Description
French Apple Cider Chicken, also known as Chicken Normandy, features golden crispy chicken thighs simmered in a creamy apple cider sauce with onions, Dijon mustard, thyme, and tender apples. A cozy, elegant French-inspired dinner perfect for fall and winter evenings.
Ingredients
6 bone-in, skin-on chicken thighs
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil or unsalted butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 crisp apple (Granny Smith or Fuji), cored and thinly sliced
1 cup dry French apple cider (or apple juice + splash white wine)
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves (plus extra sprigs for garnish)
1 teaspoon fresh rosemary, finely chopped (optional)
Fresh parsley, chopped (optional for garnish)
Instructions
1. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
2. Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat. Once hot, place the chicken thighs skin-side down. Cook for 5–7 minutes until the skin is golden brown and crispy. Flip and cook another 3–4 minutes. Remove chicken and set aside.
3. In the same pan, add the sliced onion and cook for about 5 minutes until softened and lightly caramelized. Stir occasionally.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Stir in the sliced apples, thyme leaves, and rosemary (if using). Cook for 2–3 minutes until apples begin to soften slightly.
6. Pour in the apple cider and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
7. Return the browned chicken thighs to the pan, skin side up. Reduce heat to low, cover, and simmer for 25–30 minutes until chicken reaches an internal temperature of 165°F.
8. Remove chicken temporarily from the pan. Stir in Dijon mustard and heavy cream. Simmer uncovered for 3–5 minutes until sauce thickens slightly. Taste and adjust seasoning if needed.
9. Return chicken to the pan and spoon sauce over the top. Garnish with fresh thyme sprigs and chopped parsley before serving.
Notes
Use a crisp apple variety that holds its shape during cooking.
Do not boil after adding cream; keep at a gentle simmer to prevent curdling.
For extra richness, add a tablespoon of butter at the end.
Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
This dish pairs beautifully with mashed potatoes, rice, or crusty French bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French