Chicken Normandy, also known as ‘Poulet á lá Normande,’ is a super delicious, fall, French Chicken dish. It’s luxurious and has that definite “Wow” factor both in look and in taste – yet it’s easy to make.
Chicken Leg Quarters | Butter Sweet Onions | Garlic | Dry Thyme Apples | Brandy | Apple Cider Dijon Mustard | Heavy Cream Fresh Thyme | Salt & Pepper
Peel, quarter, remove seeds & slice the apples. Melt butter, and fry apples until golden brown. Once cooked on both sides, remove & set aside.
Add more butter, season chicken & sprinkle with flour. Sear on a hot pan for 5-7 min on each side, until skin is crispy brown. Remove and set aside.
To the same pan add onions, sauté 5-7 min, add garlic & dry thyme - cook for another minute. Deglaze with brandy, cook until half has evaporated, add apple cider and cook for 5 minutes.
Add the chicken (skin side up) back into the skillet, cover and move to oven. Bake 30 min. Carefully remove the pan. Transfer chicken to a plate. Add cream & Dijon, mix well. Cook 5 min, until sauce thickens. Add fried apples, fresh thyme, and chicken back into the skillet.