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.