Poulet à la Normande
A classic French dish from Normandy, this recipe features tender chicken braised in a rich sauce of cider, cream, and Calvados, often accompanied by sautéed apples. It's a comforting and flavorful dish that highlights the ingredients of the Normandy region.
🧂 Ingredients
- 1.5 kg Chicken pieces (thighs and drumsticks)
- 50 g Butter
- 2 tbsp Olive oil
- 2 medium Onions(chopped)
- 2 medium Shallots(finely chopped)
- 250 g Mushrooms(sliced)
- 100 ml Calvados (apple brandy)
- 250 ml Dry cider
- 150 ml Chicken stock
- 150 ml Heavy cream
- 2 medium Apples (e.g., Golden Delicious or Gala)(peeled, cored, and sliced)
- 1 tsp Sugar
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
👨🍳 Instructions
- 1
Pat the chicken pieces dry and season generously with salt and pepper.
💡 Tip: Ensuring the chicken is dry helps it brown better. - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 25g of butter over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken and set aside.
💡 Tip: Don't overcrowd the pan; brown the chicken in batches if necessary. - 3
Add the remaining 25g of butter to the pot. Add the chopped onions and shallots and sauté until softened and lightly browned.
- 4
Add the sliced mushrooms and cook until they release their liquid and start to brown.
- 5
Pour in the Calvados and carefully flambé (ignite with a long match or lighter) to burn off the alcohol. Let the flames die down.
💡 Tip: Be cautious when flambéing; ensure there are no flammable materials nearby. - 6
Add the dry cider and chicken stock. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 7
Return the chicken pieces to the pot. Cover and simmer gently for about 30-35 minutes, or until the chicken is cooked through and tender.
- 8
While the chicken is simmering, prepare the apples. In a separate pan, melt a knob of butter and sauté the apple slices with a teaspoon of sugar until lightly golden and tender.
- 9
Remove the chicken pieces from the pot and set aside. Stir the heavy cream into the sauce. Bring to a gentle simmer and cook for 5-10 minutes until the sauce has thickened slightly.
💡 Tip: Do not boil the sauce vigorously after adding the cream. - 10
Return the chicken to the pot to warm through. Stir in the sautéed apples.
- 11
Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
💡 Tip: Serve hot with mashed potatoes, rice, or crusty bread.
💡 Pro Tips
- ✓Using a mix of chicken thighs and drumsticks provides more flavor and moisture than just breasts.
- ✓If you don't have Calvados, a good quality brandy can be substituted.
- ✓For a richer sauce, you can reduce the cider and stock slightly before adding the cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
- Incorporate leeks along with the onions for added depth of flavor.
- Serve with a side of steamed green beans or a simple green salad.