Chicken Normandy with Duck Fat Fried Potatoes

We first heard of Chicken Normandy when we were in Paris this summer.  No, we are noshing on it over in France.   Instead we were watching a French cooking show on TV and were drooling over the tenderly cooked thighs that were being bathed in French apple cider and heavy cream.  Not only was the dish drool worthy, but it was set in the romantic countryside of Normandy in an uber intimate bistro, with dark wooden beamed ceilings and lots of sexy candle light.  We tried a few times to get to Normandy during that trip to France but never quit made it and were never able to find the dish on a menu in Paris.

I have not been able to stop thinking about how delicious that dish would taste while dining alongside a loved one.  Before we left for Boston, I had it set in my mind that we had to have it, so I took this romantic memory and recreated the dish.   I had no recipe to follow, just the notes I took while watching the show:  chick thighs, onions, garlic, crimini mushrooms, cider and cream …. the rest of the recipe was made with passion and love.  It is delicious and a bit sexy, too;  especially when served with duck fat fried potatoes.


Recipe:  Duck Fat Fried Potatoes

1/2 lb baby red potatoes
1/4 cup duck fat
maldon salt, to taste
fresh cracked black pepper, to taste

Boil potatoes, until fork tender, about 15 minutes. Drain. Pat dry. Heat duck fat in a large frying pan, over low heat. Add potatoes, stir, turn up heat to medium. Cook until the skins are slightly crisp, about 10 minutes. Put into a serving dish, sprinkle with salt and pepper. Serve. Eat.


  1. Mon Dieu, that looks absolutely divine. Beautiful. Merry Christmas!

  2. I think I might make this entire meal for my family on New Year’s Eve. It’s perfect!! Thank you.

  3. OMG, that looks to die for! So scrumptious and comforting. A gorgeopus meal. Heavenly.

    Happy holidays!



  4. Anne B. says:

    Can’t wait to try!

    How much apple cider did you use?

  5. Hi Anne,

    I am terrible when cooking as usually I don’t measure, I drizzle, splash and eye-ball it. I used half of a bottle, it was a large bottle, so I am assuming it was about 1 1/2 – 2 cups of apple cider. Keep in mind it was the hard apple cider, not the kind you find in the juice isle at your market; but, rather in the beer section.

  6. Living in Normandy, I naturally had to read this post! These recipes sound heavenly, and I will be trying them soon! Joyeux Noël!

  7. Anne B. says:

    Thank you!

  8. Wow!!! this looks amazing and stunning photos by the way! I haven’t tried cooking chicken with cider before and shall attempt it!

  9. Could you make me drool anymore? I shall bookmark this for tomorrow because we’re snowed in and this looks like the perfect meal! Beautiful photos, by the way.

  10. coach says:

    you forgot cider quantity in your recipe.

  11. That chicken looks really tasty!

  12. weight loss says:

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  13. Mmmmm…I made the chicken and potatoes for the family last night and it was a huge hit!! I’ll definitely have to make it again. Thanks!

  14. Thank you so much for posting. Had this in Paris, and have been looking for a recipe since. <3


  1. […] bookmarked a recipe a long time ago for a dish called chicken normandy, but never actually made the dish. When I saw our local knobbly pears for sale at the […]

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