Description
Chicken Normandy is a classic French dish featuring tender browned chicken pieces simmered in a rich sauce made from brandy, dry cider, chicken stock, bacon, and aromatic herbs. Finished with creamy crème fraîche and caramelized apples, this comforting casserole offers a delightful balance of savory and fruity flavors, perfect for a cozy family meal.
Ingredients
Scale
Chicken and Meat
- 8–10 chicken pieces (thighs & legs, bone-in & skin on)
- 200g streaky bacon, chopped (or chopped bacon lardons)
Vegetables and Aromatics
- 2 onions or 4 medium shallots, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
Liquids and Sauces
- 30ml brandy (optional)
- 300ml dry cider
- 200ml chicken stock
- ½ cup (125ml) crème fraîche or thick/double cream
Herbs and Spices
- 2 bay leaves
- 4 sprigs thyme leaves, stripped from stalk
- Salt and white pepper, to season
Other Ingredients
- Splash of olive oil
- 2 tablespoons flour
- 2 apples (such as Pink Lady), cored and cut into 8 wedges (skin on)
- 2 tablespoons butter
- Chopped parsley to serve (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for roasting the chicken later in the process.
- 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. Place the chicken skin-side down and brown until golden on both sides. Once browned, remove the chicken and set aside.
- Sauté Vegetables and Bacon: In the same pan, add chopped bacon and cook until the fat begins to render. Add the chopped onions and celery, sauté until translucent, then add minced garlic and cook briefly to release its aroma.
- Make the Sauce: Sprinkle flour over the vegetables and bacon mixture, stirring well and cooking for about one minute to eliminate the raw flour taste. Add the brandy (if using) and stir to deglaze. Then pour in the dry cider and bring to a rapid bubble. Add chicken stock, stripped thyme leaves, and bay leaves, allowing the sauce to reduce by about one-third.
- Simmer Chicken: Return the browned chicken pieces to the pan along with any accumulated juices. Cover the dish with a lid and transfer it to the preheated oven. Roast for 35 minutes until the chicken is cooked through.
- Finish the Sauce: Remove the casserole dish from the oven and take off the lid. Carefully spoon out the chicken pieces and set aside. Stir crème fraîche into the sauce and bring it back to a gentle bubble on the stovetop. Return the chicken pieces to the sauce with the skin side up.
- Caramelize Apples: Place the casserole uncovered back into the oven and roast for an additional 10 minutes to allow the sauce to thicken slightly and the chicken skin to crisp. Meanwhile, heat a non-stick pan on the stovetop with butter and gently fry the apple wedges until golden on each side.
- Serve: Serve the chicken casserole topped with the caramelized apple slices and sprinkle with chopped parsley if desired. This dish pairs beautifully with crusty bread, rice, or mashed potatoes.
Notes
- Using bone-in, skin-on chicken pieces ensures juiciness and flavorful crispy skin.
- Brandy is optional but adds depth to the sauce; omit if you prefer a non-alcoholic version.
- Dry cider gives an authentic Normandy flavor, but if unavailable, a dry white wine or apple juice can be substituted.
- Make sure to brown the chicken well to develop rich flavor and appealing color.
- Carefully monitor the sauce reduction so it thickens properly without burning.
- Caramelizing the apples separately adds a sweet contrast to the savory sauce.
- This dish can be made a day ahead; flavors improve if reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
