Delia Smith Normandy Chicken

Every time I make Normandy Chicken, I think of a rainy Sunday in Norfolk, years ago — a kitchen fogged with steam, cider bubbling away on the hob, and the quiet sound of Radio 4 in the background. My mum, apron dusted with flour, would say, “Give it time, let it melt together.” And melt it did — rich, velvety sauce, tender chicken, and that unmistakable warmth only food and memory can bring.

Delia Smith’s Normandy Chicken isn’t just a recipe — it’s comfort served in a casserole dish. With chicken legs, cider, bacon lardons, and crème fraîche, it’s one of those rustic French dishes that feels right at home in a British kitchen. Let’s honour it properly.

Ingredients List

• 2 tbsp olive oil — for browning, adds depth at the base.
• 6 chicken legs — bone-in for flavour, skin-on for crispness.
• 200g bacon lardons — smoky richness that underpins the sauce beautifully.
• 2 onions, finely chopped — a sweet, savoury backbone.
• 2 sticks celery, finely chopped — adds aromatic lift.
• 2 cloves garlic, crushed — don’t skip it, trust me.
• 1 tbsp plain flour — helps thicken the sauce just enough.
• 500ml dry cider — the soul of the dish; use something you’d drink.
• 150ml chicken stock
• 2 sprigs thyme — or a good pinch of dried if that’s what you’ve got.
• 1 bay leaf
• 150ml crème fraîche — for creaminess with a slight tang. You could use double cream, but it’s not quite the same.

How to Make It (Instructions)

1. Preheat the oven to 180°C (fan 160°C) or gas mark 4.
2. In a large lidded casserole, heat the oil until shimmering.
3. Season the chicken legs with salt and pepper, then brown them in batches — crisp skin, golden colour. Don’t rush this. Remove and set aside.
4. Add bacon lardons to the same pot. Let them sizzle and release that glorious fat.
5. Toss in the onions and celery, cooking until soft and translucent. About 8–10 minutes.
6. Stir in the garlic and let it cook for just a minute — any longer and it’ll turn bitter.
7. Sprinkle in the flour, stir well, and cook it out for a minute or so. You want that raw flour taste gone.
8. Slowly pour in the dry cider — it will bubble furiously. Scrape the bottom of the pan to lift all that lovely flavour.
9. Add the chicken stock, thyme, and bay leaf, and bring to a gentle simmer.
10. Return the chicken legs to the pot, skin side up. Cover with lid or foil and place in the oven for 40 minutes.
11. Remove the pot from the oven and lift out the chicken, keeping it warm (a low oven works).
12. Place the casserole back on the hob, stir in the crème fraîche, and let the sauce gently bubble and thicken. About 5–10 minutes.
13. Taste and adjust seasoning — it might need a whisper of salt.
14. Return the chicken to the sauce, simmer for a few minutes, then serve — or cool, divide, and freeze.

Side note: I once forgot the flour entirely. Ended up with a delicious broth instead of a sauce — not a total failure, but not Normandy either.

4. Common Mistakes

Can I use sweet cider instead of dry?
You can, but it’ll shift the balance — expect a sweeter, less savoury sauce. Not bad, just different.

Why is my sauce too thin?
You may not have cooked the flour long enough or simmered it down post-crème fraîche. Next time, reduce it more on the hob.

Why is the chicken dry?
It’s probably been overcooked or not well-sealed in the sauce. Aim for 165°F/74°C internal temp and keep it gently simmering.

Why did the sauce split when I added crème fraîche?
Too high heat can cause that. Lower the flame and add it gradually. I’ve curdled it before — still edible, just not elegant.

Storage and Reheating Tips

Fridge:
Cool completely, then refrigerate in an airtight container for up to 3 days.

Freezer:
Portion into freezer-safe containers. Label and freeze for up to 3 months.

Reheating:

• Oven: 180°C covered, 30 minutes or until piping hot.
• Microwave: In intervals, stirring midway.
• Stovetop: Gently reheat in a pan over low heat, adding a splash of stock if it’s too thick.

Flavour actually improves overnight. The sauce settles and deepens. Like wine, but chicken.

What to Serve With It

• Buttery mashed potatoes — classic and comforting.
• Crusty French bread — to mop up every bit of sauce.
• Simple green salad with vinaigrette — cuts through the richness with freshness and crunch.

Honestly, if you’ve only got some torn baguette and a glass of cider, you’ll still be happy.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes — just swap plain flour with a gluten-free blend or cornstarch (mixed with a splash of cold water first).

Can I use boneless chicken thighs?
You can, but you’ll lose some depth of flavour and texture. Bone-in gives the best result here.

Is crème fraîche necessary?
It’s traditional, but you can sub with sour cream or even Greek yoghurt in a pinch — just be gentle with the heat.

Can I cook this on the stovetop only?
Yes — simmer gently for about 45 minutes, covered. Just make sure the chicken is tender and the sauce thickened.

Try More Delia Smith Recipes:

• Delia Smith Lamb Shanks
• Delia Smith Chicken Basque
• Delia Smith Gammon In Cider

Nutrition Fact

• Calories: 503 kcal
• fat: 34.6g
• saturates: 13.8g
• carbs: 9.2g
• fibre: 1.5g
• protein: 32.3g
• salt: 1.2g