Creamy Normandy Chicken Legs Recipe

Normandy style chicken legs with a creamy cider sauce and mashed potato garnished with parsley.

Creamy Normandy Chicken Legs Recipe

This chicken Normandy recipe is a rich and indulgent dish that features a sauce loaded with Northern French flavours, cider, bacon, Dijon mustard and apples all take centre stage. It's rounded out with a hearty dollop of crème fraiche and fresh tarragon.

Course Main Course

Cuisine European

Keyword chicken in cider, chicken in cider and mustard, normandy chicken, Normandy Chicken Legs

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 1141kcal

Author Brian Jones

Ingredients

2 Chicken Legs Bone-in Skin-On
1 teaspoon Cooking Oil
½ teaspoon Salt
1 Celery Stick 50-60g
100 g Onion ⅔ Cup
1 Granny Smiths Apple
35 g Butter 2 tablespoon
100 g Bacon Lardons 4oz
2 tablespoon Dijon Mustard
50 ml Brandy 3 tablespoon +1 teaspoon
330 ml Dry Cider 1⅓ Cup
175 ml Chicken Stock ⅓ Cup
10 g Frash Tarragon ¼-⅓ Cup
100 g Crème Fraiche ⅓ Cup

Instructions

Cut the celery into a dice as small as you can.
Cut the onion in half, peel it and then slice it into half-moon shapes around 3-4mm (⅛") thick.
Core and peel the apple, then cut it into a 5-6mm (¼) dice. Place the diced apple into acidulated water to prevent it from browning.
Heat a 28cm or 11" (not nonstick) frying pan over a medium-high heat, and when it is hot, add the cooking oil.
Season the chicken with the salt and cook them in the oil on all sides until lightly golden.
If you are using a pan that is nonstick, do not be tempted to mess with the chicken too early, or you will rip the skin. The chicken will release itself when it is ready to turn.
When browned, remove the chicken and set it aside, returning the pan to a medium heat. Add the butter to the pan and when it begins to foam, throw in the onion, celery and bacon lardons and cook them for 5 minutes, stirring regularly.
Crank the heat up as far as it will go, add the apples and pour in the brandy, being careful not to set it alight, and reduce it by half.
Pour in the cider and chicken stock, then stir in the Dijon mustard.
Pop the chicken legs and any resting juices into the pan (skin side up), then transfer to the oven for 17-20 minutes and cook at 180°C or 350°F. Your chicken should reach an internal temperature of around 67-68°C or 152°F
Don't worry, your chicken will reach the safe "zone" whilst resting.
Remove the chicken from the oven, then remove the chicken from the pan and set it aside on a plate. Return the pan to a high heat and reduce the sauce by around half.
Roughly chop the tarragon.
Stir the tarragon and creme fraiche through the remaining sauce and return the resting juices and chicken to the pan, cooking on low for a final minute or two.

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