Chicken Normandy


  • 4 tablespoons butter, divided
  • 2 whole apples
  • 4 whole chicken leg quarters
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dry thyme
  • 2 cups apple cider
  • ½ cup heavy cream
  • 1 tablespoon Dijon mustard


  1. Preheat the oven to 375 F.
  2. Peel, core, and slice the apples.
  3. In a large skillet, heat 2 tablespoons of butter. Add the apples, and cook until they start to brown (about 5 minutes), then remove from the pan. Set aside the apples and the pan.
  4. On a shallow plate, mix together the flour, salt, and pepper. Dredge the chicken legs in the flour mixture.
  5. Put the skillet back on the stove, and add the remaining 2 tablespoons of butter. Add the chicken legs and sear them on medium-high for 3 to 5 minutes per side, until the skin is golden brown, then remove the chicken from the pan and set aside.
  6. In the same skillet add the sliced onions, and cook on medium heat for approximately 5 minutes, until they start to brown. Add the garlic and thyme, and cook for another minute.
  7. Add the apple cider, and bring the liquid to a boil and cook for 3 minutes.
  8. Add the chicken back into the skillet on top of the onions, and place the skillet into the preheated oven. Bake the chicken for 30 minutes, then remove the pan from the oven, carefully, using oven mitts.
  9. Place the skillet back on the stove and remove the chicken legs, and set aside.
  10. Add the apples back into the skillet and cook on high heat for 5 minutes, until the remaining liquid is reduced by half.
  11. Stir in the heavy cream and Dijon mustard, reduce the heat, and simmer until the sauce thickens — around 5 minutes. Then, add the chicken back into the skillet, allowing it to warm through (around 2 minutes).
  12. To serve, spoon the apples and onions onto a plate with some sauce, then top with a chicken leg.