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Savor the Essence of Chicken Normandy with Cider

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

Ingredients
  

  • 4 chicken thighs skin-on and bone-in
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 2 medium apples cored and sliced
  • 1 cup apple cider
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the chicken thighs with salt and black pepper, then place them skin-side down in the skillet.
  3. Sear the chicken for about 6-8 minutes until the skin is golden brown, then flip and cook for another 3-5 minutes.
  4. Remove chicken from the skillet and set aside on a plate.
  5. Add sliced onion to the skillet and sauté until translucent, about 4 minutes.
  6. Add minced garlic and sauté for another minute until fragrant.
  7. Stir in the sliced apples and cook for 3-4 minutes until slightly softened.
  8. Pour in the apple cider and stir in the Dijon mustard and thyme.
  9. Return the chicken to the skillet, skin-side up, and simmer gently for 25-30 minutes.
  10. Adjust seasoning with salt and pepper before serving.