Chicken Normandy: A Rich French Chicken Stew with Cider and Cream
This classic French dish is slow-cooked to perfection, blending tender chicken legs with crispy bacon lardons, onions, and a creamy cider sauce. Perfect for a cozy dinner that’s easy to make ahead.
Want This Recipe Later?
Ingredients
- 2 tbsp olive oil
- 6 chicken legs seasoned with salt and pepper
- 200 g bacon lardons
- 2 onions finely chopped
- 2 sticks celery finely chopped
- 2 cloves garlic crushed
- 1 tbsp plain flour
- 500 ml dry cider
- 150 ml chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 150 ml crème fraîche
Instructions
- Preheat oven to 180°C (fan 160°C)/gas mark 4. Heat olive oil in a large ovenproof casserole dish.
- Brown chicken legs on all sides, then remove. Add bacon, cook until fat is released, then add onions, celery, and garlic. Cook until soft.
- Sprinkle flour, add cider, and deglaze. Add stock, thyme, and bay leaf. Return chicken, cover, and bake for 40 minutes, until the chicken reaches 165°F (74°C).
- Remove chicken and keep warm. Stir in crème fraîche and simmer until thickened. Return chicken to heat through.
Notes
For an authentic Normandy touch, serve with a glass of crisp apple cider. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat gently to 165°F (74°C).
Nutrition
Serving: 1peopleCalories: 592kcalCarbohydrates: 15.5gProtein: 40gFat: 38.3gSaturated Fat: 12.5gTrans Fat: 0.1gCholesterol: 165mgSodium: 683mgFiber: 1.7gSugar: 5.3g
Made this recipe? Tap a star to rate it.