Description
This Chicken Normandy is a French-inspired comfort dish featuring tender chicken thighs, sweet-tart apples, fragrant sage, and a velvety cream sauce infused with apple cider. The combination of fruit, cream, and herbs creates a rich yet balanced flavor that’s perfect for special dinners or cozy family nights.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken thighs
- 2 Granny Smith apples, peeled, cored, and cut into ½-inch wedges
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 2 tablespoons apple juice (to replace brandy)
- Apple cider (unfiltered apple juice) – enough to nearly immerse chicken
- 1 tablespoon Dijon mustard
- ¼ cup heavy cream
- 1 tablespoon finely chopped fresh sage
- Salt and pepper to taste
Instructions
- Brown the chicken: Heat oil in a large pot over medium-high heat. Pat chicken thighs dry, season with salt and pepper, and cook until browned on both sides. Remove and set aside.
- Caramelize the apples: Add apple wedges to the pot and sauté until golden. Remove and set aside.
- Build the base: Reduce heat to medium, add onion and apple juice, and scrape up browned bits. Cook until onions soften, then add garlic and cook for 1 minute.
- Simmer the chicken: Return chicken to the pot, pour in apple cider to nearly immerse, bring to a boil, reduce heat, cover, and cook for 5–7 minutes until chicken is cooked through.
- Finish the sauce: Stir in apples, Dijon mustard, heavy cream, and sage. Simmer uncovered for 5–7 minutes until thickened.
- Serve: Plate chicken with apples and sauce. Serve with bread or sides of your choice.
Notes
- Pat chicken dry before browning for better crust.
- Use firm apples like Granny Smith to hold shape during cooking.
- Add cream at the end to prevent separation.
- Pairs well with mashed potatoes, roasted vegetables, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French