Lunch / Dinner
Chicken Normandy with apples & onions
Chicken Normandy may sound fancy, but it's a simple chicken dish with apples and onions, and a creamy, golden Dijon sauce.
Ingredients
Instructions
Preheat oven to 375°.
Melt 2 Tbsp. butter in a sauté pan on medium-high heat; add apples and sauté until browned, 5 minutes. Transfer apples to a plate.
Season chicken with salt and pepper; dredge in flour, shake off excess.
Melt remaining 2 Tbsp. butter in same pan over medium-high heat. Add chicken, skin sides down; sear until skin is crispy and brown, 3–5 minutes. Flip chicken; sear 3–5 minutes more. Transfer chicken to a plate. Reduce heat to medium.
Add onions to pan; sauté until softened, 3 minutes. Add garlic; cook until fragrant, 30 seconds.
Deglaze pan with brandy; simmer until syrupy, 5 minutes. Add cider and 4 thyme sprigs. Return chicken to pan, skin sides up.
Roast chicken, covered, until a thermometer inserted into the thickest part, but not touching bone, registers 165°, 30 minutes.
Transfer chicken to a plate; tent with foil. Discard thyme sprigs.
Stir cream and Dijon into cooking liquid; bring to a boil, then reduce heat and simmer sauce until thickened, 5 minutes. Return apple and chicken to pan; coat with sauce. Top servings with thyme sprigs.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1071
% Daily Value*
Total Fat 71g 109%
Saturated Fat 14g 70%
Cholesterol 295mg 98%
Sodium 324mg 13%
Carbs 26g 8%
Protein 50g
*Percent Daily Values are based on a 2,000 calorie diet.