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–+ servings

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Comfort Food, Main Course, One-Pot Meals
Cuisine French
Servings 6 people
Calories 450 kcal

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.
  • Remove chicken and keep warm. Stir in crème fraîche and simmer until thickened. Return chicken to heat through.

Notes

For an authentic Normandy experience, pair with a glass of crisp apple cider on the side. Bon appétit!

Nutrition

Calories: 450kcal
Keyword Chicken Normandy, creamy cider chicken, French chicken recipe, Poulet à la Normande
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