Chicken Normandy

Chicken Normandy is a classic French dish that combines tender chicken with the rich, earthy flavors of bacon, onions, and a creamy cider sauce. This recipe is a real winner for those cozy nights when you’re craving something a bit more special but don’t want to spend all day in the kitchen. With a few simple ingredients and some time in the oven, you’ll have a delicious, comforting meal that feels like a little taste of Normandy.

The magic begins by searing the chicken legs until their skin is golden and crisp, giving the dish a depth of flavor that complements the smoky bacon lardons. Next, onions, celery, and garlic are softened in the same pot, soaking up all those delicious flavors. A splash of dry cider and chicken stock turns the base into a rich, savory sauce with a touch of sweetness. After simmering gently in the oven, the chicken comes out tender and ready to soak up the creamy, tangy crème fraiche added right before serving.

It’s a hearty dish that pairs perfectly with buttery mashed potatoes or fresh pasta, letting the velvety sauce shine. And if you have leftovers, Chicken Normandy freezes well, making it an excellent option for meal prep. Just reheat and enjoy whenever you need a comforting, homemade dinner. This is a dish that’s sure to impress your family or dinner guests while still being simple enough for a laid-back evening at home.

Why You’ll Love This Recipe

• Perfect for Entertaining: With its rich, velvety sauce and hearty ingredients, this dish is sure to impress guests and family alike.
• Easy to Make Ahead: Chicken Normandy is even better the next day, making it a great choice for meal prep or reheating leftovers.
• Rich and Comforting: The combination of cider, cream, and tender chicken is the epitome of comfort food, perfect for those chilly evenings.
• French Flair: It’s a great way to bring some classic French flavors into your home without needing advanced culinary skills.

Key Ingredients

• Chicken Legs: Using bone-in, skin-on chicken legs adds more flavor to the dish. You could also substitute with bone-in thighs if you prefer.
• Bacon Lardons: These small pieces of bacon add a savory, smoky flavor. If you can’t find lardons, chopped streaky bacon works just as well.
• Dry Cider: This gives the sauce a lovely apple undertone that pairs beautifully with the richness of the chicken and crème fraîche. Use a dry variety for the best balance.
• Crème Fraîche: Adds creaminess and a slight tang to the sauce. If you don’t have crème fraîche, you can substitute with heavy cream or sour cream, though it might slightly alter the taste.
• Herbs: Fresh thyme and a bay leaf infuse the sauce with subtle earthiness, making it even more aromatic.

How to Make Chicken Normandy

Preheat the Oven: Heat your oven to 180°C (160°C fan) or gas mark 4.

Sear the Chicken: Heat 2 tablespoons of oil in a large, oven-safe casserole dish with a lid. Season the chicken legs generously with salt and pepper. Working in batches, sear the chicken on all sides until golden brown and crispy. Remove the chicken from the dish and set aside.

Cook the Bacon and Vegetables: In the same dish, add the bacon lardons and cook until some of the fat has rendered out. Stir in the onions and celery, cooking until they become soft and translucent. Add the garlic and cook for another minute until fragrant. Sprinkle in the flour and stir to combine, cooking for an additional minute.

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

Cook in the Oven: Return the chicken legs to the dish, ensuring they are submerged in the sauce. Cover with a lid or foil and transfer to the preheated oven. Cook for 40 minutes until the chicken is tender and cooked through. Once done, remove the chicken legs from the dish and keep them warm.

Finish the Sauce: Place the casserole dish back on the hob over medium heat. Stir in the crème fraîche and allow the sauce to bubble and thicken, stirring occasionally. Once thickened, return the chicken legs to the dish to reheat in the sauce.

Freezing and Reheating: If you plan to freeze, allow the dish to cool completely, then divide into portions and cover before freezing. To reheat, defrost in the fridge overnight. Reheat in the oven at 180°C (160°C fan) or gas mark 4 for about 30 minutes, until piping hot throughout.

Serve: Serve the Chicken Normandy with creamy mashed potatoes or your favorite pasta for a comforting and delicious meal. Enjoy!

Serving Suggestions

• Mashed Potatoes: Serve over a bed of creamy mashed potatoes to soak up all that rich cider sauce.
• Pasta or Rice: Egg noodles or steamed rice also make great pairings, helping to balance the richness of the dish.
• Crusty Bread: A crusty baguette is perfect for sopping up the leftover sauce, making sure you don’t waste a drop of that creamy, cider-infused goodness.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better as it sits, making it perfect for meal prep.
• Freezing: Let the dish cool completely, then divide into portions and freeze in airtight containers for up to 2 months.
• Reheating: To reheat, defrost in the fridge overnight and then warm in the oven at 180°C (fan 160°C)/gas mark 4 for about 30 minutes, or until piping hot. You can also reheat gently on the stovetop over low heat.

Variations

• Add Mushrooms: Sauté some sliced mushrooms with the onions and celery for an earthy twist that pairs well with the cider sauce.
• Swap the Chicken Cuts: If you prefer, you can use bone-in chicken thighs instead of legs. Adjust the cooking time as needed—thighs may cook slightly faster.
• Creamy Mustard Twist: Stir a tablespoon of Dijon mustard into the sauce along with the crème fraîche for an extra layer of flavor.
• Apple Twist: Add a sliced tart apple (such as Granny Smith) to the pan before baking for a subtle fruity sweetness that complements the cider.