Hairy Bikers Normandy Chicken is made with apples, chicken leg quarters, yellow onion, garlic, thyme, brandy, apple cider, heavy cream, and Dijon mustard. This traditional Normandy Chicken recipe creates a hearty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Hairy Bikers Normandy Chicken Ingredients
- 2 tbsp unsalted butter (to fry apples)
- 2 whole apples peeled, cored, sliced
- 4 whole chicken leg quarters
- Pinch of salt (to season each chicken leg)
- 2 tbsp unsalted butter (to sear the chicken legs)
- 1 medium yellow onion, sliced
- 1 clove garlic, minced
- 1 teaspoon dry thyme
- 1/2 cup brandy (ideally apple brandy)
- 2 cups apple cider (cloudy apple juice)
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 2 sprigs fresh thyme, chopped
- Salt & pepper to taste
How To Make Hairy Bikers Normandy Chicken
- Fry the apples: Peel, core, and slice the apples. Heat 2 tablespoons of butter in a skillet, add the apples in one layer, and fry until golden brown, flipping a few times. Once cooked on both sides (about 5-7 minutes), remove the apple slices and set them aside.
- Sear the chicken: To the same skillet, add another 2 tablespoons of butter. Season the chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken in the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from the pan and set aside.
- Prepare the braising liquid: Preheat the oven to 190°C (375°F). To the same pan, add the sliced onions and sauté on medium heat for approximately 5-7 minutes. Add the garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add the apple cider (cloudy apple juice) and cook for about 5 minutes.
- Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan, and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mitts.
- Finish the sauce: Remove the chicken onto a plate and finish the sauce. First, add the heavy cream, then Dijon mustard, and mix well. Cook for about 5 minutes until the sauce thickens. Add the fried apples, fresh thyme, and chicken back to the skillet (to soak up some of the sauce).
- Serve: To serve, place the sauce onto the plate, ensuring each plate has onions, apples, and enough sauce to dunk in. Place a chicken leg on top of the sauce and serve. Enjoy!
Recipe Tips
- Use the Right Apples: Pick cooking apples like Granny Smith or Braeburn. They work best.
- Sear Chicken Well: Make sure the chicken is crispy and golden brown. This makes it taste great.
- Deglaze the Pan: Let the brandy cook until half is gone. This makes the sauce taste better.
- Thicken the Sauce: Cook the sauce for 5 minutes after adding cream and mustard. It needs to be thick.
- Add Apples Last: Put the fried apples in at the end. This keeps them tasty and not mushy.
What To Serve With Normandy Chicken
Normandy Chicken pairs well with mashed potatoes, roasted vegetables, crusty bread, or green beans. It can also be served alongside rice, a fresh salad, steamed broccoli, or buttered noodles for a delicious meal.
How To Store Normandy Chicken
- Refrigerate: Store the chicken and sauce in an airtight container in the fridge for up to 3 days.
- Freeze: Place the chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 175°C (350°F). Place the chicken and sauce in an oven-safe dish, cover with foil, and heat for 20-25 minutes until warm.
- In The Microwave: Place the chicken and sauce in a microwave-safe dish, cover, and heat on medium power for 3-5 minutes, stirring halfway through.
- On The Stove: Heat the chicken and sauce in a pan over medium heat, stirring occasionally, until warmed through.
Hairy Bikers Normandy Chicken Nutrition Facts
- Calories: 550 kcal
- Protein: 35g
- Carbohydrates: 25g
- Fiber: 3g
- Sugars: 18g
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 600mg
- Potassium: 700mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Chicken Paprika
- Hairy Bikers Chicken And Leek Pie
- Hairy Bikers Chicken Casserole
- Hairy Bikers Chicken Cacciatore
Hairy Bikers Normandy Chicken
Description
Hairy Bikers Normandy Chicken is made with apples, chicken leg quarters, yellow onion, garlic, thyme, brandy, apple cider, heavy cream, and Dijon mustard. This traditional Normandy Chicken recipe creates a hearty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Fry the apples: Peel, core, and slice the apples. Heat 2 tablespoons of butter in a skillet, add the apples in one layer, and fry until golden brown, flipping a few times. Once cooked on both sides (about 5-7 minutes), remove the apple slices and set them aside.
- Sear the chicken: To the same skillet, add another 2 tablespoons of butter. Season the chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken in the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from the pan and set aside.
- Prepare the braising liquid: Preheat the oven to 190°C (375°F). To the same pan, add the sliced onions and sauté on medium heat for approximately 5-7 minutes. Add the garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add the apple cider (cloudy apple juice) and cook for about 5 minutes.
- Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan, and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mitts.
- Finish the sauce: Remove the chicken onto a plate and finish the sauce. First, add the heavy cream, then Dijon mustard, and mix well. Cook for about 5 minutes until the sauce thickens. Add the fried apples, fresh thyme, and chicken back to the skillet (to soak up some of the sauce).
- Serve: To serve, place the sauce onto the plate, ensuring each plate has onions, apples, and enough sauce to dunk in. Place a chicken leg on top of the sauce and serve. Enjoy!
Notes
- Use the Right Apples: Pick cooking apples like Granny Smith or Braeburn. They work best.
- Sear Chicken Well: Make sure the chicken is crispy and golden brown. This makes it taste great.
- Deglaze the Pan: Let the brandy cook until half is gone. This makes the sauce taste better.
- Thicken the Sauce: Cook the sauce for 5 minutes after adding cream and mustard. It needs to be thick.
- Add Apples Last: Put the fried apples in at the end. This keeps them tasty and not mushy.
Hairy Bikers Normandy Chicken, Normandy Chicken Uk Recipe