Normandy Chicken with Apples and Cream: The Essence of Comfort

There are certain smells that instantly define a region. In Normandy, as soon as the weather turns cool, the air is filled with the scent of woodsmoke, damp earth, and—in the kitchen—the savory, sweet aroma of chicken braised with apples and cream.

This dish is a testament to the region’s incredible produce: the apples are crisp, the cream is rich, and the overall effect is pure, stick-to-your-ribs comfort. It’s the perfect meal for a slow, chilly evening when you’ve been out walking in the fog and need that warming hug from the inside out.

Forget the heavy sauces and complicated steps; this version is simple, effortless, and requires just one pot.

Ingredients

• 4 bone-in, skin-on chicken thighs (or 4 small chicken breasts)
• 1 tbsp olive oil and 1 tbsp butter
• 2 small onions or 1 large shallot, sliced
• 2 firm, slightly tart apples (like Honeycrisp, Gala, or a local French variety), cored and sliced (not peeled)
• 1/2 cup dry hard cider (or dry white wine)
• 1/2 cup chicken broth
• 1/4 cup heavy cream or crème fraîche
• 1 tbsp fresh thyme leaves
• Salt and freshly cracked pepper to taste

Instructions: A Simple Evening Ritual

1. Sear the Chicken: Pat the chicken pieces dry and season generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the oil and butter over medium-high heat. Sear the chicken skin-side down until deeply golden brown and crisp (about 6-8 minutes). Remove the chicken and set aside, reserving the fat.
2. Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions/shallots and a pinch of salt to the reserved fat. Sauté until soft and translucent (about 5 minutes).
3. Add Apples and Deglaze: Add the apple slices to the pot and cook for 2 minutes until slightly softened but still holding their shape. Pour in the cider (or wine) and scrape up any browned bits from the bottom of the pan—this is where the flavor lives! Let it simmer for 1 minute.
4. Simmer and Finish: Stir in the chicken broth and the fresh thyme. Return the chicken pieces (skin-side up) to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the chicken is cooked through.
5. Cream and Serve: Remove the chicken once more. Stir the heavy cream or crème fraîche into the sauce in the pot, whisking until smooth and slightly thickened. Taste the sauce and adjust the salt and pepper. Pour the sauce over the chicken pieces and serve immediately over rice or simple mashed potatoes.

Slow Living Tip: This dish is best served simply. Let the rich, creamy sauce and the delicate apple flavor speak for themselves. This is not a rushed weekday meal; it’s an invitation to linger at the table.

Until next time

Christina