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Chicken Normandy

Bone-in skin-on chicken thighs seared golden and simmered in a rich French apple cider cream sauce with sliced apples, Dijon mustard, and fresh herbs. A cozy one pan dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs patted dry
  • salt and freshly ground black pepper to taste
  • 2 tbsp olive oil or butter
  • 1 medium onion thinly sliced
  • 2 garlic cloves minced
  • 1 apple cored and thinly sliced, Granny Smith or Fuji recommended
  • 1 cup dry French apple cider or substitute apple juice plus a splash of white wine
  • 1 cup chicken broth low-sodium recommended
  • 1/2 cup heavy cream
  • 2 tsp fresh thyme leaves plus extra sprigs for garnish
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary finely chopped, optional
  • fresh parsley for garnish, optional

Equipment

  • Large Cast Iron Skillet or Heavy Skillet
  • Wooden spoon
  • Meat thermometer
  • Tongs

Method
 

  1. Pat chicken thighs dry and season both sides generously with salt and pepper.
  2. Heat olive oil or butter in a large skillet over medium-high heat. Sear chicken skin-side down for 5 to 7 minutes until golden and crispy. Flip and cook 3 to 4 more minutes. Remove and set aside.
  3. In the same pan, cook sliced onions over medium heat for 5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Add sliced apples, thyme, and rosemary if using. Cook 2 to 3 minutes until apples just begin to soften.
  5. Pour in apple cider and chicken broth. Scrape up browned bits from the pan bottom. Bring to a simmer.
  6. Nestle chicken thighs back into the pan skin-side up. Cover and simmer on low for 25 to 30 minutes until chicken reaches 165 degrees Fahrenheit internally.
  7. Remove chicken temporarily. Stir in Dijon mustard and heavy cream. Simmer uncovered 3 to 5 minutes until sauce thickens. Adjust seasoning.
  8. Return chicken to pan to warm through. Garnish with fresh thyme and parsley. Serve over mashed potatoes, rice, or with crusty bread.

Notes

Use bone-in skin-on thighs for best flavor and crispy skin. Do not overcrowd the pan when searing. Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth.