Normandy Dream
Indulge in the rustic elegance of Normandy Dream, a comforting French-inspired chicken dish that will transport your taste buds to the picturesque countryside of northern France. This one-pan recipe features juicy, golden-crisp chicken thighs simmered in a velvety sauce made with dry apple cider, earthy mushrooms, and rich heavy cream, delicately infused with fresh thyme and a hint of Dijon mustard. Perfectly balanced with a touch of sweetness from the cider and the savory depth of sautéed onions and garlic, this dish is both hearty and sophisticated. Ideal for cozy dinners or special occasions, serve Normandy Dream over creamy mashed potatoes, fluffy rice, or crusty bread to savor every drop of the luxurious sauce. Ready in just 50 minutes, this crowd-pleaser is your shortcut to an unforgettable, gourmet-style meal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 200 grams button mushrooms, sliced
- 1 cup dry apple cider
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 3 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat dry the chicken thighs with paper towels and season generously with salt and pepper on both sides.
In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes on the other side. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of butter to the pan. Once melted, add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the pan. Cook for 5-6 minutes until the mushrooms are tender and lightly browned.
Pour in the apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the cider simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, heavy cream, Dijon mustard, and thyme sprigs. Mix well to combine.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked through and the sauce has thickened.
Remove the thyme sprigs and taste the sauce, adjusting seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 20.4 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 179 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
