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Chicken Normandy featured image showcasing the creamy, apple-infused dish.

CHICKEN NORMANDY ULTIMATE EASY

This Chicken Normandy recipe offers a taste of French bistro cuisine with tender chicken in a luscious apple cider and cream sauce. It's surprisingly easy to make, bringing a touch of rustic elegance to your table with a symphony of flavors and textures.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 boneless, skinless chicken thighs about 1.5-2 pounds
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup apple cider or apple juice
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
  • 1 medium apple, peeled, cored, and diced Granny Smith or Honeycrisp
  • Fresh parsley, chopped, for garnish
  • Chopped walnuts, for garnish

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • paper towels
  • whisk
  • spatula
  • Meat Thermometer
  • Lid for skillet

Method
 

  1. Pat the chicken thighs dry with paper towels.
  2. Season generously with salt and pepper.
  3. Dredge the chicken thighs in flour, shaking off any excess.
  4. Heat olive oil and butter in a large skillet over medium-high heat.
  5. Add the chicken thighs to the skillet in a single layer, being careful not to overcrowd the pan. If needed, cook in batches.
  6. Sear the chicken for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  7. Reduce the heat to medium. Add the chopped shallots to the skillet and cook for 2-3 minutes, until softened and translucent.
  8. Add the minced garlic and cook for another minute, until fragrant.
  9. Pour in the apple cider and chicken broth. Scrape up any browned bits from the bottom of the skillet.
  10. Bring the mixture to a simmer and let it reduce by about half, about 5-7 minutes.
  11. Stir in the heavy cream, Dijon mustard, and fresh thyme. Season with salt and pepper to taste.
  12. Add the diced apple to the sauce and cook for another 2-3 minutes, until slightly softened.
  13. Return the seared chicken thighs to the skillet, nestling them into the sauce.
  14. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  15. Garnish with fresh parsley and chopped walnuts, if desired.
  16. Serve Chicken Normandy hot over mashed potatoes, rice, egg noodles, or crusty bread.

Notes

If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce. Cook for a minute or two, until thickened. If the sauce gets too thick, simply add a splash of chicken broth or cream to thin it out. You can prepare this dish up to 2 days in advance and store it in the refrigerator. Leftovers will keep in the refrigerator for up to 3-4 days. For an extra layer of apple flavor, deglaze the pan with a splash of Calvados (apple brandy) after cooking the shallots and garlic. Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.