Chicken Normandy has become my go-to recipe for quick and easy dinner options lately.  I have been using another recipe for the past few years, and last winter, I decided to make the recipe even better.  I reworked the ingredients and developed a more flavorful recipe for Chicken Normandy.  Since, it has become one of our favorite dishes to enjoy at home, whether it is the two of us with friends who come over for dinner.


Chicken Normandy


One of the things I like about this recipe besides it rich flavor is that I can start it early in the day, and finish it minutes before dinner is served. If I am going to go this route, I will complete all steps up to add the mushrooms, then I let it cool before place in the refrigerator.  About 30 minutes before we want to eat, I bring it to room temperature and then finish cooking.  Guests will feel like you were cooking all day when you present them with this rich dish of chicken thighs and creamy mushroom sauce.

The secret to a great Chicken Normandy is to use an apple cider from the Normandy region as well as Calvados or even an apple brandy.  Apple cider from Normandy is a fermented alcoholic beverage made from apples from the Normandy region of France and is often sparkling.  Both ingredients will add a smooth and slightly tart flavor to the creamy chicken based sauce.

Serve this recipe of Chicken Normandy with these Duck Fat Smashed Roasted Potatoes for a really delicious treat.  The two go hand-in-hand!

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Chicken Normandy


6 chicken thighs, bone in and skin on
1 teaspoon olive oil
1 medium leek, cleaned well and thinly sliced
3 garlic cloves, finely minced
1 teaspoon dried thyme
1/4 cup apple brandy or Calvados
1 1/2 cups apple cider from the Normandy region
1/2 pound cremini mushrooms, cleaned and thinly sliced
1/4 cup heavy cream
1/4 cup Italian parsley, finely minced
kosher salt
black pepper

How To:

Salt and pepper the chicken thighs.
In a large dutch oven heat the olive oil over medium heat.
Add the thighs to the frying pan and cook until golden on each side; about 5 – 7 minutes per side.
Remove the thighs and set on a plate.
In the same frying pan with the chicken fat, add the leek, stir and cook until soft over low heat. This will take about 5 minutes.
Add the garlic and thyme. Stir and cook for 1 minute.
Deglaze the pan with brandy or the Calvados.
Place the chicken back into the dutch oven, along with any juices that collected on the plate.
Pour the cider over the chicken, stir and then cook over low heat for another 10 minutes.
Stir in the mushrooms, and cook for another 10 – 15 minutes. Until the chicken registers 140 on a meat thermometer. Stirring occasionally
Stir in the heavy cream, and season to taste with salt and pepper. Then cook for another 5 minutes until thickened.
Stir in the parsley.

Chicken Normandy



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