📍 Where this dish comes from: Normandy (Normandie)
Discover the history of this region →
Discover the history of this region →
Normandy’s crown jewel of chicken cookery — chicken thighs braised with Calvados, cider, cream, and apples in a sauce of breathtaking richness, the kind of dish that makes autumn feel like a celebration. The apple and cream duo captures the Norman countryside in every golden, velvety spoonful.
What You’ll Need
Servings: 4 servings
Calories: 540kcal
Ingredients
- 8 chicken thighs bone-in and skin-on
- 3 tbsp butter
- 2 shallots finely diced
- 2 garlic cloves minced
- 100 ml Calvados (apple brandy)
- 200 ml dry cider (or dry white wine)
- 300 ml heavy cream
- 100 ml crème fraîche
- 2 small apples peeled, cored, and sliced (Granny Smith for low sugar)
- Fresh thyme
- Salt and pepper
Instructions
- Season chicken well. Brown in butter over high heat, skin-side first, 5 minutes each side. Remove.
- In the same pan, sauté shallots and garlic 3 minutes. Add apple slices, cook 2 minutes.
- Add Calvados and carefully flambé (or simmer 2 minutes to evaporate).
- Add cider and thyme. Return chicken to pan, skin-side up.
- Simmer partially covered 30 minutes until chicken is cooked through.
- Remove chicken and apple slices to a warm plate.
- Add cream and crème fraîche to pan. Boil sauce 5 minutes until reduced to coating consistency. Season.
- Return chicken and apple to sauce. Serve with cauliflower rice or sautéed leeks.
Nutrition
Serving: 1serving | Calories: 540kcal | Protein: 40g | Fat: 36g | Fiber: 1g
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Health Benefits
- Chicken thighs with skin provide more monounsaturated fat and collagen than breast meat.
- Granny Smith apples are among the lower-glycemic fruit varieties, with a notable fiber content.
- Cream and crème fraîche provide fat-soluble vitamins that support overall satiety and nutrient absorption.
Pairs Well With
- Gratin Dauphinois Keto Chou-fleur
- Céleri Rémoulade Keto