Normandy Chicken. You Bet!


I don’t know why, but i’ve always been afraid to try this dish. It seems easy, but I dislike converting all the items from grams to ounces and so on. This chicken dish was delicious though. Thankfully most of the items I purchased had the gram amount on the package, or I guessed. I used apple cider not apple juice. That’s my preference in the fall. Also I didn’t bother with that creme fraiche because, I am not a culinary chef. I tried to make it but ended up using some heavy cream about 1/2 a cup.





 I cooked the chicken to give it a head start since everything else cooks fast.



I think it was hilarious to cook the apples. Not that they weren’t good. But it took FOREVER to get them to start browning.



This isn’t a dish with loads of flavors. But it is creamy and has a nice sweetness to it.


Normandy Chicken


75g butter

8 skinless chicken thighs

6 shallots, halved

4 celery sticks, chopped

300ml apple juice (or cider)

300ml good-quality fresh chicken stock, hot

200ml crème fraîche

4 eating apples, such as Cox’s or Braeburn, cored and cut into wedges

3 tbsp chopped fresh chives, to serve


1.1. Heat 50g butter in a roasting tin on the hob and brown the chicken thighs all over, turning as needed. Add the shallots and celery and cook for a few minutes. Pour over the apple juice and stock and season to taste. Bring to the boil, then cover tightly with foil and cook for 20 minutes, or until the juices run clear when the chicken is pierced. Stir in the crème fraîche and bring just to the boil, then simmer for 1 minute.

2.2. Heat the rest of the butter in a large frying pan over a medium heat. Add the apple wedges and fry for 5 minutes until lightly coloured. Stir the apples into the chicken. Sprinkle with some chopped chives and serve. This is great with French beans, broccoli and mashed potato.


xx Jo

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