Chicken Normandy – Let me paint the scene for you. It was one of those chilly fall days—you know, where you start reaching for a cozy sweater and craving something warm. I had just returned from this overly ambitious apple-picking trip. I’m talking bags and bags of apples; way more than anyone really needs unless you’re planning to open an apple pie stand. After making what felt like a dozen apple desserts, I was desperate for something savory. That’s when I remembered Chicken Normandy, this French-inspired dish I’d had once on a trip but never tried cooking myself. I thought, Why not throw some apples in with chicken?
I wasn’t sure how it’d go over with the family—apples with chicken can sound a little odd if you’re not used to it. But let me tell you, as soon as it started simmering, my kitchen smelled like a cozy fall evening. And the best part? My husband, who’s usually a little “meh” about new recipes, went for seconds. Now, Chicken Normandy is a staple at our house whenever the leaves start to change, and we’re all about those warm, hearty dinners. Give it a try; I bet it’ll surprise you too!
Why You’ll Love This Chicken Normandy Recipe?
This recipe is like a cozy blanket on a plate. Imagine tender chicken legs slowly braised in apple cider and brandy, creating this rich, slightly sweet sauce that just feels like autumn. Then, add in a touch of cream, a hint of Dijon mustard for a little kick, and finally—golden, caramelized apples that add this amazing contrast. It’s the kind of meal that’ll make you feel like you’ve treated yourself (and whoever’s lucky enough to be eating with you), but without hours of prep. Plus, it’s a little rustic and fancy all at once, which is basically my fall cooking style. Can you relate?
Ingredients Notes:
Each ingredient here really adds its own special touch, so don’t skip any if you can help it. Here’s a little guide to why everything in this recipe pulls its weight:
- Butter: Butter gives you that golden crust and the perfect hint of richness. I mean, butter just makes everything better, doesn’t it?
- Cooking Apples: Granny Smith or Braeburn work best since they don’t turn to mush and add a slight tanginess. They balance out the rich sauce beautifully.
- Flour: Just a light dusting to help the chicken brown up nicely and to thicken the sauce a bit. Nothing fancy here.
- Whole Chicken Legs: Whole legs give you that perfect mix of tender thigh meat and juicy drumsticks. Bone-in also means more flavor—so go with it if you can.
- Brandy (Apple Brandy if you have it): This is what gives that rich, almost caramel-like flavor to the sauce. If you happen to have apple brandy, it’s like a little extra fall magic.
- Apple Cider: The soul of this dish. It adds a touch of sweetness and depth, like a cozy autumn afternoon in a bottle.
- Dried Thyme: Just a pinch goes a long way, adding warmth and a subtle herbiness to round out the flavors.
- Heavy Cream: This is the “ahhh” part of the sauce. Just a splash makes it velvety and indulgent.
Pro Tip: Don’t have apple brandy? No big deal. Use regular brandy or even whiskey in a pinch. It won’t have that same apple note, but it’ll still add richness.
How To Make Chicken Normandy?
Don’t worry, this isn’t a “fancy” dish even if it sounds like it. I promise, it’s just a few simple steps that’ll make you look like you really know your way around the kitchen. Here’s how to make it happen:
- Season the Chicken
Generously salt the chicken legs and let them sit for about 20 minutes. This is one of those little tricks that makes a big difference—it brings out more flavor and keeps the meat juicy. - Preheat the Oven
Set your oven to 375°F. We’ll finish cooking the chicken in there, so make sure it’s hot and ready when we need it. - Sauté the Apples
In a large, oven-proof skillet, melt 2 tablespoons of butter over medium heat. Add the apple wedges and cook them until they’re golden brown on the edges, about 5-7 minutes, turning them occasionally. Lightly salt them and set them aside on paper towels. - Dredge and Brown the Chicken
Lightly coat the chicken in flour. Melt the remaining butter in the skillet, then add the chicken skin-side down. Brown both sides until they’re golden, about 3-5 minutes per side. This is where you get that crispy, flavorful skin. Set the chicken aside on a plate. - Cook the Onions
Add the onions to the same skillet and cook, stirring occasionally, until they start to soften and caramelize a little, about 5-8 minutes. They’ll pick up all those lovely browned bits from the chicken, adding tons of flavor. - Deglaze with Brandy
Pour the brandy in with the onions and let it simmer, using a wooden spoon to scrape up any bits stuck to the pan. This step smells amazing, by the way, so prepare for a delicious kitchen moment. Let the brandy reduce by about half. - Add Cider and Bake
Once the brandy’s reduced, pour in the apple cider and bring it to a boil. Add thyme and a pinch of salt, then nestle the chicken back in, skin-side up. Pop the skillet into the oven for 30 minutes. - Finish the Sauce
Take the chicken out and set it aside. Add the apples back in, bring the skillet to a simmer, and reduce the sauce by half. Stir in the cream, taste, and adjust seasoning if needed. The sauce should be creamy and coat everything nicely. - Serve and Enjoy
Arrange the sautéed apples and onions on a plate, top with a chicken leg, and spoon the creamy cider sauce over everything. It’s the kind of dish that looks like it took way more effort than it actually did. Serve it up and enjoy all the cozy fall vibes.
Storage Options:
If you have any leftovers (lucky you!), put them in an airtight container and store in the fridge for up to 3 days. Reheat on the stovetop with a splash of cider or broth to bring back that creamy sauce. Freezing works, too, though the cream might separate a bit. Just thaw in the fridge overnight and gently reheat on the stove.
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Variations and Substitutions:
This dish is forgiving, so feel free to experiment:
- Different Protein: You can totally swap out the chicken legs for boneless thighs or even pork chops if that’s more your thing.
- Add Mushrooms: Sliced mushrooms add an earthy depth that works beautifully here. Just toss them in when you’re cooking the onions.
- Skip the Brandy: If you don’t have brandy, white wine works, too. It’ll be a little lighter but still tasty.
- Try Pears Instead of Apples: Pears bring a softer sweetness and stay nice and firm when cooked.
What to Serve with Chicken Normandy?
This dish goes with so many things, but here are a few of my favorites:
- Mashed Potatoes: There’s nothing better than creamy potatoes soaking up that sauce.
- Crusty Bread: Perfect for mopping up every last drop. No sauce wasted!
- Green Beans: Fresh, simple, and add a nice crunch to the meal.
- Buttered Noodles: Soft, buttery noodles are the perfect bed for that cider cream sauce.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Absolutely! You can make it up to the baking step and refrigerate it. When you’re ready to eat, pop it back in the oven and finish the sauce on the stove. Just add a splash of cider if the sauce thickens too much.
What if I don’t have brandy?
No biggie! White wine or chicken broth works, though the flavor will be a bit lighter.
Can I make it dairy-free?
Yep! Swap the butter for your favorite dairy-free option, and use coconut cream instead of heavy cream. It’ll taste a bit different but still be rich and cozy.
And there it is—Chicken Normandy that’s as delicious as it is impressive. Try it out, and let me know if it becomes your go-to fall dinner. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Normandy
Ingredients
- 4 tablespoons unsalted butter divided
- 2 cooking apples such as Granny Smith or Braeburn, cored and cut into wedges
- All-purpose flour for dredging
- 4 whole chicken legs with thighs attached
- Salt to taste
- 1 large onion peeled and sliced lengthwise into wedges
- 1/2 cup brandy preferably apple brandy or Calvados
- 2 cups apple cider
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
Instructions
Prepare the Chicken
- Season the chicken legs generously with salt and allow them to rest at room temperature for 20 minutes to enhance flavor.
Preheat the Oven
- Preheat your oven to 375°F (190°C), ensuring it is ready for baking.
Sauté the Apples
- In a large, oven-safe sauté pan, melt 2 tablespoons of butter over medium heat. Add the apple wedges and cook until they are golden brown around the edges, turning occasionally for even cooking. Lightly season with salt, then remove the apples from the pan and set them aside on paper towels.
Dredge and Brown the Chicken
- Lightly dredge the chicken legs in all-purpose flour, shaking off any excess. Using the same pan, melt the remaining 2 tablespoons of butter. Add the floured chicken legs, skin-side down, and cook over medium to medium-high heat until golden brown on both sides, approximately 3-5 minutes per side. Remove the browned chicken from the pan and set it aside.
Sauté the Onions
- Add the sliced onions to the pan, increasing the heat to medium-high. Spread the onions in an even layer, allowing them to cook and release moisture, which helps deglaze the pan. Stir occasionally until the onions are softened and lightly browned, approximately 5-8 minutes.
Deglaze with Brandy
- Carefully pour the brandy into the pan with the onions, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the brandy to simmer and reduce by half, intensifying the flavor.
Add the Apple Cider and Bake
- Once the brandy has reduced, pour in the apple cider and bring the mixture to a gentle boil. Add the dried thyme and a pinch of salt for seasoning. Arrange the browned chicken legs back in the pan, skin-side up, ensuring they are not fully submerged in the liquid. Transfer the pan to the preheated oven and bake, uncovered, for 30 minutes.
Finish the Sauce
- After baking, remove the pan from the oven and carefully transfer the chicken legs to a separate dish. Return the pan to the stovetop over high heat, add the reserved sautéed apples, and reduce the sauce by half. Once reduced, lower the heat and stir in the heavy cream, adjusting the seasoning with salt and pepper as desired.
Serve
- Arrange the sautéed apples and onions on serving plates, place a chicken leg on top, and spoon the creamy cider sauce over the dish. Serve immediately for best flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
