The world needs reliable things that are pure, simple to make and taste amazing Chicken Normandy is one such dish. This is a winner of a recipe for those chilly evenings when you want something a little special but don’t want to be in the kitchen all day. With a handful of simple ingredients and some time in the oven, you’ll have warm, comforting food that’s a taste of Normandy in your own kitchen.

The magic starts with searing chicken thighs until their skin is a deep golden and crisp, which brings a foundation of flavor that plays so well against the smoky bacon lardons. Then onions, celery and garlic are softened in that same pot, soaking up all that deliciousness. A splash of dry cider and chicken stock render the base a rich, savory sauce with a hint of sweetness. Simmering gently in the oven, then tender, the chicken is ready to soak up the creamy, tangy crème fraiche added just before serving.

It’s a substantial meal that is great with buttery mashed potatoes, or with fresh pasta, allowing the velvety sauce to take center stage. And if you have leftovers, Chicken Normandy freezes beautifully, so it’s a great meal prep option. And just reheat and eat whenever you want a comforting home-cooked meal. This is a dish that is guaranteed to wow your family or dinner party guests while still being straightforward enough for a casual night at home.

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Why You’ll Love This Recipe

Ideal for Guests: Between its lush, creamy sauce and satisfying elements, this dish all but guarantees that your friends and family will have plenty to say.
Make Ahead Friendly: We all know I love a meal that’s even better the next day; so, Chicken Normandy is perfect for meal prep or leftovers.
Rich and Comforting: Nothing says cozy fall experience like cider, cream and tender chicken, perfect for cold nights.
French Flair: It’s a nice way to introduce some classic French flavors into your home without advanced cooking skills.

Key Ingredients

Chicken Legs: I use bone-in, skin-on chicken legs; they provide more flavor. You can also use bone-in thighs if you like.
Bacon Lardons: The salt and smokiness of bacon balances perfectly with the other ingredients. If lardons are unavailable, full-cut streaky bacon, chopped, will do the job just as well.
Dry Cider: This lends a lovely apple undertone to the sauce, which complements the richness of the chicken and crème fraîche nicely. The best balance comes from a dry variety.
Crème Fraîche: Provides creaminess and a tang to the sauce. If you can’t get crème fraîche, substitute heavy cream or sour cream — it’ll change the taste a little bit.
Herbs: Fresh thyme and a bay leaf add subtle earthiness, making the sauce that much more aromatic.

How to Make Chicken Normandy

Preheat the Oven: As bullets to 180°C (160°C fan) or gas mark 4.

Sear the chicken: Heat 2 tablespoons of oil in a large, oven-proof casserole with a lid. Generously season chicken legs with salt and pepper. In batches, brown the chicken on all sides until golden and crisp. Take the chicken out of the dish and return to the dish.

Cook the Bacon and Vegetables: In the same dish, add the bacon lardons and cook until the fat has partly rendered. Add in the onions and celery, cooking until they’re soft and translucent. Stir in the garlic and cook for an additional minute until fragrant. Sprinkle in the flour and stir to combine, cooking for 1 more minute.

Add the Cider and Stock: Add the cider, letting it bubble for about a minute to burn off some of the alcohol. Pour in the chicken stock, thyme and bay leaf. Return to a simmer, then season with salt and pepper to taste.

Cook in the Oven: Transfer the chicken legs to the dish so they’re submerged in the sauce. Cover securely with a lid or foil and place in the preheated oven. Cook for 40 minutes or until chicken is tender and cooked through. When finished, take the chicken legs out of the dish and keep warm.

Make the Sauce: Return the casserole dish to the stovetop over medium heat. Stir in the crème fraîche and let the sauce bubble and thicken, stirring from time to time. After the sauce has thickened, add the chicken legs back to the dish to warm in the sauce.

Freezing/ Reheating: To freeze, let the dish cool completely, then portion and cover before freezing. To warm up, thaw in the fridge overnight. Reheat in the oven at 180C (160C fan) or gas mark 4 for around 30 minutes, or until piping hot throughout.

Serve: Chicken Normandy can be served with creamy mashed potatoes or your choice of pasta for a comforting & delicious meal. Enjoy!

Serving Suggestions

Mashed Potatoes: Pour over a mound of creamy mashed potatoes to absorb all that rich cider sauce.
Pasta or Rice: Egg noodles or steamed rice are also terrific accompaniments that can help mollify the richness of the dish.
Crusty Bread: You want a crusty baguette to mop up the leftover sauce so that you don’t leave a single drop of that cream-and-cider-imbued sauce behind.

Storage and Reheating Tips

Refrigerate: Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors improve the longer it sits, making it ideal for meal prep.

Freezing: Cool to room temperature, then portion out and store in airtight containers in the freezer for up to 2 months.

To reheat, thaw ahead in the fridge overnight, then warm in the oven at 180C (fan 160C)/gas mark 4 for about 30 minutes, or until piping hot. You can also warm gently in a pan over low heat.

Variations

Add Mushrooms: Between the onions and celery, sauté some sliced mushrooms for an earthy turn that complements the cider sauce.
Swap the Chicken Cuts: If you like, you can use bone-in chicken thighs instead of legs. (I would adjust the cooking time as necessary — thighs may cook a bit more quickly.)
Creamy Mustard Twist: Add a tablespoon of Dijon mustard to the sauce at the same time as the crème fraîche, for an extra layer of flavor.
Apple Twist: Add a sliced tart apple (like Granny Smith) to the pan before baking for a whisper of fruity sweetness that plays off the cider.