We first heard of Rich Chicken Normandy when we were in Paris this summer. No, we were not 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 candlelight. We tried a few times to get to Normandy during that trip to France but never quite 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.
** this recipe was remade on March 28, 2105, after numerous testings! See the newest recipe here.
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Rich Chicken Normandy
- 4 chicken thighs, skin on
- 1/2 yellow onion, finely minced
- 1 garlic clove, finely minced
- a drizzle of olive oil
- hard apple cider, preferably from the Normandy region (this is not vinegar)
- a handful of crimini mushrooms, cleaned and cut in half
- 1/4 cup heavy cream
- kosher salt to taste
- fresh cracked black pepper
- italian parsley, for garnish
- In a large frying pan, heat the olive oil, over medium heat.
- Season the thighs with salt and pepper and add to the frying pan.
- Over medium heat, brown the thighs, about 3 – 5 minutes on each side; remove to a plate.
- Add the onion to the frying pan, stir and cook until slightly soft, about 3 minutes. Add the garlic, stir.
- Add the chicken back to the frying pan and pour in any juices that have accumulated. Lower the heat to low, and let cook for about 15 minutes; stirring occasionally.
- Pour about half of the cider over the chicken, add the mushrooms, stir and continue to cook until the liquid is reduced by half.
- Stir in the cream, season to taste and gently heat over low for about 1 minute.
- Remove from the heat.
- Garnish with parsley.