Description
Classic chicken normandy blends French culinary traditions with tender chicken and rich apple brandy sauce. Normandy’s regional ingredients create a memorable dining experience with balanced flavors and elegant presentation.
Ingredients
Scale
- 4 whole chicken legs (including thighs)
- All-purpose flour (for dredging)
- 2 cooking apples (Granny Smith or Braeburn, cored and cut into wedges)
- 1 large onion (peeled and sliced lengthwise into wedges)
- 1/2 cup (120 ml) brandy (apple brandy or Calvados)
- 2 cups (475 ml) apple cider
- 1/2 cup heavy cream
- 4 tbsps unsalted butter
- 1 tsp dried thyme
- Salt (to taste)
Instructions
- Salt the chicken legs generously and let them rest at room temperature for 20 minutes to intensify flavors.
- Preheat the oven to 375°F, preparing for roasting.
- Heat butter in an oven-proof sauté pan over medium heat. Sauté apple wedges until edges caramelize, turning occasionally. Season lightly with salt, then remove and drain on paper towels.
- Dust chicken legs in flour. Brown the floured chicken in the same pan, skin-side down, until golden (3-5 minutes per side). Remove and set aside.
- Increase pan heat to medium-high. Add onion wedges, spreading evenly to release moisture and capture pan drippings. Cook until onions brown, stirring periodically (5-8 minutes).
- Deglaze the pan with brandy, scraping accumulated browned bits from the bottom to integrate deep flavor.
- Pour apple cider into the pan, bringing to a boil. Sprinkle dried thyme and salt. Reposition chicken legs skin-side up, ensuring they’re partially exposed. Transfer to oven and bake uncovered for 30 minutes.
- Remove pan from oven. Transfer chicken to a separate dish. Return pan to high heat, add reserved apples, and reduce sauce by half. Lower heat, incorporate cream, and season with salt and pepper. Plate by arranging sautéed apples and onions, topping with chicken, and drizzling creamy sauce.
Notes
- Toast flour lightly before dredging chicken to enhance nutty flavors and create a crispier exterior that locks in moisture.
- Choose firm, tart apples like Granny Smith or Honeycrisp for better texture and balanced sweetness that complements the rich sauce.
- Pat chicken dry before flouring to ensure a golden, crisp crust and prevent soggy breading during the sautéing process.
- Substitute brandy with apple juice or white wine for a non-alcoholic version that maintains the dish’s complex flavor profile.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 571 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 165 mg