Go Back
–+ servings

Poulet à la Normande Crème

Normandy's crown jewel of chicken cookery — chicken thighs braised with Calvados, cider, cream, and apples in a sauce of breathtaking richness.
Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: French
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
Tried this recipe?Let us know how it was!