Chicken Normandy
This classic French dish makes a wonderful Fall dinner. Chicken legs are braised in apple cider and brandy and finished with Dijon mustard, cream and apples. It's certainly a show stopper of a main that will wow your dinner guests! This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 15 mins
Ingredients
For the apples:
2 tablespoons butter
2 apples, peeled, cored and sliced (we used Granny Smith)
Remaining ingredients:
4 whole chicken leg quarters
2 tablespoons butter
1 yellow onion, sliced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme OR 1 teaspoon dried thyme
1/2 cup brandy
2 cups apple cider
1/2 cup heavy cream
1 tablespoon Dijon mustard
Flour, for dusting
Salt and pepper, to taste
2 tablespoons butter
2 apples, peeled, cored and sliced (we used Granny Smith)
Remaining ingredients:
4 whole chicken leg quarters
2 tablespoons butter
1 yellow onion, sliced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme OR 1 teaspoon dried thyme
1/2 cup brandy
2 cups apple cider
1/2 cup heavy cream
1 tablespoon Dijon mustard
Flour, for dusting
Salt and pepper, to taste
Directions
Preheat your oven to 375 F.
Fry the apples: Heat 2 tablespoons butter in a large, heavy, oven-proof skillet to medium-high on the stove top. Add apple slices and fry for 5-7 minutes, flipping once in the middle of cooking. Remove apples and set aside.
Add another 2 tablespoons butter to the same skillet. Lightly dust the chicken pieces with flour and season with salt and pepper. Sear the chicken for 12 minutes, flipping once in the middle of cooking. You are not trying to cook the chicken through at this point, only brown it. Remove the chicken and set aside.
Add the onions to the same pan and cook for 5 minutes. Add garlic and cook for one more minute. Deglaze the pan with the brandy, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Cook the brandy until it reduces by half. Add the apple cider and simmer for 5 minutes.
Add the chicken back to the pan, cover and bake for 30 minutes. Remove the pan from the oven and transfer the chicken to a plate while you finish the sauce.
Stir the Dijon mustard and cream into the liquid in the pan. Simmer for a few minutes until the sauce thickens. Add the chicken, apples and thyme to the pan.
To serve, place a chicken leg, some apples and onions onto a serving dish. Garnish with additional thyme leaves if desired.
Fry the apples: Heat 2 tablespoons butter in a large, heavy, oven-proof skillet to medium-high on the stove top. Add apple slices and fry for 5-7 minutes, flipping once in the middle of cooking. Remove apples and set aside.
Add another 2 tablespoons butter to the same skillet. Lightly dust the chicken pieces with flour and season with salt and pepper. Sear the chicken for 12 minutes, flipping once in the middle of cooking. You are not trying to cook the chicken through at this point, only brown it. Remove the chicken and set aside.
Add the onions to the same pan and cook for 5 minutes. Add garlic and cook for one more minute. Deglaze the pan with the brandy, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Cook the brandy until it reduces by half. Add the apple cider and simmer for 5 minutes.
Add the chicken back to the pan, cover and bake for 30 minutes. Remove the pan from the oven and transfer the chicken to a plate while you finish the sauce.
Stir the Dijon mustard and cream into the liquid in the pan. Simmer for a few minutes until the sauce thickens. Add the chicken, apples and thyme to the pan.
To serve, place a chicken leg, some apples and onions onto a serving dish. Garnish with additional thyme leaves if desired.
Looking for inspiration? Try these recipes:
Peachy Sweetie Sweet Onion Salsa
Chicken Quesadillas with Fresh Garden Salsa
Chicken Massaman Curry
