Mary Berry’s Normandy Chicken is a rich and comforting French-inspired dish, perfect for a cozy dinner. Combining tender chicken with apples, cream, and cider, this recipe offers a delightful balance of savory and sweet flavors. The slow cooking process allows the chicken to absorb the fruity cider and creamy sauce, creating a melt-in-your-mouth texture. Whether for a family meal or a dinner party, this elegant yet simple dish will surely impress your guests.
What is Mary Berry Normandy Chicken?
Mary Berry’s Normandy Chicken is a classic French dish hailing from the Normandy region, known for its use of apples, cider, and cream. In this recipe, chicken is browned and then slow-cooked with onions, apples, and a creamy cider sauce, resulting in a flavorful, comforting meal. The combination of tender chicken and the creamy, slightly sweet sauce makes it a perfect dish for autumn or winter dining.
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Why You Should Try This Recipe
- Classic French flavors: The combination of cider, apples, and cream gives this dish its signature Normandy flavor.
- Comfort food: Rich, creamy, and satisfying, it’s perfect for a cozy dinner at home.
- Easy to make: Simple ingredients and straightforward steps make this dish approachable for all levels of cooks.
- Versatile: It pairs well with a variety of side dishes, from mashed potatoes to roasted vegetables.
- Impressive presentation: It’s a great choice for dinner parties or special occasions.
Ingredients Needed to Make Mary Berry Normandy Chicken
- Chicken thighs (4-6): Skinless and bone-in for the best flavor and tenderness.
- Butter (2 tbsp): For browning the chicken and cooking the onions.
- Olive oil (1 tbsp): This helps prevent the butter from burning.
- Onion (1 large): Finely sliced, adding sweetness and depth to the dish.
- Apples (2): Peeled, cored, and sliced, providing a sweet, fruity contrast to the savory chicken.
- Dry cider (250ml / 1 cup): The key ingredient for a classic Normandy flavor.
- Chicken stock (250ml / 1 cup): Adds richness to the sauce.
- Double cream (150ml / ⅔ cup): Creates a creamy, luxurious sauce.
- Dijon mustard (1 tbsp): Adds a slight tang and depth of flavor.
- Thyme (1 tsp): Fresh or dried, for an aromatic herb note.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large skillet or frying pan
- Knife and chopping board
- Wooden spoon
- Measuring cups and spoons
Instructions to Make Mary Berry Normandy Chicken
- Brown the chicken: In a large skillet, heat the butter and olive oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 5-7 minutes until golden. Remove the chicken from the pan and set aside.
- Cook the onions and apples: In the same pan, add the sliced onions and cook for 5 minutes until softened. Add the apple slices and cook for another 3 minutes until they begin to soften.
- Add the cider and stock: Pour in the dry cider and chicken stock, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer.
- Return the chicken to the pan: Place the browned chicken thighs back into the pan, nestling them into the cider sauce. Sprinkle with thyme and cover the pan. Reduce the heat and let the dish simmer gently for 30-40 minutes until the chicken is cooked through and tender.
- Stir in the cream and mustard: Once the chicken is cooked, remove the lid and stir in the double cream and Dijon mustard. Simmer for another 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the Normandy chicken hot, garnished with fresh thyme, alongside mashed potatoes or crusty bread to soak up the delicious sauce.
What Goes Well With Mary Berry Normandy Chicken
- Mashed potatoes: Creamy mashed potatoes are perfect for soaking up the rich sauce.
- Crusty bread: A French baguette or sourdough is ideal for dipping into the creamy cider sauce.
- Roasted vegetables: Pair with roasted carrots, parsnips, or green beans for a hearty meal.
- Rice: Steamed rice makes a simple and light side dish to complement the rich flavors.
- Pasta: Serve with a light pasta-like tagliatelle to absorb the sauce beautifully.
Expert Tips for Making the Best Mary Berry Normandy Chicken
- Choose the right apples: Use a firm apple like Granny Smith or Braeburn to hold their shape and balance the sweetness.
- Brown the chicken well: This adds depth of flavor to the dish, so take your time browning the chicken before adding the sauce.
- Don’t rush the cooking: Let the chicken simmer gently in the cider and stock for tender, flavorful results.
- Adjust the sauce consistency: If the sauce is too thin, simmer uncovered for a few minutes to reduce it. If it’s too thick, add a splash of stock or cider to loosen it.
- Use bone-in chicken: Bone-in chicken thighs have more flavor and stay juicier during cooking.
Easy Variations of Mary Berry Normandy Chicken
- Add bacon: For extra richness, fry some chopped bacon before adding the onions and apples.
- Use chicken breasts: If you prefer white meat, substitute chicken thighs with breasts, but reduce the cooking time slightly.
- Spicy twist: Add a pinch of cayenne pepper or paprika for a slight kick.
- Swap the cream: For a lighter version, replace the double cream with crème fraîche or sour cream.
- Vegan version: Replace the chicken with tofu or a plant-based alternative and use vegetable stock and coconut cream for a vegan twist.
Best Practices to Store Mary Berry Normandy Chicken
- Refrigerate leftovers: Store any leftover chicken in an airtight container in the fridge for up to 3 days.
- Freeze for later: Normandy chicken can be frozen for up to 3 months. Let it cool completely before freezing. Thaw in the fridge overnight before reheating.
- Label and date: Always label your containers before freezing to keep track of freshness.
Best Practices to Reheat Mary Berry Normandy Chicken
- Stovetop reheating: Reheat gently on the stovetop over medium heat, adding a splash of stock or cream if the sauce thickens too much.
- Microwave method: Heat in a microwave-safe dish in 1-2 minute intervals, stirring in between to ensure even heating.
How Can I Make Mary Berry Normandy Chicken Healthier?
- Use light cream: Swap double cream for a lighter option like half-and-half or crème fraîche to reduce the fat content.
- Reduce butter: Use less butter or replace it with olive oil for a healthier version.
- Add more vegetables: Increase the vegetable content by adding mushrooms, carrots, or peas for extra fiber and nutrients.
- Lean chicken: Opt for skinless chicken breasts to lower the fat content while keeping the dish flavorful.
Nutrition Value (per serving):
- Calories: 450
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Protein: 28g
- Fiber: 3g
FAQs
Can I use chicken breasts instead of chicken thighs for Normandy Chicken?
Yes, you can use chicken breasts instead of thighs. However, be mindful that chicken breasts may cook faster and can dry out more easily, so reduce the cooking time slightly to keep them tender and juicy.
What type of apples are best for Normandy Chicken?
Firm apples like Granny Smith, Braeburn, or Pink Lady are best for Normandy Chicken. These apples hold their shape during cooking and provide a balanced sweetness that complements the savory sauce.
Can I make Normandy Chicken ahead of time?
Yes, Normandy Chicken can be made ahead of time. The flavors will deepen if stored in the fridge overnight. Reheat it gently on the stovetop before serving, adding a splash of stock or cream if the sauce thickens too much.
How do I thicken the sauce in Normandy Chicken?
If the sauce is too thin, allow it to simmer uncovered for a few minutes to reduce and thicken. You can also stir in a teaspoon of cornstarch mixed with water to thicken the sauce more quickly.
Final Words
Mary Berry’s Normandy Chicken is a heartwarming dish that beautifully balances creamy, fruity, and savory flavors. Perfect for special occasions or a cozy family dinner, this recipe is a delicious way to showcase the classic flavors of Normandy.
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Mary Berry Normandy Chicken
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Simmering
- Cuisine: French
Description
Mary Berry’s Normandy Chicken is a classic French dish hailing from the Normandy region, known for its use of apples, cider, and cream. In this recipe, chicken is browned and then slow-cooked with onions, apples, and a creamy cider sauce, resulting in a flavorful, comforting meal. The combination of tender chicken and the creamy, slightly sweet sauce makes it a perfect dish for autumn or winter dining.
Ingredients
- Chicken thighs (4-6): Skinless and bone-in for the best flavor and tenderness.
- Butter (2 tbsp): For browning the chicken and cooking the onions.
- Olive oil (1 tbsp): This helps prevent the butter from burning.
- Onion (1 large): Finely sliced, adding sweetness and depth to the dish.
- Apples (2): Peeled, cored, and sliced, providing a sweet, fruity contrast to the savory chicken.
- Dry cider (250ml / 1 cup): The key ingredient for a classic Normandy flavor.
- Chicken stock (250ml / 1 cup): Adds richness to the sauce.
- Double cream (150ml / ⅔ cup): Creates a creamy, luxurious sauce.
- Dijon mustard (1 tbsp): Adds a slight tang and depth of flavor.
- Thyme (1 tsp): Fresh or dried, for an aromatic herb note.
- Salt and pepper: To taste, for seasoning.
Instructions
- Brown the chicken: In a large skillet, heat the butter and olive oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 5-7 minutes until golden. Remove the chicken from the pan and set aside.
- Cook the onions and apples: In the same pan, add the sliced onions and cook for 5 minutes until softened. Add the apple slices and cook for another 3 minutes until they begin to soften.
- Add the cider and stock: Pour in the dry cider and chicken stock, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer.
- Return the chicken to the pan: Place the browned chicken thighs back into the pan, nestling them into the cider sauce. Sprinkle with thyme and cover the pan. Reduce the heat and let the dish simmer gently for 30-40 minutes until the chicken is cooked through and tender.
- Stir in the cream and mustard: Once the chicken is cooked, remove the lid and stir in the double cream and Dijon mustard. Simmer for another 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the Normandy chicken hot, garnished with fresh thyme, alongside mashed potatoes or crusty bread to soak up the delicious sauce.
