Chicken Normandy: The Ultimate Chicken Normandy Recipe
Introduction to Chicken Normandy
Chicken Normandy is a delightful dish that combines the rich flavors of chicken with sweet apples, savory bacon, and aromatic herbs. This classic French-inspired recipe brings the comforting essence of home-cooked meals right to your table. With its creamy sauce and tender chicken, it’s perfect for family dinners or special occasions. Whether you’re a seasoned cook or just starting, this recipe is approachable and rewarding, making it a wonderful addition to your culinary repertoire.
A Personal Story Behind My Chicken Normandy Journey
I first encountered Chicken Normandy during a memorable family gathering at my grandmother’s house. The aroma of the dish wafting through the kitchen pulled me in, and I watched in awe as she combined simple ingredients into a spectacular meal. It became a tradition for us to enjoy this dish during our family reunions, and over the years, I have perfected the recipe. Each time I prepare it, I am reminded of those cherished moments spent with loved ones, making it a dish filled with nostalgia and warmth.
What Makes This Chicken Normandy Recipe Special?
What sets this Chicken Normandy recipe apart is its unique blend of flavors. The combination of sweet apples and crispy bacon elevates the chicken, while the thyme and bay leaf infuse the dish with a fragrant aroma. The use of hard cider adds depth to the sauce, creating a rich and creamy finish that you won’t forget. Plus, it’s easily adaptable—whether you want to serve it over mashed potatoes, rice, or crusty bread, this dish can cater to your preferences. It’s a meal that invites you to savor every bite!
The Full Chicken Normandy Recipe
Ingredients
- 4 skin-on, bone-in chicken portions (thighs, legs, or breasts)
- Sea salt and black pepper
- 2 tbsp plain flour
- 1 tbsp butter
- 2 sweet apples, sliced
- 100g beef lardons (or pancetta)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, crushed
- 50ml brandy or cider
- 150ml chicken stock
- 5-6 sprigs fresh thyme
- 1 bay leaf
- 2 tsp Dijon mustard
- 500ml hard dry apple cider
- 100ml double cream
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Season the chicken portions generously with sea salt and black pepper. Dust them lightly with plain flour for a nice golden crust.
- In a large skillet, melt 1 tbsp of butter over medium heat. Sauté the sliced apples until golden brown, about 5 minutes, then set them aside.
- In the same skillet, cook the beef lardons until crispy, which should take about 4-5 minutes. Remove and set aside with the apples.
- Brown the seasoned chicken in the skillet for about 6-8 minutes on each side until golden. Remove the chicken and set aside.
- Add 1 tbsp of olive oil and 1 tbsp of butter to the skillet, then toss in the thinly sliced onion and crushed garlic. Sauté until the onions are soft and translucent, about 5 minutes.
- Deglaze the pan with brandy or cider, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
- Pour in the chicken stock, hard dry apple cider, and add the Dijon mustard. Stir well to combine.
- Return the chicken to the pan, add the fresh thyme, bay leaf, and sautéed apples. Allow it to simmer gently for 30-40 minutes, or until the chicken is cooked through and tender.
- If desired, transfer the skillet to an oven preheated to 180°C (350°F) to finish cooking for 40-45 minutes for enhanced flavor.
- Stir in the double cream and let the sauce simmer until thickened, about 5 minutes. Adjust seasoning as needed, and remove the herbs before serving.
Serving Suggestions and Variations for Chicken Normandy
Chicken Normandy is incredibly versatile! Serve it over creamy mashed potatoes for a comforting meal, or pair it with fluffy rice to soak up the delicious sauce. Crusty bread is also a great option for dipping. For variations, consider adding vegetables like carrots or peas to the dish for extra color and nutrition. You can also experiment with different types of apples or use a mix of sweet and tart varieties for a more complex flavor profile.
Frequently Asked Questions About Chicken Normandy
Can I make Chicken Normandy ahead of time?
Yes! You can prepare the dish up to the point of adding the cream, then refrigerate it. Reheat gently on the stove, adding the cream just before serving.
What can I use instead of hard cider?
You can substitute hard cider with apple juice or a non-alcoholic apple cider to maintain the sweet flavor profile without the alcohol.
Can I use boneless chicken?
Yes, boneless chicken can be used, but adjust the cooking time accordingly as it will cook faster than bone-in portions.
Enjoy this comforting Chicken Normandy recipe that brings delightful flavors and cherished memories to your dining table!
Chicken Normandy
Equipment
- Large Skillet For browning chicken and cooking sauce.
Ingredients
Main Ingredients
- 4 pieces skin-on, bone-in chicken portions
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons plain flour
- 1 tablespoon butter
- 2 pieces sweet apples, sliced
- 100 grams beef lardons
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pieces medium onion, thinly sliced
- 2 cloves garlic, crushed
- 50 milliliters brandy or cider
- 150 milliliters chicken stock
- 5 sprigs fresh thyme
- 1 piece bay leaf
- 2 teaspoons Dijon mustard
- 500 milliliters hard dry apple cider
- 100 milliliters double cream
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Season the chicken portions generously with sea salt and black pepper. Dust them lightly with plain flour for a nice golden crust.
- In a large skillet, melt 1 tbsp of butter over medium heat. Sauté the sliced apples until golden brown, about 5 minutes, then set them aside.
- In the same skillet, cook the beef lardons until crispy, which should take about 4-5 minutes. Remove and set aside with the apples.
- Brown the seasoned chicken in the skillet for about 6-8 minutes on each side until golden. Remove the chicken and set aside.
- Add 1 tbsp of olive oil and 1 tbsp of butter to the skillet, then toss in the thinly sliced onion and crushed garlic. Sauté until the onions are soft and translucent, about 5 minutes.
- Deglaze the pan with brandy or cider, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
- Pour in the chicken stock, hard dry apple cider, and add the Dijon mustard. Stir well to combine.
- Return the chicken to the pan, add the fresh thyme, bay leaf, and sautéed apples. Allow it to simmer gently for 30-40 minutes, or until the chicken is cooked through and tender.
- If desired, transfer the skillet to an oven preheated to 180°C (350°F) to finish cooking for 40-45 minutes for enhanced flavor.
- Stir in the double cream and let the sauce simmer until thickened, about 5 minutes. Adjust seasoning as needed, and remove the herbs before serving.