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Savory French Baked Chicken Normandy

A deliciously rustic dish featuring tender chicken baked with apples, cider, cream, and mustard, perfect for impressing guests or enjoying a family meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken thighs Skin-on or skinless, based on preference.
  • 2 tablespoons olive oil For browning the chicken.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground preferred.
For the Sauce
  • 2 cups apple cider Use fresh pressed for best flavor.
  • 1 cup heavy cream For richness.
  • 2 tablespoons Dijon mustard Adds tanginess to the sauce.
  • 1 tablespoon fresh thyme leaves Chopped; or 1 teaspoon dried thyme.
  • 2 medium apples Cored and sliced (preferably tart apples).

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken thighs with salt and pepper.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs and sear until golden brown, about 5 minutes per side.
  4. Remove chicken from the skillet and set aside.
Cooking
  1. In the same skillet, add apple cider, scraping up any browned bits from the bottom.
  2. Stir in heavy cream, Dijon mustard, and thyme. Bring to a simmer.
  3. Add sliced apples to the sauce and return chicken to the skillet.
  4. Transfer skillet to the preheated oven and bake for 30-35 minutes, until chicken is cooked through and juices run clear.
Serving
  1. Remove from the oven and let rest for a few minutes before serving.
  2. Serve the chicken with the sauce and apples over rice or mashed potatoes.

Notes

This dish pairs well with a side salad. Leftovers can be stored in the refrigerator for up to 3 days.