French Chicken Normandy with Cider and Apples
This creamy, full-flavored French Chicken Normandy recipe is easy to make. In no time, you can serve a delicious dish with soft and juicy chicken, crispy bacon, and a silky cider sauce. The apple slices add a slightly sweet flavor, and the dry cider adds a fresh touch. And the best part? This dish always works and is perfect for any occasion.
Ingredients
- 4 chicken breast or four chicken thigh fillets
- salt and pepper
- 4 teaspoons Dijon mustard
- 3 tablespoons butter preferably grass-fed butter for extra flavor
- ¼ pound bacon bits
- 3 shallots finely chopped
- 1 tablespoon all-purpose flour
- 1 ¼ cup dry cider
- 2 medium apples Elstar, Granny Smith, or Goudreinet, peeled and cut into wedges
- 1 cup heavy cream
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 ℉.
- Pat the chicken dry and sprinkle with salt and pepper.4 chicken breast, salt and pepper
- Rub the chicken with Dijon mustard and set aside.4 teaspoons Dijon mustard
- Heat 2 tablespoons butter in a large ovenproof pan.3 tablespoons butter
- Brown the chicken on both sides until golden brown (approximately 3 minutes per side). Remove from the pan.
- Add the bacon bits and shallots and cook until the bacon is crispy.¼ pound bacon bits, 3 shallots
- Sprinkle the flour over the chicken and stir well.1 tablespoon all-purpose flour
- Return the chicken to the pan and pour the cider over it.1 ¼ cup dry cider
- Cover the pan and place in the oven for 60 minutes.
- Melt the remaining tablespoon of butter in a frying pan.
- Brown the apple slices until golden brown, but leave them firm. Keep warm.2 medium apples
- Remove the casserole from the oven and place the chicken on a plate.
- Place the pan on high heat and reduce the sauce for 10 minutes.
- Add the cream and heat briefly (do not let it boil).1 cup heavy cream
- Season with extra salt and pepper.
Serve
- Place the chicken on a serving platter and pour the creamy cider sauce on top.
- Place the fried apple slices around the chicken and garnish with fresh thyme or parsley if desired.
NOTES
1. Can I replace chicken breast with chicken thigh fillet? Yes! Chicken thigh fillet is juicier and more flavorsome, so it’s a good choice.
2. Which cider is best? A dry Normandy cider gives the perfect balance between fresh and sweet.
3. How do I make this dish extra luxurious? Add a dash of Calvados (apple brandy) to the sauce for extra depth.
4. Storage & Reheating
- Refrigerator: Store leftovers in a sealed container for up to 2 days.
- Freezer: Chicken and sauce can be frozen for up to 3 months
- Reheating: Heat over low heat and add milk or cream for a creamy sauce.
Nutrition
Calories: 759kcal | Carbohydrates: 21g | Protein: 54g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 254mg | Sodium: 597mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1285IU | Vitamin C: 9mg | Iron: 2mg
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