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Chicken Normandy
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Brandy-braised chicken with apples, onions, and creamy sauce.
Ingredients:
  • 4 tablespoons 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)
  • 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 (unfiltered)
  • 1 teaspoon dried thyme
  • 1/2 cup cream
Instructions:
  • Season chicken with salt: generously sprinkle salt over the chicken, allowing it to rest for 20 minutes at room temperature while you prepare the apples for sautéing in the following step.
  • Sauté apple slices: Preheat the oven to 375°F (190°C). Melt 2 tablespoons of butter in a large, oven-proof sauté pan over medium heat. Cook the apple slices until lightly browned on the edges, flipping occasionally. Season with a pinch of salt. Transfer to paper towels to drain.
  • Coat chicken with flour and sear in a pan: Coat the chicken in flour and place in a skillet, skin side down. Add the remaining 2 tablespoons of butter. Sear until golden on both sides, about 3-5 minutes per side over medium to medium-high heat. Transfer chicken from the pan to a plate.
  • Sauté the onion slices over medium-high heat until they start to brown, about 5-8 minutes. Spread them out in the pan to ensure even cooking and to help deglaze the pan with their natural moisture. Stir occasionally.
  • Enhance flavors: Pour brandy into the pan, then use a wooden spoon to scrape up any savory browned bits.
  • Pour in the apple cider: Simmer the brandy until reduced by half, then pour in the apple cider and bring to a boil. Sprinkle in the thyme and add a pinch of salt.
  • Lay chicken on a bed of onions in a roasting pan, ensuring the skin is facing up and not covered by the cider-brandy mixture. Roast in the oven at 375°F (190°C) for 30 minutes, leaving it uncovered.
  • Carefully transfer the hot pan from the oven to the stovetop. Protect your hands from the hot handle. Take out the chicken and keep it aside. Return the pan to high heat on the stovetop, add apples, and simmer the sauce until it reduces by half.
  • Once the sauce thickens slightly, incorporate the cream and reduce heat. Season with salt and pepper to taste. Serve by placing apples and onions on the plate, topping with sauce, and a chicken piece.

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