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Chicken Normandy


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 4-6 serving 1x

Description

A classic French dish featuring tender chicken pieces simmered in a creamy cider sauce, enhanced with caramelized apples and aromatic herbs. Perfect for a cozy family dinner!


Ingredients

Scale
  • 810 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 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

  1. Preheat Oven: Preheat the oven to 180°C (350°F).
  2. Brown Chicken: Heat a large, lidded casserole dish or non-stick frying pan with olive oil. Season chicken with salt and white pepper, and brown skin-side down until golden on both sides. Remove and set aside.
  3. Sauté Vegetables and Bacon: In the same pan, add bacon and cook until fat starts to render. Add onions and celery, and sauté until translucent. Add garlic and cook briefly.
  4. Make the Sauce: Sprinkle flour over the vegetables and cook for a minute. Add brandy (if using) and stir. Then add cider and bring to a rapid bubble. Add stock, thyme, and bay leaves, and cook until reduced by about a third.
  5. Simmer Chicken: Return chicken to the pan with any juices, cover, and roast in the oven for 35 minutes.
  6. Finish the Sauce: Remove dish from oven and take off lid. Spoon out chicken and set aside. Stir crème fraîche through the sauce and bring to a bubble. Place chicken pieces back in the sauce with skin side up.
  7. Caramelize Apples: Return casserole to oven with lid off for a further 10 minutes. While the chicken is finishing, heat a non-stick pan with butter. Gently fry apple slices until golden on each side.
  8. Serve: Serve the casserole with caramelized apple slices scattered on top and chopped parsley (optional). Pair with crusty bread, rice, or mashed potatoes.

Notes

  • For extra flavor, use homemade chicken stock.
  • The brandy is optional, but it adds depth to the sauce.
  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Category: Main Dish
  • Method: Baking
  • Cuisine: french

Nutrition

  • Serving Size: 1 serving (approximately 200g of chicken with sauce)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 120mg