📝 About This Recipe
Hailing from the lush orchards of Northern France, Poulet à la Normande is a masterclass in balancing savory and sweet. This elegant dish features golden-seared chicken braised in a velvety sauce of dry hard cider, aromatic Calvados, and rich crème fraîche. With tender caramelized apples and earthy shallots, it captures the very essence of a French autumn in every comforting bite.
🥗 Ingredients
The Chicken
- 4-6 pieces Chicken Thighs (skin-on, bone-in for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Extra Virgin Olive Oil
The Aromatics and Fruit
- 3 large Shallots (finely minced)
- 2 cloves Garlic (thinly sliced)
- 2 medium Tart Apples (such as Granny Smith or Honeycrisp, peeled and sliced into wedges)
- 4 sprigs Fresh Thyme (leaves stripped)
The Braising Liquid
- 1/4 cup Calvados or Apple Brandy (can substitute with regular brandy)
- 1 cup Dry Hard Cider (French-style dry cider is best; avoid sweet commercial ciders)
- 1/2 cup Chicken Stock (low sodium)
- 1/2 cup Crème Fraîche (at room temperature to prevent curdling)
- 1 tablespoon Dijon Mustard (smooth style)
For Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, roughly chopped)
👨🍳 Instructions
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1
Pat the chicken thighs thoroughly dry with paper towels; this is the secret to achieving a shatteringly crisp, golden skin. Season generously on both sides with salt and pepper.
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2
In a large, heavy-bottomed skillet or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium-high heat until the butter foam subsides.
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3
Place the chicken thighs skin-side down in the pan. Sear without moving them for 6-8 minutes, or until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2-3 minutes. Remove chicken to a plate and set aside.
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4
Pour off all but 2 tablespoons of the rendered fat. Add the remaining 1 tablespoon of butter to the skillet.
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5
Add the apple wedges to the skillet. Sauté for 3-4 minutes until they are lightly caramelized and browned on the edges but still hold their shape. Remove the apples and set them aside with the chicken.
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6
Reduce heat to medium. Add the minced shallots to the pan and cook for 2 minutes until softened. Stir in the garlic and thyme leaves, cooking for another 30 seconds until fragrant.
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7
Carefully pour in the Calvados. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan. If cooking over a gas flame, be cautious as the alcohol may ignite briefly.
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8
Add the hard cider and chicken stock. Bring the liquid to a simmer and let it reduce by about one-third, which should take roughly 5 minutes.
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9
Whisk in the Dijon mustard until smooth. Return the chicken thighs to the pan, skin-side up, ensuring the skin remains above the liquid to stay crisp.
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10
Cover the pan partially and simmer gently over medium-low heat for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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11
Five minutes before the chicken is finished, nestle the sautéed apple wedges back into the sauce around the chicken to warm through.
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12
Transfer the chicken and apples to a serving platter. Whisk the crème fraîche into the remaining sauce in the pan. Simmer for 1-2 minutes until the sauce is thick enough to coat the back of a spoon.
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13
Taste the sauce and adjust seasoning with salt and pepper if needed. Pour the silky sauce over the chicken (avoiding the crispy skin) and garnish with fresh parsley.
💡 Chef's Tips
Always use a 'dry' hard cider; sweet ciders will make the sauce cloying and take away from the savory balance. If you cannot find crème fraîche, heavy cream can be used, but add a squeeze of lemon juice to mimic that signature tang. Don't skip the Calvados—it provides a deep, apple-wood complexity that regular brandy lacks. To keep the skin extra crispy, ensure the braising liquid only comes halfway up the chicken thighs. If your sauce is too thin, remove the chicken and boil the sauce rapidly for 3-4 minutes before adding the cream.
🍽️ Serving Suggestions
Serve over 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 the same dry French cider used in the recipe or a crisp, oaked Chardonnay. A crusty baguette is essential for cleaning the plate of the delicious Norman sauce.