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Chicken Normandy: A Delightful French Dish

Chicken Normandy or French Apple Cider Chicken made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • 2 medium apples peeled and sliced
  • 1 cup apple cider
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium-high heat.
  3. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet.
  4. Cook the chicken for about 5-7 minutes until golden, then flip.
  5. Add the apple slices to the skillet, cooking for another 3-4 minutes until tender.
  6. Pour in the apple cider and gently scrape the bottom of the skillet to deglaze.
  7. Stir in the heavy cream and thyme, then bring to a gentle simmer.
  8. Return the chicken to the skillet, skin-side up, and transfer to the oven.
  9. Bake for 25-30 minutes, or until the chicken is cooked through.
  10. Remove from the oven and let it rest for a few minutes before serving.
  11. Garnish with fresh parsley and serve hot.