Chicken Normandy with apples & onions

Lunch / Dinner

Chicken Normandy with apples & onions

Chicken Normandy may sound fancy, but it's a simple chicken dish with apples and onions, and a creamy, golden Dijon sauce.


4 servings

Total Time

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Preheat oven to 375°.

Melt 2 Tbsp. butter in a sauté pan on medium-high heat; add apples and sauté until browned, 5 minutes. Transfer apples to a plate.

Season chicken with salt and pepper; dredge in flour, shake off excess.

Melt remaining 2 Tbsp. butter in same pan over medium-high heat. Add chicken, skin sides down; sear until skin is crispy and brown, 35 minutes. Flip chicken; sear 35 minutes more. Transfer chicken to a plate. Reduce heat to medium.

Add onions to pan; sauté until softened, 3 minutes. Add garlic; cook until fragrant, 30 seconds.

Deglaze pan with brandy; simmer until syrupy, 5 minutes. Add cider and 4 thyme sprigs. Return chicken to pan, skin sides up.

Roast chicken, covered, until a thermometer inserted into the thickest part, but not touching bone, registers 165°, 30 minutes.

Transfer chicken to a plate; tent with foil. Discard thyme sprigs.

Stir cream and Dijon into cooking liquid; bring to a boil, then reduce heat and simmer sauce until thickened, 5 minutes. Return apple and chicken to pan; coat with sauce. Top servings with thyme sprigs.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 1071

% Daily Value*

Total Fat 71g 109%

Saturated Fat 14g 70%

Cholesterol 295mg 98%

Sodium 324mg 13%

Carbs 26g 8%

Protein 50g

*Percent Daily Values are based on a 2,000 calorie diet.

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