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Close-up of chicken Normandy in the skillet, crisp-skinned leg quarters and apple wedges in a creamy sauce flecked with parsley.
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Oven Braised Chicken Normandy

You're carrying a skillet of brandy braised chicken and caramelized apples to the table tonight, and the cider cream sauce is the part everyone fights over. Keep the bread on your side.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: French
Servings: 4 (1 chicken leg quarter per person, with apples and sauce)
Calories: 561kcal
Author: Dee Broughton

Equipment

Ingredients

  • 4 bone-in skin-on chicken leg quarters
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon butter
  • 2 Honeycrisp apples cut into ½-inch-thick wedges
  • 1 tablespoon olive oil
  • 1 medium yellow onion sliced
  • 3 garlic cloves minced
  • 2 tablespoons all purpose flour
  • ¼ cup brandy apple brandy, or Calvados
  • 1 cup unfiltered apple cider or dry hard apple cider
  • 1 cup chicken broth
  • 3 fresh thyme sprigs
  • ¾ cup crème fraîche
  • 1 tablespoon Dijon mustard
  • fresh parsley for garnish

Instructions

Prep the Chicken

  • Preheat oven to 375°F. Pat the chicken dry with paper towels, then season evenly with the salt and black pepper.
    Two bone-in chicken leg quarters seasoned with kosher salt and black pepper in a wooden bowl.

Caramelize the Apples

  • Melt the butter in a large oven safe skillet or braiser over medium heat. Arrange the apple wedges in a single layer and cook for 2 to 3 minutes per side, until lightly caramelized around the edges but still firm enough to hold their shape. Transfer the apples to a plate and set aside.
    Apple wedges browning in butter in a cast iron skillet until the edges caramelize.

Sear the Chicken

  • Increase the heat to medium high and add the olive oil to the same skillet. Arrange the chicken leg quarters skin side down, working in batches if necessary. Sear for 5 to 6 minutes per side, until golden brown. Transfer chicken to a plate. The chicken will finish cooking in the oven.
    Four chicken leg quarters seared skin side up in a cast iron skillet, the skin golden and crisp in spots.

Pour Off the Fat

  • Carefully pour off all but about 3 tablespoons of the rendered chicken fat from the skillet, leaving the browned bits behind.

Soften the Aromatics

  • Reduce the heat to medium. Add the onion to the same skillet and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds, stirring until fragrant.
    Sliced onions softening in the rendered chicken fat left in the cast iron skillet after searing.

Cook the Flour

  • Sprinkle the flour over the onions and stir continuously for 1 minute, until the flour is fully incorporated into the fat.
    Flour sprinkled over the softened onions in the skillet, about to be stirred into the fat.

Deglaze with Brandy

  • Remove the skillet from the heat to prevent a flare-up and pour in the brandy. Return to medium heat, stirring and scraping the bottom of the skillet to release the browned bits. Simmer for 1 to 2 minutes until slightly reduced and the sharp alcohol aroma has mellowed.

Add the Cider

  • Gradually pour in the apple cider or hard apple cider, stirring continuously to incorporate the flour mixture and prevent lumps. Simmer for 3 to 4 minutes, stirring occasionally.

Add the Broth

  • Pour in the chicken broth and stir until combined. Bring the mixture to a gentle simmer.
    Apple cider and broth simmering with the onions in the cast iron skillet, forming the braising liquid.
  • Return the chicken to the skillet, arranging them skin side up and keeping the skin above the liquid. Nestle the thyme sprigs into the braising liquid around the chicken. Cover the skillet.
    Seared chicken leg quarters nestled skin side up in the braising liquid with a thyme sprig, ready for the oven.

Oven Braise

  • Transfer the skillet to the oven and braise for 30 minutes. Remove the lid and continue cooking uncovered for another 10 to 15 minutes, or until chicken reaches an internal temp of 175°F to 185°F when checked in the thickest part of the thigh. The chicken should be tender and pulls away easily from the bone.

Finish the Sauce

  • Remove from oven and transfer the chicken to a clean plate. Remove and discard the thyme sprigs. Put the skillet over medium low heat and whisk in the crème fraîche and Dijon mustard until fully incorporated. Simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce is smooth.
    A dollop of crème fraîche and Dijon mustard added to the braising liquid in the skillet for the cream sauce.
  • Return the apples to the skillet and simmer for another 1 to 2 minutes, gently turning them in the sauce until heated through.
    Browned apple wedges warming in the finished crème fraîche and cider cream sauce in the cast iron skillet.

Serve

  • Remove the skillet from the heat. Return the chicken to the skillet, nestling the pieces between the apples. Garnish with parsley, and serve.
    Gold tongs lifting a braised chicken leg quarter out of the cider cream sauce in the skillet.

Notes

  • Apple cider or hard apple cider: Both work well. Regular apple cider creates a slightly sweeter sauce with a more pronounced fresh apple flavor. Dry hard cider produces a less sweet, more savory sauce. Avoid heavily sweetened or strongly flavored hard ciders.
  • Brandy options: Regular brandy, apple brandy, and Calvados all work. Calvados is a traditional choice for Chicken Normandy. Regular brandy adds warmth and depth without as much apple flavor.
  • Bone-in, skin-on chicken thighs can replace the leg quarters. Cook covered for approximately 20 minutes, then uncover and continue cooking for another 10 to 15 minutes, depending on their size. Cook until they reach an internal temperature of 175°F to 185°F for tender results.
  • Pink Lady, Braeburn, and Granny Smith apples are good alternatives to Honeycrisp. Choose firm apples that hold their shape when cooked.
  • Heavy cream can replace the crème fraîche. The sauce will be slightly less tangy, but the Dijon mustard will still provide some acidity.
  • Replace the fresh thyme with ½ teaspoon dried thyme. Add it with the garlic. - If the chicken skin sticks to the skillet, give it enough time to develop a crust before attempting to flip it.
  • Although chicken is safe at 165°F, taking dark meat to approximately 175°F to 185°F usually produces a more tender result.
  • Allow the chicken and sauce to cool before transferring them to an airtight container. Refrigerate for up to 3 to 4 days.

Nutrition

Serving: 1serving | Calories: 561kcal | Carbohydrates: 28g | Protein: 38g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 1587mg | Potassium: 820mg | Fiber: 3g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 2mg