Normandy Chicken Legs in Cider Sauce

Normandy style chicken legs in a silky rich sauce loaded with apples, bacon, mustard and cider, it’s finished with crème fraiche and tarragon.

This delicious and indulgent chicken dish is more commonly made with pork, but chicken legs make a great addition and it will go from your fridge to your table in around an hour.

Chicken Legs in a Creamy Cider and Mustard Sauce

This Normandy-inspired chicken leg recipe is born from a few requests I’ve had on social media about my Normandy pork chop recipe.

I’m always more than happy to accommodate requests like this, it may take me a while but if a few people ask I usually jump in. So if you want to see something never be afraid to shout up.

This recipe features classic flavours from the north of France. Cider, brandy, tarragon, apples, bacon and creme fraiche for a thick and rich luxurious sauce.

It’s a simple dish to cook too! All you need to do is get a little bit of colour on the chicken legs then set them aside.

Fry off some veggies and bacon, then throw in some apples and brandy. Then pour in your cider and chicken stock, return the chicken and bake it in the oven.

Finally, the sauce gets reduced and finished with fresh tarragon and creme fraiche.

Frequently Asked Questions

Can I use boneless Chicken Breasts?

Yes, but the timing will need to be altered a little, you will likely need to cook it for 3-5 minutes less in the oven.

Use a quick-read meat thermometer and make sure that the internal temperature of the thickest part of the meat has reached 67-68°C or 152°F. It will continue to cook and reach a safe temperature whilst you finish the sauce.

Can I use chicken thighs instead of whole legs?

Yes, the timing will remain largely the same if you swap in some thighs.

What cider do you use?

So long as it is a dry cider you are good to rock and roll. I use a lot of Aspall Premier Cru dry cider in my recipes that call for dry cider at the moment.

If you want to stick with the French vibe then look for Northern French Cidre.

Can I omit the brandy?

If you wish, it will change the flaovur a little, but it is not a deal breaker.

Can I substitute cream for creme fraiche?

Yes, but make sure that you use double (heavy) cream so that the sauce does not split.

I like the tartness that creme fraiche adds to this recipe, you can mimic this with a squeeze of lemon juice.

A NOTE FOR US-BASED READERS!

Cider in this recipe refers to booze, what you guys refer to as hard cider. Please do not use apple juice to make this recipe, it turns out really funky, and not in a good way!

Serving Suggestions

This Normandy chicken leg recipe is seriously rich, it rocks butter, bacon and crème fraiche alongside plenty of booze.

Now you could balance that richness with lighter sides, or you could lean into it and embrace the indulgence.

Naturally, in these pictures, I have done the latter and served it with a buttery, creamy mashed potato. A slightly less indulgent option would be celeriac mash, which works perfectly too!

If you want to go a little lighter and stick with a potato side, roasted Parmentier potatoes or some buttered herby new potatoes would work wonderfully.

When it comes to green veg, a couple of my favourites are roasted tenderstem broccoli or my green bean amandine are superb with this rich dish.

If it’s in season some asparagus cooked in the air fryer also works really well.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• 28cm or 11″ ovenproof frying pan, not nonstick if possible.
• Kitchen tongs.
• Stirring and serving spoons.
• Chopping board.
• Kitchen knife.
• Apple corer.
• Vegetable peeler.
• Small bowl to soak the apples.
• A combination of weighing scales, a measuring jug or measuring cups and spoons.
• Quick read meat thermometer (optional).