Chicken Normandy Recipe with Apples, Sage, and Creamy Cider Sauce

Why You’ll Love This Recipe

Chicken Normandy delivers a rich, comforting flavor profile that balances savory and sweet. The tender chicken thighs pair beautifully with the tartness of Granny Smith apples and the fragrant, earthy sage. The creamy apple cider sauce adds a luxurious finish, making each bite melt in your mouth. It’s an elegant yet easy-to-make dish that will impress your guests or satisfy your family with its warmth and depth of flavor.

Ingredients

1 tablespoon vegetable oil
4 boneless, skinless chicken thighs
2 Granny Smith apples, peeled, cored, and cut into ½-inch wedges
1 small yellow onion, diced
1 garlic clove, minced
2 tablespoons apple juice
Apple cider (unfiltered apple juice) – enough to nearly immerse the chicken
1 tablespoon Dijon mustard
¼ cup heavy cream
1 tablespoon finely chopped fresh sage
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the Chicken:
Heat oil in a large pot over medium-high heat. Pat the chicken thighs dry, season with salt and pepper, and cook until browned on both sides. Remove the chicken and set aside.
Caramelize the Apples:
Add the apple wedges to the pot and sauté until golden brown. Remove the apples and set aside.
Build the Base:
Reduce the heat to medium. Add the diced onion and apple juice to the pot, scraping up any browned bits from the bottom. Cook until the onions soften, then add the garlic and cook for an additional minute.
Simmer the Chicken:
Return the chicken to the pot, pour in enough apple cider to nearly immerse the chicken. Bring the mixture to a boil, then reduce the heat, cover, and cook for 5–7 minutes until the chicken is cooked through.
Finish the Sauce:
Stir in the apples, Dijon mustard, heavy cream, and sage. Simmer uncovered for 5–7 minutes until the sauce thickens.
Serve:
Plate the chicken with the apples and sauce. Serve with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add Vegetables: You can add other vegetables like carrots, parsnips, or leeks to the pot when simmering the chicken for more texture and flavor.
Use Bone-In Chicken: If you prefer bone-in chicken, you can substitute the boneless thighs, but make sure to cook them for an extra 10 minutes to ensure they cook through.
Dairy-Free Option: Replace the heavy cream with coconut cream or a dairy-free cream alternative to make the recipe dairy-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. If the sauce thickens too much, you can add a splash of apple cider or broth to loosen it.

FAQs

1. Can I use other types of apples for this recipe?

While Granny Smith apples are preferred for their tartness, you can use other firm apples like Honeycrisp or Braeburn if that’s what you have on hand. Just ensure they hold their shape during cooking.

2. Can I make this recipe ahead of time?

Yes, you can prepare the dish ahead of time and reheat it when you’re ready to serve. The flavors will deepen as it sits, making it even more delicious.

3. Can I use chicken breasts instead of thighs?

Chicken breasts can be used, but thighs provide more flavor and moisture. If using breasts, cook them for less time (about 5–7 minutes) to avoid drying them out.

4. What can I serve with Chicken Normandy?

This dish pairs wonderfully with mashed potatoes, roasted vegetables, or crusty bread. The creamy sauce is perfect for dipping.

5. How do I make sure the chicken stays juicy?

Be sure to cook the chicken thighs until they reach an internal temperature of 165°F (74°C), but avoid overcooking them. Cooking the chicken in the cider helps keep it moist.

6. Can I freeze Chicken Normandy?

Yes, you can freeze the chicken with the sauce. Allow it to cool completely, then store in an airtight container or freezer-safe bag for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

7. How can I thicken the sauce?

If the sauce isn’t as thick as you’d like, you can simmer it for a few more minutes to reduce it, or stir in a teaspoon of cornstarch mixed with water to help thicken it quickly.

8. Can I make the sauce without cream?

You can substitute the cream with half-and-half or milk, but it will make the sauce slightly thinner. For a richer sauce, use full-fat coconut milk or cashew cream for a dairy-free version.

9. Is the apple cider essential for the sauce?

The apple cider adds a unique depth of flavor, but you can substitute it with apple juice or broth if you prefer.

10. Can I add other herbs to the recipe?

Yes, you can add herbs like thyme, rosemary, or parsley to complement the sage and enhance the flavor profile of the sauce.

Conclusion

Chicken Normandy with apples, sage, and a creamy cider sauce is the perfect combination of savory, sweet, and rich flavors. This dish is great for family meals or special occasions and is sure to impress anyone who tries it. With its tender chicken thighs, fragrant apples, and velvety sauce, it’s a dish that will warm you up and bring comfort to your table.