Chicken Normandy

The Normandy region of France, which is North of Paris and lines the English channel, is known for its cream, butter, cheeses, apples, and apple brandy.

In this version of Chicken Normandy, or “chicken à la normande”, we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream.

Just the thing for the fall.

We’re using whole chicken legs because the flavor is richer, and the dark meat holds up better to long braising. But you could just as easily use chicken breasts. You can also serve this classic combination of apples, brandy, and cream with other proteins, such as mussels (moules à la normande) or pork.

Chicken Normandy Recipe

In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop.

You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.

Ingredients

• 4 Tbsp butter
• 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
• Flour for dredging
• 4 whole chicken legs (with thighs)
• Salt
• 1 large onion, peeled, sliced lengthwise (root to top) into wedges
• 1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it)
• 2 cups (475 ml) apple cider (the cloudy type)
• 1 teaspoon dried thyme
• 1/2 cup cream

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