Chicken Normandy, also known as French Apple Cider Chicken, is a tasty dish that combines chicken with apples and a splash of cider. It’s both sweet and savory, making it really special!
Cooking this dish always makes me feel like a chef in a French bistro. The sauce is so good, you might be tempted to drink it right from the pan—no judgment here! 😄
I love serving this chicken with some crusty bread to soak up the yummy sauce. It’s a simple dish that feels fancy, and it impresses everyone at the table!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give great flavor and moisture. If you prefer, you can use chicken breasts but they may dry out quicker. Some people even use drumsticks for a fun twist!
Apples: I recommend using tart apples like Granny Smith or Honeycrisp. They balance well with the cider. If those aren’t available, any firm apple will work. Avoid mushy ones!
Onion: A large yellow onion adds sweetness. You can swap it for shallots for a milder flavor or even use red onions if you prefer a bit of color.
Apple Cider: Use a good quality, non-alcoholic apple cider. You can substitute with apple juice, but the flavor will be a bit sweeter. To cut sweetness, consider a bit of vinegar added to the juice!
Fresh Herbs: Fresh thyme and rosemary are fantastic, but if dried is what you have, that works too. Remember, the dried herbs are stronger, so reduce the amount you use.
How Do I Get the Chicken Skin Perfectly Crispy?
Achieving that crispy skin is all about the searing process. Start by warming your skillet over medium-high heat—this gets the skin nice and golden. Here’s the step-by-step:
- Make sure the chicken is pat dry before seasoning. This helps it sear properly.
- Don’t overcrowd the pan! If your skillet is packed, the chicken will steam rather than sear. Work in batches if needed.
- Let the chicken sit undisturbed while it cooks, about 5-7 minutes. Flip only once for an even crispness.
By following these tips, you’ll have mouthwatering, crispy chicken every time! Happy cooking!
How to Make Chicken Normandy (French Apple Cider Chicken)
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 2 apples, peeled, cored, and sliced
- 1 large onion, sliced
- 1 cup apple cider (dry or semi-dry)
- 1/2 cup chicken broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon Dijon mustard (optional)
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This delightful dish takes about 15 minutes of preparation time and around 30 minutes to cook in the oven. So, in total, you can have a beautiful meal ready in about 45 minutes! Perfect for a cozy dinner at home.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven heats, take your chicken thighs and season them generously with salt and pepper on both sides. This seasoning will enhance the flavor beautifully.
2. Sear the Chicken:
In an oven-safe skillet, heat the olive oil or butter over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear them until the skin is golden brown and crispy, which should take about 5-7 minutes. Then, flip the thighs and cook the other side for another 3 minutes. Once done, carefully remove the chicken from the skillet and set them aside on a plate.
3. Cook the Aromatics:
Now it’s time to build those flavors! In the same skillet, add the sliced onion and apples. Cook them for about 5 minutes or until they start to soften and caramelize slightly. That lovely brown color will add depth to your dish.
4. Create the Sauce:
Pour in the apple cider and chicken broth, making sure to scrape up any tasty browned bits stuck at the bottom of the pan. These bits are packed with flavor! Stir in the fresh thyme, rosemary, and Dijon mustard if you’re using it. Bring that wonderful mixture to a gentle simmer.
5. Combine and Bake:
Now, nestle the chicken thighs back into the skillet, positioning them skin-side up among the apples and onions. This allows all those flavors to meld beautifully as it bakes. Transfer the skillet to your preheated oven and bake uncovered for about 25-30 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
6. Finish and Serve:
Once the chicken is done, remove the skillet from the oven. Garnish your dish with fresh thyme sprigs for that extra touch of elegance. Ladle some of the delicious sauce and caramelized apples over the chicken before serving.
Enjoy your Chicken Normandy with crusty bread, creamy mashed potatoes, or a fresh green salad for a delightful and hearty French-inspired meal!
Can I Use Boneless Chicken Thighs in This Recipe?
Yes, boneless chicken thighs can be used, but adjust the cooking time as they may cook faster. Check for doneness at around 20 minutes, ensuring they reach an internal temperature of 165°F (74°C).
What Type of Apples Should I Use?
Tart apples like Granny Smith or Honeycrisp work best as they balance the sweetness of the cider. Avoid using overly soft or sweet apples, as they might not hold up well during cooking.
Can I Substitute Apple Cider Vinegar for Apple Cider?
Apple cider vinegar is much stronger in flavor and acidity, so it’s not a direct substitute. If necessary, you can dilute it with water—use about 1 part vinegar to 3 parts water, but the flavor will differ.
How Do I Store Leftover Chicken Normandy?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, ensuring the chicken is heated through.
