📝 About This Recipe
Transport your kitchen to the orchards of Normandy with this quintessential French classic, where succulent chicken meets the golden warmth of apple brandy. This dish celebrates the 'Pome Fruit' harvest, featuring crisp apples sautéed in butter and simmered in a velvety crème fraîche sauce flavored with Calvados. It is a masterclass in balancing savory poultry with the natural acidity and sweetness of orchard fruits, creating a sophisticated yet comforting meal.
🥗 Ingredients
Main Ingredients
- 4 pieces Chicken Thighs (bone-in, skin-on for maximum flavor)
- 4 pieces Chicken Drumsticks (skin-on)
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Olive Oil (high quality)
- to taste Salt and Black Pepper (freshly cracked)
The Aromatics and Fruit
- 3 pieces Shallots (finely minced)
- 3 pieces Firm Apples (like Honeycrisp or Braeburn) (peeled, cored, and cut into 8 wedges each)
- 4 sprigs Fresh Thyme (plus more for garnish)
- 2 cloves Garlic (smashed and minced)
The Sauce
- 1/2 cup Calvados (Apple Brandy) (good quality)
- 1 cup Dry Hard Cider (French style preferred; not sweet)
- 1/2 cup Chicken Stock (low sodium)
- 3/4 cup Crème Fraîche (at room temperature)
- 1 teaspoon Dijon Mustard (for a subtle tang)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels; this is crucial for achieving a crispy, golden skin. Season generously on all sides with salt and freshly cracked black pepper.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until the butter foam subsides.
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3
Place the chicken pieces skin-side down in the pan. Sear for 6-8 minutes without moving them until the skin is deeply golden and crispy. Flip and sear the other side for 4 minutes. Remove chicken to a plate and set aside.
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4
In the same pan (keep the chicken fat!), add the apple wedges. Sauté over medium heat for 5 minutes until they are caramelized and golden brown but still hold their shape. Remove apples and set aside with the chicken.
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5
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Sauté the minced shallots for 3 minutes until translucent and soft.
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6
Add the garlic and thyme sprigs, cooking for just 1 minute until fragrant, being careful not to burn the garlic.
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7
Deglaze the pan with the Calvados. If using a gas stove, you can carefully flambé it, or simply let it boil and scrape up all the browned bits (fond) from the bottom of the pan until the liquid reduces by half.
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8
Pour in the hard cider and chicken stock. Bring the mixture to a simmer.
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9
Nestle the chicken pieces (and any accumulated juices) back into the pan, ensuring the crispy skin stays above the liquid line. Cover partially and simmer over medium-low heat for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
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10
Transfer the cooked chicken to a warm serving platter. Discard the thyme sprigs.
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11
Whisk the crème fraîche and Dijon mustard into the simmering liquid. Let the sauce bubble and reduce for 5 minutes until it coats the back of a spoon.
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12
Taste the sauce and adjust seasoning with salt or pepper if needed. Gently fold the caramelized apples back into the sauce for 1 minute to warm through.
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13
Pour the luxurious apple and cream sauce over the chicken, garnish with fresh thyme, and serve immediately.
💡 Chef's Tips
Always use a dry hard cider rather than a sweet one to prevent the sauce from becoming cloying. Choose firm apple varieties like Granny Smith, Pink Lady, or Braeburn so they don't turn into applesauce during the sautéing process. If you don't have Calvados, you can substitute with a high-quality Applejack or even a dry Cognac with a splash of apple juice. Make sure your crème fraîche is at room temperature before adding it to the hot liquid to prevent curdling. Don't crowd the pan when searing the chicken; work in batches if necessary to ensure the skin gets truly crispy.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or wide egg noodles to soak up every drop of the cream sauce. A side of roasted Brussels sprouts or steamed green beans provides a nice textural contrast. Pair with a glass of the same dry hard cider used in the recipe or a crisp, oaky Chardonnay. Provide a crusty French baguette on the table for 'mopping' the plate. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate after the rich sauce.