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Chicken Normandy

Chicken Normandy

Indulge in the essence of fall with Chicken Normandy, featuring braised whole chicken legs in apple cider and brandy, accompanied by onions, garlic, and a creamy dijon mustard sauce, finished with a topping of golden fried apples.
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Course: Main Course
Cuisine: French
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4

Ingredients
  

  • 4 tablespoons of unsalted butter
  • 2 cooking apples such as Granny Smith or Braeburn, cored and cut into wedges
  • All-purpose flour sufficient for dredging
  • 4 whole chicken legs including thighs
  • Salt to taste
  • 1 large onion peeled and sliced lengthwise into wedges
  • 1/2 cup 120 ml of brandy, preferably apple brandy or Calvados
  • 2 cups 475 ml of apple cider
  • 1 teaspoon of dried thyme
  • 1/2 cup of heavy cream

Instructions

  • Preparation of Chicken: Begin by seasoning the chicken legs liberally with salt. Allow them to rest at room temperature for 20 minutes, providing ample time for the salt to enhance the flavors of the chicken.
  • Preheat Oven: Set the oven temperature to 375°F (190°C), ensuring it is adequately heated for cooking.
  • Sauté Apples: In a large, oven-proof sauté pan, melt 2 tablespoons of butter over medium heat. Add the apple wedges to the pan, sautéing until they begin to brown slightly at the edges. Turn the apple slices occasionally to ensure even cooking, and lightly season with salt. Once browned, remove the apples from the pan and set them aside on paper towels to drain.
  • Dredge and Brown Chicken: Coat the chicken legs lightly in all-purpose flour. Using the same sauté pan, add the remaining butter and place the floured chicken in the pan, skin-side down. Cook over medium to medium-high heat until the chicken is golden brown, approximately 3 to 5 minutes per side. Remove the chicken from the pan and set aside.
  • Sauté Onions: Increase the heat to medium-high and add the onion wedges to the pan. Spread the onions in an even layer, allowing them to cook and release moisture, which will help deglaze the pan of any browned bits from the chicken. Continue to cook, stirring occasionally, until the onions begin to brown, about 5 to 8 minutes.
  • Deglaze with Brandy: Pour the brandy into the pan with the onions. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, enhancing the flavor of the sauce.
  • Add Apple Cider and Bake: Once the brandy has reduced by about half, add the apple cider and bring the mixture to a boil. Add the dried thyme and a pinch of salt. Arrange the chicken legs back in the pan, skin-side up, ensuring they are not fully submerged in the liquid. Transfer the pan to the preheated oven and bake, uncovered, for 30 minutes.
  • Finish the Sauce and Serve: After baking, remove the pan from the oven and transfer the chicken to a separate dish. Return the pan to the stove on high heat, add the previously sautéed apples, and reduce the sauce by half. Once reduced, lower the heat, stir in the cream, and season with salt and pepper to taste. To serve, arrange the sautéed apples and onions on a plate, place a chicken leg on top, and spoon the creamy sauce over the dish.
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