So Simple Normandy Style Chicken
Experience the rustic charm of French cuisine with this delightful So Simple Normandy Style Chicken recipe, a hearty one-pan dish that combines tender, golden-seared chicken thighs with the sweet tang of sautéed apples and the richness of a creamy cider-infused sauce. In just 50 minutes, you'll create a comforting dinner featuring layers of flavor from caramelized onions, fresh thyme, and a touch of butter. Perfectly suited for cozy weeknight meals or an elegant dinner with friends, this recipe pairs beautifully with crusty bread, mashed potatoes, or steamed green beans. With simple ingredients and straightforward steps, you'll enjoy a taste of Normandy without leaving your kitchen!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion (sliced)
- 2 cloves Garlic cloves (minced)
- 1 large Tart apple (such as Granny Smith, peeled, cored, and sliced)
- 1 cup Dry cider
- 0.5 cup Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
Heat a large skillet or sauté pan over medium-high heat. Add olive oil and butter, allowing the butter to melt and foam slightly.
Place the chicken thighs skin-side down into the pan. Sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the sliced onion and cook for 3-4 minutes, stirring occasionally, until softened and beginning to caramelize.
Add the minced garlic and sliced apple to the pan. Cook for another 2-3 minutes, letting the apple soften slightly.
Pour in the dry cider and chicken stock, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to medium-low, cover, and let simmer for 20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Stir in the heavy cream and fresh thyme. Let the sauce simmer uncovered for an additional 5 minutes until slightly thickened.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve the Normandy-style chicken hot. This dish pairs beautifully with crusty bread, mashed potatoes, or steamed green beans.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 40.8 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1767 mg | 38% | |
*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.
