Mary Berry Normandy Chicken​ Recipe

This creamy Mary Berry Normandy Chicken is made with succulent chicken thighs, crisp apples, onions, and a rich sauce of dry cider and crème fraîche. This recipe creates a savory, slightly sweet, and utterly comforting one-pan meal, capturing the classic flavors of Northern France. It is the perfect dish for a cozy autumn dinner, serves 4 people, and is sure to become a family favorite.

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Mary Berry Normandy Chicken Ingredients

• 8 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 25g (2 tbsp) butter
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 2 firm eating apples (like Cox’s or Braeburn), cored and cut into wedges
• 2 tbsp plain (all-purpose) flour
• 300ml (1 1/4 cups) dry cider
• 150ml (2/3 cup) chicken stock
• 2 tsp fresh thyme leaves, or 1 tsp dried
• 150ml (2/3 cup) crème fraîche or double cream
• Fresh parsley, chopped (for garnish)

How To Make Mary Berry Normandy Chicken

1. Brown the chicken: Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, heavy-based casserole dish or sauté pan over a medium-high heat. Brown the chicken in batches, skin-side down first, for about 5 minutes on each side until golden. Remove the chicken and set it aside.
2. Sauté the aromatics and apples: Reduce the heat to medium. Add the butter to the pan. Once melted, add the sliced onion and cook for 5-7 minutes until soft and translucent. Add the garlic and apple wedges and cook for another 3 minutes, stirring, until the apples are lightly golden.
3. Create the sauce base: Sprinkle the flour over the onions and apples and stir well. Cook for one minute to cook out the raw flour taste.
4. Deglaze and simmer: Gradually pour in the dry cider, stirring constantly to create a smooth sauce and scraping up any browned bits from the bottom of the pan. Slowly stir in the chicken stock and add the thyme leaves.
5. Cook the dish: Return the browned chicken thighs to the pan, nestling them into the sauce. Bring to a gentle simmer, then reduce the heat to low, cover the pan with a lid, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
6. Finish with cream: Remove the pan from the heat and stir in the crème fraîche or double cream until fully combined. Be careful not to let the sauce boil. Check the seasoning and add more salt and pepper if needed. Garnish with fresh parsley before serving.

Recipe Tips

• Choose the Right Apple: Use a firm eating apple like a Cox’s Orange Pippin, Braeburn, or Gala. These varieties hold their shape well during cooking and provide the perfect balance of sweetness and tartness.
• Use Dry Cider: For the most authentic and balanced flavor, use a dry or medium-dry hard cider. Sweet cider can make the final dish too sugary and less complex.
• Don’t Boil the Cream: To ensure a smooth, velvety sauce, always stir in the crème fraîche or double cream at the very end with the heat turned off. Boiling the sauce at this stage can cause it to split.
• Chicken Thighs for Flavor: Bone-in, skin-on chicken thighs are ideal for this recipe. They remain incredibly moist and release flavor from the bone and skin into the sauce as it simmers.

What To Serve Normandy Chicken

This rich and rustic Normandy chicken is wonderful served with something to soak up the glorious creamy sauce. Creamy mashed potatoes are a classic choice. It also pairs beautifully with crusty bread or simple boiled new potatoes. For a green vegetable, serve with steamed green beans, wilted spinach, or tender cabbage.

How To Store Normandy Chicken Leftovers

• Refrigerate: Allow the dish to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat to prevent the sauce from splitting.
• Freeze: Freezing is not highly recommended for this recipe, as cream-based sauces can separate and the apples may become overly soft upon reheating. For best results, enjoy it fresh.

Mary Berry Normandy Chicken Nutrition Facts

• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 18g
• Cholesterol: 180mg
• Sodium: 450mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 38g

Frequently Asked Questions

• Can I use Calvados in this recipe? Yes, for a truly authentic Normandy flavor, you can add a splash of Calvados (apple brandy). After browning the chicken, carefully add 2-3 tablespoons of Calvados to the pan and let it bubble away before you add the onions.
• What if I don’t want to use alcohol? If you prefer to avoid cider, you can substitute it with an equal amount of good-quality apple juice mixed with a tablespoon of apple cider vinegar to provide some acidity.
• Can I use chicken breasts instead? You can, but they can dry out more easily. If using chicken breasts, brown them as directed but reduce the simmering time in the sauce to 15-20 minutes, or until they are just cooked through.

Try More Recipes:

• Mary Berry Lemon Chicken​ Recipe
• Mary Berry Chicken Korma​ Recipe
• Mary Berry Dijon Chicken Recipe​