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Close-up of Chicken Normandy featuring crispy chicken thighs, potatoes, and mushrooms in a rich sauce, garnished with parsley.

Chicken Normandy

A classic French dish featuring tender chicken braised in a creamy cider sauce with apples and mushrooms.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs, bone-in, skin-on
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 200 g mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup apple cider
  • 1/2 cup heavy cream
  • 1 medium apple, peeled, cored, and sliced
  • 2 tbsp fresh parsley, chopped for garnish
  • to taste salt
  • to taste black pepper

Equipment

  • Large skillet
  • Cutting board
  • Knife

Method
 

  1. Season the chicken pieces with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken from the skillet and set aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the apple cider and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly, about 5 minutes.
  6. Return the chicken to the skillet. Add the sliced apple. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
  7. Stir in the heavy cream and heat through, but do not boil. Adjust seasoning with salt and pepper if needed.
  8. Serve the chicken hot, spooning the sauce over the top. Garnish with fresh parsley.

Notes

This dish pairs well with mashed potatoes or crusty bread to soak up the delicious sauce.