Mary Berry Normandy Chicken

You know the kind of dish that just feels like home the second it hits the table? That’s what you’ve got with Mary Berry’s Normandy Chicken. Braised chicken legs, crispy bacon, cider and cream… it’s like someone poured the British countryside into a casserole dish.

Mary doesn’t mess around here. This is a proper, rustic one-pot dinner: hearty, gently indulgent, and balanced in that clever Mary way — richness from crème fraîche, sweetness from the cider, and just enough green to make it feel rounded.

Whether it’s for a slow weekend lunch or a cold weeknight when only comfort food will do, this Normandy chicken delivers every time.

Why You’ll Love It

• Deep, savoury comfort from the bacon and cider braise.
• Creamy finish with crème fraîche — rich, but never heavy.
• Built to impress without needing anything fancy.
• Feeds a crowd: perfect for 6, or 4 with leftovers for tomorrow’s toast.
• Real dinner party vibes with only one pot and 90 minutes.

Ingredients That Matter

• 6 chicken legs – full flavour, slow-cooked until tender.
• 200g bacon lardons – salty, smoky depth.
• 2 onions + 2 celery sticks – softens and sweetens the base.
• 2 garlic cloves – crushed, not minced. More aroma, less bite.
• 1 tbsp plain flour – thickens your sauce naturally.
• 500ml dry cider – adds brightness and depth. No sweet ciders here.
• 150ml chicken stock – for backbone.
• 2 sprigs thyme + 1 bay leaf – earthy, herby lift.
• 150ml crème fraîche – creamy with a lovely tang.
• Olive oil, salt, pepper – basics, but don’t skimp.

How to Make Mary Berry’s Normandy Chicken

1. Preheat oven to 180°C (fan 160°C) / gas 4.
2. Brown the chicken:
   Heat 2 tbsp oil in a large ovenproof casserole. Season the chicken and fry in batches until golden. Don’t rush it — this browning builds serious flavour. Remove and set aside.
3. Cook the base:
   Add bacon to the pan. Let it crisp slightly. Then toss in onions, celery, and garlic. Stir until softened and starting to catch golden bits.
4. Thicken the base:
   Sprinkle over the flour, stir well, and cook for 1–2 minutes to lose the raw edge.
5. Deglaze and simmer:
   Pour in cider and stock, scraping up all that goodness from the bottom. Add thyme and bay.
6. Return the chicken:
   Nestle it back in, skin side up. Lid on, then bake for 40 minutes.
7. Finish the sauce:
   Remove from oven. Carefully lift out chicken. Stir in crème fraîche. Let it bubble gently on the hob until thickened.
8. Back in the pot:
   Return chicken to the creamy sauce. Let it warm through for 5–10 minutes before serving.

Common Mistakes to Avoid

• Using sweet cider:
  Makes the dish cloying. Dry cider only.
• Skipping the browning step:
  Adds irreplaceable depth. Don’t be lazy.
• Boiling after adding cream:
  Curds the sauce. Gentle simmer only.
• Adding cream too early:
  It’ll split. Always finish with it.
• Crowding the pan when browning:
  Leads to steaming, not searing. Batch it out.

Storage & Reheating

• Fridge:
  Cool completely, then seal. Lasts 3 days.
• Freezer:
  Freeze in portions, airtight. Up to 3 months.
• Reheating:
  Oven: 175°C, covered with foil, 15 minutes.
  Microwave: Medium, 2–3 minutes, stirring halfway.

FAQs

Q: How do I stop the sauce from curdling?
A: Don’t let it boil after adding crème fraîche. Keep it on a low heat and stir constantly.

Q: Can I use boneless chicken?
A: Technically, yes — but bone-in legs give you better texture and deeper flavour.

Q: What’s a good side for Normandy Chicken?
A: Creamy mash, crusty bread, or even buttered tagliatelle to soak up that sauce.

Q: Can I do this in a slow cooker?
A: You can. Brown the chicken and bacon first, then cook everything (except crème fraîche) on low for 6–7 hours. Stir in cream at the end.

Nutrition (Per Serving)

• Calories: 503 kcal
• Fat: 34.6g
• Saturated: 13.8g
• Carbs: 9.2g
• Fibre: 1.5g
• Protein: 32.3g
• Salt: 1.2g

Try More Mary Berry Recipe:

• Mary Berry’s Smoked Haddock Quiche
• Mary Berry Coronation Chicken
• Mary Berry Butternut Squash Lasagne