I’ve got a soft spot for this dish. Normandy Chicken just feels like something you’d get in a proper countryside pub — log fire burning, cider in hand, and a plate full of this creamy, golden, utterly comforting chicken staring back at you. First time I made it, I was doubtful. Apples? With chicken? But mate… once that brandy hits the pan and the cream goes in, all doubts melt away.
It’s the kind of meal that doesn’t shout, but it knows it’s special. Proper food. Chicken with crisped skin, softened apples with that buttery edge, and a sauce that tastes like someone’s been cooking it all day — even if it only took an hour. My kind of weeknight winner. Or Sunday stunner. Or honestly, whatever-day-you-fancy-something-decent dish.
Why you’ll love it
- The apples caramelised in butter? Ridiculously good.
- One pan, loads of flavour — less cleanup, more chill.
- Creamy cider sauce with a hit of mustard = instant comfort.
- Perfect for slow dinners with friends (or just yourself in fluffy socks).
- Surprisingly easy but feels like you’ve done something fancy.
- Makes brilliant leftovers — and yeah, the sauce is even better the next day.
Ingredients
- 2 tbsp unsalted butter (for the apples)
- 2 apples (peeled, cored, sliced — nothing fancy)
- 4 whole chicken leg quarters
- Salt and pepper
- 2 tbsp butter (again, for the chicken)
- 1 yellow onion, sliced
- 1 garlic clove, crushed
- 1 tsp dried thyme
- ½ cup brandy (apple brandy if you’ve got it)
- 2 cups cloudy apple cider or juice
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 2 sprigs fresh thyme, chopped
How to make it
Start with the apples (yes, really):
Heat a knob of butter in a big pan. Once it’s melted and foaming a bit, chuck in your apple slices. Don’t crowd the pan — give them space to go golden. Flip them once or twice. You want browning, not mush. About 6–7 minutes should do it. Take them out and set them aside.
Get that chicken golden:
Pat your chicken dry and season it well — salt, pepper, maybe a touch of flour if you’re feeling fancy. Melt more butter in the same pan. Sear the chicken, skin-side down first. Leave it alone — let it colour. Turn and cook the other side. You’re not cooking it through here, just giving it a head start. When it’s golden on both sides, lift it out and rest it.
Time for the onion base:
Toss the sliced onions into the same pan — don’t clean it! All those brown bits = flavour. Let them cook low and slow till they soften and start to brown at the edges. Then garlic and thyme go in. Stir just until fragrant.
A little brandy drama:
Pour in the brandy — it’ll hiss and steam, don’t panic. Let it reduce by half. Then add the apple cider and let it simmer for about 5 more minutes. It should start to smell unbelievable at this point.
Bake it slow and steady:
Add the chicken back in, skin up, and tuck it into the sauce. Cover the pan (foil’s fine if you don’t have a lid) and bake at 375°F (190°C) for 30 minutes. Go do something else while it works its magic.
Finish off that dreamy sauce:
Pull the pan out (carefully — hot!). Take the chicken out again. Stir in the cream and mustard until smooth and creamy. Pop it back in the oven, uncovered, for 5–7 minutes to thicken a little. Don’t overdo it — you want pourable, not paste.
Bring it all together:
Slide the apples back in. Return the chicken to the sauce. Sprinkle over fresh thyme. Give it a minute to settle and warm through. Then plate it up — spoonfuls of that silky sauce, a few apple slices, and one glorious chicken leg right on top.
Common mistakes and how to dodge them
Why’s my sauce watery?
It probably didn’t reduce enough. Let it simmer longer next time — or finish on the hob until it thickens.
My chicken’s dry — what went wrong?
Overbaked. Try covering it snugly and don’t go longer than needed. Chicken legs are forgiving, but not invincible.
My apples turned to mush!
You might’ve sliced them too thin or cooked them too long. Keep ’em chunky and golden, not floppy.
The sauce curdled — what did I do?
Your cream might’ve been too cold. Take it out of the fridge before adding. And don’t let the sauce boil once cream’s in.
Storage and reheating
- Fridge: Store leftovers in a lidded container for up to 3 days.
- Freezer: Freeze (sauce and all) for up to 3 months. Defrost in fridge overnight.
- Reheat in oven: 180°C / 350°F for 20–25 mins, covered. Add a splash of cider if it’s thickened too much.
- Stovetop: Gently reheat over low heat. Stir often. Easy does it.
Frequently asked questions
Can I use chicken breasts?
You can, but they’re leaner and cook faster — easy to dry out. Stick to thighs or leg quarters if you can.
What kind of apples should I use?
Go for something firm and a bit tart. Granny Smith, Braeburn, or Honeycrisp all hold up well.
Can I skip the brandy?
Yep. It adds depth but you can swap in extra cider or a splash of chicken stock if needed.
Does it have to go in the oven?
Not strictly — but baking helps everything meld beautifully. If you keep it stovetop, just simmer gently and don’t let the sauce reduce too fast.
Nutrition Facts (Per Serving)
- Calories: 660 kcal
- Protein: 25g
- Carbs: 18g
- Fat: 47g
- Sugar: 13g
- Sodium: 273mg
- Saturated fat: 21g
More Hairy Bikers Recipe:
Hairy Bikers Normandy Chicken
Description
Tender chicken legs baked with cider, brandy, apples, and cream — cozy, golden, and ridiculously good.
Ingredients
Instructions
- Brown apple slices in butter and set aside.
- Sear chicken legs until golden, remove from pan.
- Sauté onions, garlic, and thyme. Add brandy, reduce, then cider.
- Return chicken to pan, bake covered at 375°F for 30 mins.
- Remove chicken, stir in cream and mustard. Bake uncovered 5–7 mins.
- Add apples and chicken back in. Warm through, serve with plenty of sauce.
Notes
- Don’t skimp on searing — it’s where the flavour starts.
- Cream needs to be warmish, not straight from the fridge.
- Keep your apples chunky to avoid apple sauce.
- Taste the cider — too sweet and it’ll overpower the sauce.