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Normandy Chicken with Apples, Leeks, Cider, and Cream Recipe

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4.1 from 9 reviews

Normandy Chicken is a comforting French-inspired dish featuring tender chicken thighs cooked with apples, leeks, cider, and creamy creme fraiche. This flavorful recipe combines the sweetness of apples with the earthiness of leeks and the tang of mustard and cider, making it perfect when served alongside mashed potatoes and fresh greens.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Chicken and Butter

  • 14g (1 tbsp) butter
  • 8 chicken thighs, weighing around 1.2kg (3lbs)

Vegetables and Fruit

  • 3 leeks, weighing around 450g (1lb), halved lengthwise and sliced
  • 3 apples, cored and sliced

Seasonings and Liquids

  • 16g (1 tbsp) wholegrain mustard
  • 4 thyme sprigs
  • 500ml (2 cups) cider
  • 500ml (2 cups) chicken stock
  • 300ml (1 ¼ cup) creme fraiche

Instructions

  1. Preheat Oven: Set your oven to 210°C (fan 190°C) or gas mark 6 to prepare for baking the chicken later in the recipe.
  2. Melt Butter and Brown Chicken: In a large ovenproof casserole dish, melt the butter. Arrange the chicken thighs skin side down in a single layer and fry over high heat for about 10 minutes until the skin is golden and crispy.
  3. Flip and Further Brown Chicken: Turn the chicken pieces over and brown the other side for 3 minutes. Then remove the chicken from the pan and set aside.
  4. Sauté Leeks: Lower the heat to medium and fry the sliced leeks in the same pan, stirring constantly for 5 minutes to soften them.
  5. Add Apples: Add the sliced apples to the pan and continue stir-frying for another 5 minutes to combine flavors.
  6. Incorporate Seasonings and Reduce Liquids: Stir in the wholegrain mustard and add the thyme sprigs. Pour in the cider and let it bubble gently until the liquid reduces by half.
  7. Add Chicken Stock and Reduce: Pour in the chicken stock. Allow the mixture to simmer until the liquid reduces by a third, concentrating the flavors.
  8. Add Creme Fraiche: Stir in the creme fraiche until the sauce is smooth and well combined.
  9. Return Chicken to Sauce: Nestle the browned chicken thighs back into the sauce in a single layer.
  10. Bake in Oven: Transfer the casserole, uncovered, to the preheated oven and cook for 25 minutes or until the chicken is fully cooked through.
  11. Serve: Serve the Normandy chicken immediately, ideally with mashed potatoes or mousseline potatoes and fresh greens for a satisfying meal.

Notes

  • Use an ovenproof casserole dish to transition easily from stovetop to oven.
  • Ensure chicken thighs are cooked through by checking internal temperature reaches 75°C (165°F).
  • For extra flavor, apples like Granny Smith or Braeburn work well due to their balance of tartness and sweetness.
  • Crème fraîche can be substituted with heavy cream if unavailable, though the tanginess will differ slightly.
  • Serve with creamy mashed potatoes and steamed greens such as green beans or spinach for a complete meal.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free

Find it online: https://dishiary.com/normandy-chicken-with-apples-leeks-cider-and-cream-recipe/