Chicken Normandy Recipe with Cider Apples and Cream
A rich and heartwarming French stew made with tender chicken, cider, caramelized apples, and a touch of cream—a comforting classic.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8–10 Chicken thighs and legs bone-in, skin-on
- 1 splash Olive oil for browning
- 2 Onions or 4 medium shallots, chopped
- 1 Celery stalk chopped
- 3 cloves Garlic minced
- 200 g Streaky bacon chopped
- 2 tablespoon Flour for thickening
- 30 ml Brandy optional
- 300 ml Dry cider
- 200 ml Chicken stock
- 2 Bay leaves
- 4 sprigs Thyme leaves stripped from stalks
- 125 ml Crème fraiche or thick cream
- 2 tablespoon Butter for caramelizing apples
- 2 Apples Pink Lady, cored and cut into 8 wedges, skin on
- to taste Chopped parsley optional, for garnish
Instructions
Instructions
- Heat a splash of olive oil in a pressure cooker or heavy pan over medium heat.
- Season chicken with salt and pepper, brown in batches and set aside.
- In same pan, cook bacon until crisp. Add onions, celery, and garlic. Cook until softened.
- Sprinkle over flour, stir and cook for a minute.
- Add brandy (if using) and reduce briefly. Stir in cider and chicken stock.
- Return chicken to pot skin side up. Add bay leaves and thyme. Seal lid and bring to pressure, then cook for 30 minutes.
- Meanwhile, pan-fry apple wedges in butter until golden and caramelised.
- Quick release pressure, open lid, and gently stir in crème fraiche and caramelised apples.
- Let mixture heat through for a few minutes uncovered.
- Serve with chopped parsley, crusty bread, rice or mashed potatoes.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for 2–3 months. Reheat gently with a splash of stock or water if sauce thickens too much.