French Chicken à la Normande (Printable)
Tender chicken braised with apples, onions and cider, finished with cream and thyme for a Normandy-inspired main.
# What You Need:
→ Poultry
01 - 3.3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
→ Vegetables & Fruit
02 - 2 medium onions, thinly sliced
03 - 2 carrots, peeled and sliced
04 - 2 tart apples, peeled, cored, and sliced
05 - 2 garlic cloves, minced
→ Liquids
06 - 1 cup dry cider
07 - 1/2 cup chicken stock
08 - 1/3 cup heavy cream
09 - 2 tablespoons Calvados (apple brandy; optional)
→ Pantry
10 - 2 tablespoons all-purpose flour
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons olive oil
13 - 1 bay leaf
14 - 2 sprigs fresh thyme
15 - Salt and freshly ground black pepper
# Steps:
01 - Set oven temperature to 350°F (180°C).
02 - Pat chicken pieces dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
03 - Heat olive oil and 1 tablespoon butter in a large Dutch oven or ovenproof casserole over medium-high heat. Sear chicken in batches until golden on both sides, about 3–4 minutes per side. Transfer browned chicken to a plate and set aside.
04 - Add remaining butter to the pot. Sauté onions, carrots, and garlic for 4–5 minutes until vegetables are softened. Sprinkle with flour and cook, stirring, for 1 minute to form a light roux.
05 - Pour in Calvados, if using, to deglaze the pan, scraping up browned bits. Add dry cider and mix well.
06 - Stir in chicken stock. Return chicken pieces to the pot along with apple slices, bay leaf, and thyme sprigs.
07 - Bring mixture to a simmer. Cover pot, transfer to preheated oven, and bake for 50 minutes.
08 - Uncover, pour in heavy cream, and continue baking uncovered for 10–15 minutes until sauce thickens slightly and chicken is fully tender.
09 - Remove bay leaf and thyme. Taste sauce and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra thyme if desired.
# Expert Advice:
01 -
- A little Calvados in the sauce feels like a chef&aposs shortcut to impressing everyone at dinner.
- Even better, the recipe forgives small mistakes — the flavors blend together and mellow in the oven.
02 -
- Don&apost rush the browning of the chicken or you&aposll miss out on all those tasty browned bits that flavor the sauce.
- Adding apples on top of the chicken before baking keeps them from dissolving and gives a pop of sweetness in each bite.
03 -
- Letting the casserole rest uncovered for a few minutes lets the sauce thicken and flavors settle before serving.
- Try browning half the apples with the vegetables for a richer caramel note in every bite.