Apple-Infused Chicken Normandy : A Rustic French Classic


Indulge in the rustic charm of Apple-Infused Chicken Normandy, a dish that beautifully marries the flavors of tender chicken, aromatic apples, and a rich, creamy sauce. This classic recipe from the Normandy region of France is a celebration of local ingredients and traditional cooking methods, offering a comforting and flavorful dining experience.

Apple-Infused Chicken Normandy : A Rustic French Classic

Preparation and Cooking Times

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour and 20 minutes

Servings and Serving Size

  • Servings: 4
  • Serving Size: Approximately 1.5 cups

Nutritional Profile (Per Serving)

  • Calories: 450 kcal
  • Protein: 30g
  • Carbohydrates: 25g
  • Fat: 25g
  • Cholesterol: 120mg
  • Sodium: 500mg
  • Fiber: 3g
  • Sugars: 15g


  • Chicken thighs and legs: 1 kg (2.2 lbs / 35 oz)
  • Butter: 50g (1.8 oz)
  • Apples, peeled and sliced: 300g (10.6 oz)
  • Onion, chopped: 150g (5.3 oz)
  • Calvados or apple brandy: 60ml (2 oz)
  • Apple cider: 300ml (10 oz)
  • Heavy cream: 240ml (8 oz)
  • Fresh thyme: 5g (0.2 oz)
  • Salt and pepper to taste

Detailed Method of Preparation

  1. Brown the Chicken: Season chicken with salt and pepper. In a large skillet, melt butter and brown the chicken on all sides. Remove and set aside.
  2. Sauté Apples and Onion: In the same skillet, add onions and cook until translucent. Add apples and cook until slightly softened.
  3. Deglaze: Pour in Calvados, and scrape up any brown bits. Add cider and bring to a simmer.
  4. Cook the Chicken: Return the chicken to the skillet. Cover and simmer for 40 minutes.
  5. Finish the Sauce: Stir in the cream and fresh thyme. Cook for an additional 10 minutes. Adjust seasoning.

Tips for Culinary Success

  • Choice of Apples: Use firm apples like Granny Smith for the best texture and flavor balance.
  • Calvados: This apple brandy adds an authentic Normandy flavor, but if unavailable, any good quality apple brandy can be used.
  • Creamy Finish: The cream should be added towards the end to prevent curdling and to maintain a rich texture.

Frequently Asked Questions (FAQs)

Can I use chicken breast instead?

Yes, but adjust cooking times as breast meat cooks faster than thighs and legs.

What can I serve with Chicken Normandy?

It pairs wonderfully with crusty bread, mashed potatoes, or steamed green beans.

Can this dish be made in advance?

Yes, it reheats well. Store in the refrigerator and gently reheat on the stove.

Is there a non-alcoholic substitute for Calvados?

You can use apple cider or apple juice as a non-alcoholic alternative.