Description
Culinary magic happens when classic French chicken Normandy meets rustic comfort on your dinner plate. Creamy apple brandy sauce and tender chicken create a delightful harmony you’ll savor with each elegant, rich bite.
Ingredients
Scale
Protein:
- 2 pounds chicken thighs and legs
- 4 ounces bacon lardons
Vegetables and Aromatics:
- 4 shallots, diced
- 1 celery rib, diced
- 2 cloves garlic, minced
- 4–5 thyme sprigs
- 2 apples, wedged
Liquids and Seasonings:
- 1 tablespoon olive oil
- 2 tablespoons brandy
- 2 tablespoons flour
- 1/3 cup chicken stock
- 1 1/2 cups hard dry cider
- 1/2 cup heavy cream
Instructions
- Thoroughly pat chicken pieces with paper towels to ensure dry surface, then generously season with salt across all sides.
- Heat a large skillet with oil over medium-high heat and sear chicken until achieving a deep golden-brown exterior, approximately 3-4 minutes per side. Transfer browned chicken to a separate plate.
- In the same skillet, render bacon until crispy and uniformly brown, then remove and place alongside chicken.
- Sauté selected vegetables with fresh thyme in remaining bacon drippings until softened and fragrant. Deglaze pan with brandy, then sprinkle flour to create a roux.
- Gradually incorporate chicken stock and apple cider, whisking continuously to prevent lumps and create a smooth sauce.
- Carefully return chicken and bacon to the skillet, nestling pieces into the liquid. Cover and transfer to preheated 350°F oven for 30 minutes.
- Remove cover and continue baking an additional 30 minutes to allow sauce to reduce and chicken to develop deeper flavor.
- In a separate pan, caramelize apple slices until golden and slightly tender.
- Stir heavy cream into the skillet, allowing sauce to thicken for an additional 15-20 minutes.
- Gently fold caramelized apples into the dish just before serving, ensuring even distribution of flavors.
Notes
- Ensure chicken is thoroughly patted dry to achieve golden-brown crispy skin during browning.
- Choose thick-cut bacon for maximum flavor and crispiness in the dish.
- Swap traditional brandy with apple juice for a non-alcoholic version that maintains the fruity essence.
- Use hard apple cider for more robust flavor, or apple juice for a milder taste profile.
- Select firm apples like Granny Smith or Honeycrisp that hold their shape during cooking and provide a slight tartness.
- Consider gluten-free flour or cornstarch as a substitution for traditional wheat flour to make the recipe gluten-free.
- Check chicken’s internal temperature reaches 165°F for safe consumption, using a meat thermometer for precision.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 150 mg