The Best Normandy Chicken Recipe: Creamy French Comfort

Nestled in the heart of french culinary traditions, normandy chicken brings a symphony of rich, creamy flavors that dance across your palate.

Apples and cream merge beautifully in this classic dish, creating a harmonious blend of rustic elegance.

Tender chicken pieces absorb the delicate sauce, promising a meal that whispers comfort and sophistication.

Normandy’s culinary landscape inspires this recipe, reflecting the region’s love for fresh, locally sourced ingredients.

Butter and calvados contribute depth and complexity to every single bite.

Farm-fresh cream binds the components together, offering a luxurious texture that feels both indulgent and familiar.

Experience this delectable journey through french countryside cooking that will transport you straight to normandy’s charming kitchens.

What Makes Mary Berry Normandy Chicken So Good

• Savor Rustic Comfort: This Normandy chicken delivers hearty, homestyle flavors that wrap you in warmth like a cozy blanket, perfect for satisfying serious comfort food cravings.
• Master One-Pot Magic: With minimal kitchen equipment and straightforward steps, this recipe transforms simple ingredients into a restaurant-quality meal without complicated techniques.
• Celebrate French Country Cooking: Capture the essence of traditional French cuisine through a delightful blend of cider, herbs, and creme fraiche that elevates ordinary chicken into an extraordinary dining experience.
• Flexible Serving Options: Versatile enough to pair with mashed potatoes, pasta, or crusty bread, making it an adaptable dish for different taste preferences and meal styles.

Everything You Need For Mary Berry Normandy Chicken

• Chicken Legs: Juicy and flavorful protein that forms the main component of this classic Normandy dish.

• Onions, Celery, Garlic: A flavor-building trio that adds depth and complexity to the sauce.

• Bacon, Olive Oil: Provides rich, smoky undertones and helps create a golden browning effect.
• Cider, Chicken Stock: Creates a delicate, slightly sweet liquid base that tenderizes the chicken and forms the foundation of the sauce.
• Flour: Helps thicken the sauce and create a smooth, velvety texture.
• Creme Fraiche: Adds a luxurious, creamy finish to the sauce with a subtle tangy note.

• Herbs: Introduces aromatic freshness and complements the rich flavors of the chicken and bacon.
• Salt, Pepper: Standard seasonings that enhance the overall taste of the dish.

How To Cook Mary Berry Normandy Chicken At Home

Step 1: Warm Up the Oven

Turn your oven to 180°C (or 356°F) with fan setting at 160°C (320°F). Ensure the oven rack is in the middle position for even cooking.

Step 2: Sizzle the Chicken

Season chicken legs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken legs until golden on all sides. Transfer chicken to a plate and set aside.

Step 3: Develop Flavor Base

• Chopped bacon
• Diced onions
• Sliced celery
• Minced garlic

Cook ingredients until they become soft and fragrant, releasing their delicious aromas.

Step 4: Create Silky Sauce Foundation

Sprinkle flour over the vegetable mixture. Stir and cook for one minute to remove raw flour taste. Slowly pour in cider and chicken stock, stirring continuously to prevent lumps.

Step 5: Infuse with Herbs

Add fresh herbs to the bubbling sauce. Carefully return browned chicken legs to the skillet, nestling them into the liquid.

Step 6: Bake to Perfection

Cover the skillet with a tight-fitting lid or aluminum foil. Transfer to preheated oven and bake for 40 minutes until chicken is tender and fully cooked.

Step 7: Finish with Creamy Touch

Remove chicken from the oven. Stir in creme fraiche to create a luscious, velvety sauce. Simmer gently on stovetop until sauce thickens slightly.

Step 8: Serve and Enjoy

Return chicken to the creamy sauce. Plate with creamy mashed potatoes, pasta, or crusty bread to soak up the delectable sauce.

Smart Tips For Mary Berry Normandy Chicken

• Meat Browning Secret: Always pat chicken legs dry before searing to achieve a perfect golden-brown exterior with enhanced flavor and crispy texture.
• Cider Selection Tip: Choose a dry, medium-strength apple cider that complements the chicken without overpowering other ingredients for balanced taste.
• Sauce Smoothing Technique: Gradually add liquid while stirring to prevent lumps and create a silky, consistent sauce that coats the chicken beautifully.
• Low and Slow Cooking Wisdom: Bake covered at a moderate temperature to ensure tender, juicy chicken that absorbs the rich, herbal cider sauce.
• Cream Stirring Strategy: Add creme fraiche off direct heat and stir gently to prevent splitting, creating a luxurious, velvety sauce finish.

Fresh Takes On Mary Berry Normandy Chicken

• Gluten-Free Version: Replace regular flour with cornstarch or gluten-free flour blend. Use gluten-free chicken stock and check cider for gluten content.
• Dairy-Free Adaptation: Swap creme fraiche with coconut cream or cashew cream. Use olive oil instead of butter for added flavor.
• Vegetarian Alternative: Replace chicken with firm tofu or jackfruit. Use vegetable stock and add mushrooms for meaty texture and umami flavor.
• Low-Carb Option: Skip flour thickener. Use xanthan gum or reduce sauce naturally. Serve over cauliflower mash or zucchini noodles for fewer carbohydrates.

Perfect Pairings With Mary Berry Normandy Chicken

• Pair Crisp Normandy Cider: Choose a dry, sparkling Norman apple cider to mirror the cooking liquid and enhance the chicken's rich flavors.
• Complement with Rustic Bread: Select a hearty sourdough or country-style French bread to soak up the creamy, herbed sauce and provide textural contrast.
• Match with Buttery Chardonnay: Pick a lightly oaked Chardonnay from Burgundy that will harmonize with the creme fraiche and subtle herb notes in the dish.
• Serve with Creamy Potato Mash: Create a smooth, garlic-infused potato puree that beautifully complements the tender chicken and absorbs the luxurious sauce.

How To Keep Mary Berry Normandy Chicken Fresh

• Store leftovers in an airtight container within 2 hours of cooking. Refrigerate up to 3-4 days, keeping chicken and sauce together to maintain moisture.
• Transfer cooled chicken and sauce to freezer-safe containers. Seal tightly, label with date, and freeze for up to 3 months. Avoid freezing for longer to prevent texture changes.
• Place chicken and sauce in microwave-safe dish. Cover with damp paper towel to prevent drying. Heat on medium power in 30-second intervals, stirring between each, until thoroughly warm.
• Preheat oven to 170C. Place chicken in baking dish, pour over sauce, cover with foil.

FAQs On Mary Berry Normandy Chicken Explained

• What type of cider works best for this recipe?

Use a dry or medium-dry apple cider from Normandy, France, for authentic flavor. Local French ciders provide the most traditional taste and enhance the dish’s regional character.

• Can I substitute chicken legs with another cut?

Chicken thighs work perfectly as an alternative. They’re equally tender and absorb the sauce’s flavors just as well as chicken legs. Both cuts have enough fat to stay moist during cooking.

• Is this dish considered traditional French cuisine?

Yes, Normandy Chicken (Poulet à la Normande) is a classic French regional recipe originating from Normandy. It reflects the area’s culinary tradition of using local ingredients like apples, cider, and cream.

Normandy Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

• Total Time: 60 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy Normandy Chicken whisks home cooks through classic French culinary traditions with tender chicken bathed in a rich apple brandy sauce. Elegant ingredients blend seamlessly, promising a delightful dining experience you’ll savor down to the last luxurious bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 chicken legs
• 200 grams (7 ounces) bacon lardons
• 500 milliliters (2 cups) dry cider
• 150 milliliters (2/3 cup) chicken stock
• 150 milliliters (2/3 cup) creme fraiche

Vegetables and Aromatics:

• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme
• 1 bay leaf

Seasonings and Cooking Ingredients:

• 1 tablespoon plain flour
• olive oil
• salt
• pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a preheated oven at 180°C (fan 160°C) for optimal cooking environment.
2. Generously season chicken legs with salt and pepper, then sear in hot olive oil until golden brown on all sides, creating a rich caramelized exterior.
3. Transfer browned chicken to a separate plate, leaving flavorful drippings in the pan.
4. Sauté chopped bacon, diced onions, sliced celery, and minced garlic in the same pan until vegetables become translucent and fragrant.
5. Sprinkle flour over the vegetable mixture, stirring continuously for one minute to cook out raw flour taste and create a thickening base.
6. Gradually pour in cider and chicken stock, whisking constantly to prevent lumps and create a smooth liquid sauce.
7. Add fresh thyme and bay leaves to infuse aromatic herbs into the developing sauce.
8. Return chicken legs to the pan, nestling them into the liquid to ensure even cooking.
9. Cover and transfer to preheated oven, allowing chicken to braise for 40 minutes until tender and fully cooked.
10. Remove chicken from the pan and place on a serving platter.
11. Stir creme fraiche into the sauce, simmering gently to create a luxurious, creamy consistency.
12. Pour the enriched sauce over the chicken and serve immediately with creamy mashed potatoes, pasta, or crusty artisan bread.

Notes

• Choose bone-in chicken legs for richer flavor and juicier meat that stays tender during slow cooking.
• Control sauce thickness by adjusting flour quantity and simmering time to achieve desired consistency.
• Swap regular cider with alcohol-free version for a family-friendly recipe that maintains delicious apple undertones.
• Enhance dish’s nutrition by adding extra vegetables like mushrooms or carrots during the onion and celery sautéing stage.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 463 kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.3 g
• Carbohydrates: 7 g
• Fiber: 1.5 g
• Protein: 30 g
• Cholesterol: 120 mg