Poulet De Normandy

Experience the rustic elegance of French country cooking with Poulet de Normandy, a comforting dish that combines tender, golden-browned chicken thighs with the sweet-tart flavor of sautéed apples in a creamy Calvados-infused sauce. This one-pan recipe is all about layers of flavor, starting with caramelized onions and garlic, deglazed with apple brandy for a touch of richness, and finished with a velvety cream sauce that perfectly complements the savory chicken and fruit. Ideal for a cozy dinner party or an indulgent weeknight meal, Poulet de Normandy pairs beautifully with crusty bread, mashed potatoes, or seasonal vegetables. With its balance of autumnal ingredients and luxurious textures, this classic dish showcases the best of Normandy’s culinary traditions.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 pieces apples (firm, such as Granny Smith)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 piece yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 0.25 cup Calvados or apple brandy
• 1 cup chicken stock
• 0.5 cup heavy cream
• 2 sprigs fresh thyme (optional, for garnish)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Begin by seasoning the chicken thighs with salt and pepper on both sides.

Step 2

In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium-high heat.

Step 3

Add the chicken thighs to the skillet, skin side down, and cook for 5-6 minutes until golden brown. Flip and cook for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.

Step 4

Peel, core, and slice the apples into wedges. Add the remaining 1 tablespoon of butter to the skillet, then add the apple wedges. Sauté for 3-4 minutes until lightly golden and softened. Remove the apples from the skillet and set aside.

Step 5

Using the same skillet, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes until translucent, then add the minced garlic and cook for an additional 1 minute.

Step 6

Carefully pour in the Calvados or apple brandy, allowing it to simmer for 1-2 minutes while scraping up any browned bits from the bottom of the pan.

Step 7

Add the chicken stock to the skillet and bring it to a simmer. Return the chicken thighs to the skillet, skin side up, along with any juices that accumulated on the plate.

Step 8

Reduce the heat to low, cover, and gently simmer for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 9

Uncover the skillet and stir in the heavy cream. Allow the sauce to simmer for another 3-4 minutes, thickening slightly.

Step 10

Return the sautéed apples to the skillet, nestling them around the chicken. Cook for an additional 2 minutes to warm the apples through.

Step 11

Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme sprigs if desired.

Step 12

Serve hot with crusty bread, mashed potatoes, or steamed vegetables to soak up the creamy sauce.

Nutrition Facts

Serving size	(1665.4g)

Amount per serving	% Daily Value*
Calories	2458.6

Total Fat 148.4g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 767.3mg	0%
Sodium 3030.2mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 11.4g	0%
Total Sugars 42.2g
Protein 172.1g	0%

Vitamin D 42IU	0%
Calcium 157.9mg	0%
Iron 8.4mg	0%
Potassium 2034.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 30.1%

Carbs: 11.5%