cooking.
3. Adjust Apple Types: Different apples will give varying sweetness and tartness. Try using Granny Smith apples for a more tart flavor.
4. Bacon Alternatives: If you prefer, turkey bacon or pancetta can be used as alternatives to streaky bacon.
5. Check for Doneness: Ensure the chicken is cooked through by checking that the juices run clear when pierced.

Recipe Variations

• Herb Variations: Substitute thyme with rosemary or sage for a different flavor profile.
• Vegetable Additions: Add mushrooms or carrots for extra texture and nutrition.
• Apple Variations: Use different apple varieties for varying levels of sweetness.
• Cream Alternatives: For a lighter version, use Greek yogurt instead of crème fraîche.
• Cider Alternatives: Use apple juice for a non-alcoholic version or sparkling cider for a festive touch.

Serving Suggestions

Chicken Normandy is a versatile dish that can be served in various delightful ways:

• As a main course for a dinner party or family gathering.
• With a fresh green salad for a light lunch option.
• In a sandwich using leftover chicken and sauce, served in crusty bread.
• With seasonal vegetables like green beans or roasted Brussels sprouts for a balanced meal.
• At a picnic served cold with crusty baguettes.

Freezing and Storage

To keep your Chicken Normandy fresh:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: For longer storage, the casserole can be frozen. Allow it to cool completely, then place it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in the oven at 180°C (350°F) until warmed through, adding a splash of cider or stock if it seems dry.

FAQ Section

1. Can I use boneless chicken pieces?

• Yes, but bone-in chicken provides more flavor and moisture during cooking.

1. Is the brandy necessary?

• No, it can be omitted if you prefer a non-alcoholic dish.

1. What type of cider should I use?

• Use a dry cider for the best flavor balance.

1. Can I make this dish in advance?

• Yes, you can prepare it a day ahead and reheat it before serving.

1. What can I substitute for crème fraîche?

• You can use sour cream or heavy cream as alternatives.

1. How do I know when the chicken is cooked?

• The internal temperature should reach 75°C (165°F) and juices should run clear.

1. Can I use chicken breasts instead?

• Yes, but breasts may cook faster, so adjust the cooking time accordingly.

1. How do I prevent the chicken from drying out?

• Cover the casserole while it cooks to retain moisture, and check for doneness.

1. Can I add more vegetables?

• Absolutely! Feel free to include vegetables like carrots or bell peppers.

1. What sides pair well with Chicken Normandy?

• Mashed potatoes, rice, or crusty bread complement the dish nicely.

Conclusion

Chicken Normandy is a comforting and elegant dish that is perfect for any occasion. Its rich flavors and beautiful presentation make it a standout at dinner parties, while its comforting nature is ideal for family meals. The balance of savory chicken, creamy sauce, and sweet caramelized apples creates a delightful experience for the palate. I hope you enjoy making and sharing this dish as much as I have with my family and friends. Bon appétit!

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