Description
Chicken Normandy is a comforting French-inspired dish featuring tender chicken thighs and legs slow-roasted in a rich sauce made from cider, cream, bacon, and aromatic herbs. The dish is elevated with the sweetness of caramelized apples and the richness of crème fraîche, delivering a perfect balance of savory and fruity flavors ideal for a cozy family meal or dinner party.
Ingredients
Scale
Chicken and Seasoning
- 8-10 chicken pieces (thighs & legs, bone-in & skin on)
- Splash of olive oil
- Salt and white pepper, to taste
Vegetables and Flavorings
- 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
Finishing Ingredients
- 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
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for roasting the chicken later.
- Brown Chicken: Heat a large, lidded casserole dish or non-stick frying pan with olive oil. Season the chicken pieces with salt and white pepper. Brown them skin-side down until golden on both sides, then remove from the pan and set aside.
- Sauté Bacon and Vegetables: In the same pan, add the chopped bacon and cook until some fat renders out. Add the onions and celery and sauté until they become translucent. Add the minced garlic and cook briefly to release its aroma.
- Make Sauce Base: Sprinkle the flour over the vegetables and cook for about a minute to remove the raw flour taste. If using brandy, add it now and stir to combine. Then pour in the dry cider, bringing the mixture to a rapid bubble. Add the chicken stock, thyme leaves, and bay leaves. Simmer the sauce until it reduces by approximately one-third.
- Roast Chicken: Return the browned chicken pieces along with any accumulated juices back into the casserole dish. Cover with the lid and place it in the preheated oven. Roast for 35 minutes to cook the chicken through.
- Finish Sauce and Return Chicken: Remove the dish from the oven and take off the lid. Carefully spoon out the chicken and set aside temporarily. Stir the crème fraîche or thick cream through the sauce and bring it back to a gentle bubble. Return the chicken pieces to the sauce with the skin side facing up.
- Final Roast and Caramelize Apples: Return the casserole to the oven uncovered and roast for a further 10 minutes to crisp the chicken skin. Meanwhile, heat a non-stick pan with butter over medium heat. Gently fry the apple wedges until they turn golden on each side to achieve a sweet caramelization.
- Serve: Serve the chicken Normandy hot in the casserole dish, scattering the caramelized apple slices on top. Garnish with chopped parsley if desired. This dish pairs wonderfully with crusty bread, rice, or creamy mashed potatoes.
Notes
- Brandy is optional but adds depth of flavor; can be omitted if preferred.
- Use chicken thighs and legs with skin on for best flavor and texture.
- Crème fraîche can be substituted with thick double cream if unavailable.
- Adjust seasoning to taste before serving.
- Cooking times may vary slightly depending on oven and chicken size; ensure chicken is cooked through (internal temperature should reach 75°C or 165°F).
