Chef’s Specialty

Chicken Normandy

Chicken Normandy


  • 8 pieces bone-in chicken with skin
  • Salt and pepper
  • 2 cups all-purpose flour for dredging
  • 1/2 cup butter
  • 4 cooking apples, sliced
  • 2 large onions, peeled, sliced lengthwise (root to top) into wedges
  • 1 cup brandy
  • 2 cups apple cider
  • 2 cups chicken stock
  • 2 teaspoon dried thyme
  • 1 cup cream
  • Fresh chopped parsley for garnish


  1. Sprinkle chicken with salt and pepper, let sit for 20 minutes at room temperature while you prep the other ingredients.
  2. Sauté apple slices in half of the butter in large skillet until lightly browned and slightly tender. Remove and reserve.
  3. Dredge chicken pieces in flour then add to skillet with additional butter or oil to brown on all sides. Remove and reserve.
  4. Add sliced onions to pan and cook till softened.
  5. Deglaze pan with brandy, then add cider, stock and thyme. Simmer over medium heat to reduce juices.
  6. Put browned chicken pieces back into skillet. Cover and cook until chicken reaches 165 degrees.
  7. Stir in cream and sautéed apples. Taste for seasoning and heat through.
  8. Garnish with chopped parsley and enjoy!