Go Back
–+ servings
Normandy Inspired Chicken — Braised Chicken with Apples, Cider and Cream

Normandy Inspired Chicken — Braised Chicken with Apples, Cider and Cream

Servings: 4
Calories: 908kcal
Tender, golden-braised chicken with apples, carrots, and fennel in a velvety Normandy-style cream sauce. Savory bacon, fresh herbs, and a splash of Calvados deepen the flavor, creating a bright, balanced, and indulgent dish. Perfect over rice, noodles, or potatoes for a rustic yet refined comfort food feel.
PRINT
PIN

INGREDIENTS

Oven Braise Base

  • 12 ounces Bacon chopped
  • 4 Bone-in, skin-on chicken thighs — sub leg quarters
  • to taste Salt and black pepper
  • 5 tablespoons Flour
  • 1 cup Leeks (white and pale green)
  • ½ cup Shallots
  • 2 cloves Garlic
  • ½ cup Fennel bulb
  • ½ cup Carrots
  • 1 Braeburn apple — sub Pink Lady, SugarBee or Granny Smith
  • 1½ cups Apple Cider divided
  • ¾ cup Chicken stock
  • 6 tablespoons Calvados or apple brandy
  • 2 sprigs Fresh thyme sub or 1½ teaspoon dried
  • 1 Bay leaf
  • 2 3-inch Pieces fennel stalk
  • ½ teaspoon Dried rubbed sage

Optional Additional Braise Vegetables

  • ½ cup Green cabbage (optional)
  • ½ cup Celeriac (optional)
  • ½ cup brussels sprouts (optional)

Post Braise Stovetop Finishing

  • ¼ cup Heavy cream
  • ½ cup Crème fraîche — more to taste, up to ¾ cup total
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Dried tarragon
  • ½ teaspoon Corn Starch
  • ½ teaspoons Apple cider vinegar — more to taste, up to 1 teaspoon total
  • 3 tablespoons Fresh parsley and/or chives chopped

Plating and Serving

  • 4 servings Prepared rice, egg noodles, or potatoes prepared
  • 4 servings Haricots verts prepared

EQUIPMENT

  • Large heavy-bottomed skillet or sauté pan (10–12-inch, oven-safe with lid or foil)
  • Silicone spatula or spoonula
  • Wood spatula (for scraping fond)
  • Slotted spoon
  • Tongs
  • Chef’s Knife & Cutting Board
  • Measuring cups and spoons
  • Instant-read thermometer (recommended)
  • Sheet pan (for optional skin crisping)
Prep Time: 35 minutes
Cook Time: 1 hour

Notes

Balancing flavor: Sweet produce (carrots, fennel, apple) can have varying sugar levels depending on varietal and ripeness. As a result, they may require a touch more acidity from crème fraîche or apple cider vinegar to keep the sauce bright. Meanwhile, bacon adds salt and umami; adjust salt accordingly after tasting the finished sauce.
  • Crème fraîche and heavy cream: Blending cream with crème fraîche adds subtle tang and richness to the sauce. More crème fraîche will add brightness and a slight acidity, which balances the natural sweetness from apples and carrots.
  • Apple cider vinegar: Added off-heat at the end, it brightens the sauce and enhances depth.
 
Texture cues: Vegetables should remain tender but not mushy. By removing them before reducing the sauce ensures they maintain integrity and color. Then briefly warming them in the sauce at the end (~1–2 minutes) integrates flavors without overcooking.
Optional braise vegetables: Green cabbage and Brussels sprouts provide texture and savory contrast. Cabbage becomes silky when braised; Brussels sprouts soften but retain some bite, use sparingly to maintain the balance of the sauce.
Serving note: Serving over rice, noodles, or potatoes absorbs the sauce and complement textures. Preserve the crispy chicken skin by nesting it into the sauce, then adding a light drizzle of sauce over the top. 

For beverage pairings and a richer, creamier Camembert variation, see below.

INSTRUCTIONS

Prepare Aromatics and Optional Vegetables

  • Cut bacon into ¾ inch square pieces. (These look big now, but they will shrink as they render.)
    12 ounces Bacon
  • Cut the leek lengthwise then slice each half into thin (`⅛-inch) half moons. Rinse well under cold water.
    1 cup Leeks
  • Cut the shallots lengthwise then slice each half into thin (`⅛-inch) slices.
    ½ cup Shallots
  • Mince or grate garlic cloves.
    2 cloves Garlic
  • Slice carrots to ¼ inch rounds. Trim stalks and core from fennel bulb; cut into ½-inch pieces.
    ½ cup Carrots, ½ cup Fennel bulb
  • Prepare any optional braise vegetables: Cut cabbage leaves into 1-inch squares; Dice celeriac into ½-inch pieces; quarter Brussels sprouts.
    ½ cup Green cabbage, ½ cup Celeriac, ½ cup brussels sprouts
  • Grate ¼ of the apples.
    ¼ Braeburn apple
  • Preheat oven to 325℉ (165℃).

Instructions

  • Render Bacon — Place the bacon in a cold heavy-bottomed skillet. Cook over medium heat until browned and crisp. Remove bacon with a slotted spoon and set aside. Reserve 2 tablespoons of fat in the pan for browning the chicken.
    12 ounces Bacon
  • Brown Chicken — Season chicken with salt and pepper. Lightly coat with flour, patting off excess. Place skin side down in hot bacon fat. Brown 5–7 minutes until deep golden. Turn and brown second side 4–5 minutes. Remove chicken and set aside.
    4 Bone-in, skin-on chicken thighs, 5 tablespoons Flour, to taste Salt and black pepper
  • Build the Flavor Base — Reduce heat to medium-low. Sauté leeks 4–5 minutes until soft. Add shallots; cook an additional 2 minutes. Add garlic and cook 30 seconds more. Add carrots, fennel, and optional braise vegetables (if using). Sauté 5 minutes, until slightly softened. Add apples and cook 2–3 minutes, until just beginning to soften.
    1 cup Leeks, ½ cup Shallots, 2 cloves Garlic
  • Deglaze the Pan — Combine ¼ cup apple cider and the Calvados. Lower the heat and add the apple cider mixture to deglaze. Scrape fond and reduce by half. Return heat to medium heat and simmer 1–2 minutes. Add remaining cider and chicken stock.
    ¼ cups Apple Cider, 1 ¼ cups Apple Cider, 6 tablespoons Calvados or apple brandy, ¾ cup Chicken stock
  • Braise — Return ⅔ of the bacon and chicken (skin-side up) to pan. Add grated apples, thyme, bay leaf, fennel stalks, and any optional braise vegetables to the pan. Bring to a gentle simmer. Cover tightly and transfer to oven. Braise 30–35 minutes, until chicken reaches 175–185°F and vegetables are tender.
    12 ounces Bacon, 4 Bone-in, skin-on chicken thighs, ¼ Braeburn apple, 2 sprigs Fresh thyme, 1 Bay leaf, 2 3-inch Pieces fennel stalk, ½ cup Green cabbage, ½ cup Celeriac, ½ cup brussels sprouts, ½ teaspoon Dried rubbed sage
  • While the chicken and vegetables are braising, cut the remaining ¾ of the apples into ½-inch wedges, than divide each wedge into thirds.
    ¾ Braeburn apple
  • Crisp Chicken Skin — (optional, but recommended) Remove chicken to a sheet pan. Increase oven to 425℉ (220℃). Roast chicken 5–7 minutes to crisp skin. Remove chicken from oven and set aside to rest.
  • Reduce Sauce — Remove braised vegetables from the pan, leaving only the liquid. Discard thyme, bay, and fennel stalks. Add apple wedges and simmer 5–8 minutes to reduce slightly. Taste and adjust seasoning as needed. Reserve 2 tablespoons of braise liquid in a small prep bowl.
    ¾ Braeburn apple, to taste Salt and black pepper
  • Combine cream and crème fraîche and whisk to integrate. Add cream mixture and simmer gently 3–5 minutes until lightly thickened (do not boil). Taste and adjust for brightness or acidity by adding another 1-4 tablespoons of crème fraîche as desired.
    ¼ cup Heavy cream, ½ cup Crème fraîche
  • In a small bowl, mix Dijon mustard, tarragon, and corn starch with the reserved braise liquid. Stir the mustard mixture into the reduced cream sauce to fully incorporate. Then simmer 2-3 minutes until thickened slightly. Return reserved braised vegetables and bacon to the sauce. Stir gently to coat and warm through 1–2 minutes.
    1 teaspoon Dijon mustard, ½ teaspoon Dried tarragon, ½ teaspoon Corn Starch
  • Finish Sauce — Remove from heat. Add ½ teaspoon apple cider vinegar. Taste and adjust up to 1 teaspoon. Finish with fresh herbs. Adjust salt and pepper to taste.
    ½ teaspoons Apple cider vinegar, 3 tablespoons Fresh parsley and/or chives
  • Plating and Serving — Spoon sauce and vegetables over prepared starch. Top with chicken. Garnish with remaining bacon.
    4 servings Haricots verts, 4 servings Prepared rice, egg noodles, or potatoes
PRINT

NUTRITION PER SERVING

Calories: 908kcal | Carbohydrates: 40g | Protein: 39g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1468mg | Potassium: 822mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1214IU | Vitamin C: 14mg | Calcium: 141mg | Iron: 6mg