This Mary Berry Normandy Chicken Recipe is a rich and creamy recipe, which is made with dry cider and tart apples for a classic French flavour. It’s a restaurant-quality dish, ready in about 1 hour.
Mary Berry Normandy Chicken Recipe Ingredients
- 1 tbsp olive oil
- 8 boneless, skinless chicken thighs (or 4 large chicken breasts, cut in half)
- 1 large onion, finely chopped
- 2 Cox’s or other firm eating apples, cored and thickly sliced
- 2 tbsp Calvados or brandy (optional)
- 300ml (10fl oz) dry cider
- 200ml (7fl oz) hot chicken stock
- 1 tbsp fresh tarragon or thyme, chopped
- 4 tbsp double cream
- 1 tbsp butter
- Salt and freshly ground black pepper
How To Make Mary Berry Normandy Chicken Recipe
- Prep and season chicken: Season the chicken pieces generously with salt and freshly ground black pepper on all sides.
- Brown the chicken: Heat the olive oil in a large, deep frying pan or casserole dish over medium-high heat. Add the chicken (in batches if needed) and fry for 3-4 minutes per side, until golden-brown. Remove the chicken from the pan and set it aside on a plate.
- Sauté onion and apples: Reduce the heat to medium. Add the butter to the same pan and add the chopped onion. Cook for 5-8 minutes, stirring, until the onion is soft. Add the sliced apples and cook for another 3-4 minutes, stirring gently until they just begin to color.
- Deglaze with Calvados (optional): If using, pour in the Calvados or brandy. Let it bubble for 30 seconds, scraping the bottom of the pan to lift any browned bits.
- Create the sauce: Pour in the dry cider and the hot chicken stock. Bring the mixture to a boil, stirring well.
- Simmer the chicken: Return the browned chicken (and any juices from the plate) to the pan. Add the fresh tarragon or thyme. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender.
- Finish with cream: Remove the chicken and apples from the pan with a slotted spoon and place them on a warm serving plate. Turn the heat up under the sauce and let it bubble rapidly for 5 minutes to reduce and thicken slightly.
- Combine and serve: Reduce the heat to low and stir in the double cream. Do not let it boil. Taste the sauce and adjust the seasoning with salt and pepper if needed. Pour the creamy sauce over the chicken and apples and serve immediately.
Recipe Tips
- What apples are best for Normandy chicken? It’s best to use a firm, tart eating apple that will hold its shape during cooking, such as a Cox, Braeburn, or Gala. Avoid very soft apples like Bramley, which will turn to mush.
- Can I make this without alcohol? Yes. You can replace the cider with 300ml of high-quality, cloudy apple juice (not from concentrate, if possible). You will also want to add 1 tablespoon of apple cider vinegar or lemon juice to balance the sweetness. Simply omit the Calvados.
- How do I stop the cream sauce from curdling? The key is to never let the sauce boil after the cream has been added. Reduce the sauce before adding the cream, then stir it in gently over a very low heat.
- What can I use instead of Calvados? Calvados is an apple brandy from Normandy and adds authentic flavor. However, any good brandy will work as a substitute. If you prefer not to use it, you can simply skip that step.
What To Serve With Normandy Chicken
This rich, creamy dish is best served with simple sides that can soak up the delicious sauce.
- Creamy mashed potatoes
- Crusty baguette or bread
- Steamed green beans or tenderstem broccoli
- Fluffy white rice
How To Store Normandy Chicken
Refrigerate: Allow the dish to cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, being careful not to let it boil once it’s hot.
Freeze: This recipe is best not frozen as the cream sauce can split and the apples can become watery upon reheating. It is best enjoyed fresh.
Normandy Chicken Nutrition Facts
(Per serving, based on 4 servings)
- Calories: ~550 kcal
- Protein: 42g
- Fat: 35g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s a classic French dish (“Poulet à la Normande”) from the Normandy region of France, which is famous for its apples, cider, and cream. The dish combines these ingredients into a rich, savory, and comforting chicken casserole.
Yes, you can use chicken breast. However, chicken thighs will stay more tender and juicy. If using breasts, be careful not to overcook them during the simmering step—they may only need 15-20 minutes.
Most, but not all, of the alcohol will evaporate during the cooking and simmering process. The cider and Calvados are used for their deep, fruity flavor, not for their alcohol content.
Try More Recipes:
- Mary Berry Lemon Chicken Recipe
- Mary Berry Chicken Korma Recipe
- Mary Berry Chicken Hotpot With Potato Topping Recipe
Mary Berry Normandy Chicken Recipe
Description
A classic French dish of tender chicken and sweet apples cooked in a rich, creamy cider and Calvados sauce.
Ingredients
Instructions
- Season and brown the chicken in a hot pan with oil; set aside.
- In the same pan, melt butter and sauté onion until soft (5-8 mins).
- Add apple slices and cook for 3-4 minutes more until starting to color.
- Pour in Calvados (if using), then add cider and stock, scraping the pan. Bring to a boil.
- Return chicken to the pan, add herbs, cover and simmer gently for 20-25 minutes until cooked.
- Remove chicken/apples; reduce the sauce by boiling for 5 minutes.
- Stir in the cream over low heat (do not boil). Pour sauce over chicken to serve.
Notes
- Use a firm, tart eating apple (like Cox or Braeburn) that will hold its shape and not turn to mush.
- For an alcohol-free version, replace the cider with cloudy apple juice and 1 tbsp of apple cider vinegar. Omit the Calvados.
- Do not let the sauce boil after you have added the cream, or it may split.
