© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
A hearty French casserole that is perfect for a late-summer or fall weeknight meal. Normandy is a region in Northern France noted for its dairy, pastires and signature fruit – apple. So, rather than cooking chicken in chicken broth like many typical one-pot chicken meals, we used Calvados and apple cider for the recipe. If you don’t have Calvados at hand, just use regular brandy. For Chicken Normandy, firm, tart apples that can hold their shape during cooking are the best. I used Boskoop, but Braeburn, Granny Smith or Pink Lady are equally great.
Chicken Normandy
adapted from
Olive Magazine
- 2 tbsp Chicken schmaltz or olive oil
- 4 Chicken legs
- Salt and black pepper
- 200 g Bacon lardons
- 2 Yellow onions, peeled and chopped
- 2 Garlic cloves, crushed
- 3 tbsp Calvados apple brandy
- 500 ml Apple cider
- 3-4 Thyme sprigs
- 1 Large apple, peeled and cut into wedges
- 2 tbsp Butter
- 150 g Crème fraîche
- 1 tbsp Dijon mustard
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- Preheat the oven to 180C/350F. Heat chicken schmaltz in a large oven-safe pan, preferably with a lid. Season the chicken legs and brown in batches on all sides until golden and crisp, then remove.
- Add the bacon lardons and fry until some of the fat has been released, then add the onions. Cook until translucent, then add the garlic and fry for another minute.
- Deglaze the pan with Calvados and cook until half of it has evaporated, then add apple cider, thyme sprigs and let it bubble for 5 minutes. Return the chicken legs to the pan. Cover with a lid or foil, transfer to the oven for 35-40 minutes.
- Meanwhile, prepare the apple. Peel, quarter, remove seeds and cut each into 3 wedges. Heat 2 tablespoons of butter in a skillet, add the apple wedges in one layer and fry them until golden brown, flipping a few times. Once cooked on both sides, remove apple slices and set them aside.
- Remove the chicken from the oven and transfer them onto a plate. Stir the crème fraîche and Dijon mustard into the sauce. Mix well and cook over medium heat for about 5 minutes until the sauce has thickened. Add fried apples and chicken back to the pan. Serve with crusty bread or over some mashed potato.
© 2025 | http://angiesrecipes.blogspot.com
26 comments:
How is weather treating you over in Deutschland? We had just 3C last morning, and it is about 14-15C during the tag. I will bake me an oats pizza tomorrow since it is cold enough for baking.
You are so versatile with chicken, Angie, I am sure you could make dessert from it!
Un guiso muy bueno, las Manzanas como acompañamiento de carnes me encantan, las utilizo mucho. Es una receta muy sabrosa.
...thank you Angie, thing looks fabulous!
I never had chicken normandy before but this sounds so good! Such a perfect fall dinner.
What a gourmet and delicious looking chicken. YUM!
Delicious
Absolutely delicious and beautifully presented Angie.
This looks so delicious and heartwarming!
Looks delicious.
I make something very similar form the region called Poulet Bonne Femme. Yours looks wonderful. ~ David
Chicken is so versatile.
Thank you for sharing this tasty dish and recipe.
All the best Jan
That looks so hearty indeed
This looks really amazing. I've heard of this dish, but only heard of it, and seeing the photos makes me want it for dinner tonight. :)
What a hearty dish!
I know that has to be so darn good!
Gracias por la receta. te mando un beso.
Another great chicken recipe. I love Normandy cider.
Looks tasty
I do believe that would taste delicious, Angie. So many ways to cook chicken.
Hi Angie, I would eat this salad next to the chicken, hugs!
Oh, you have me so hungry! Awesome! All the best to your October dishes!
Wonderful! Such a lovely recipe!
Looks good :-D
wow che bontà!
Your presentation of the dish is great.
I like chicken, I will definitely try it.
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