Poulet à la Normande (Normandy Chicken)

In France, Normandy is synonymous with apples, cider, calvados, great butter, and cream. This “Normandy style” chicken is a good example.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. butter
  • 4 oz. bacon, sliced into 1⁄2-wide-matchsticks
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 apples, peeled, cored, and thinly sliced
  • 1⁄2 cup calvados (apple brandy)
  • 1⁄2 lb. mushrooms, diced
  • 10 tiny spring onions, peeled
  • 1 bottle (25 oz.) cider (alcoholic)
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3⁄4 cup crème fraîche


  • Heat a medium French oven or pot over medium heat.
  • Add the butter, and cook the bacon for 3 minutes. Add the chicken thighs and drumsticks, making sure they get brown on each side, about 1 to 2 minutes. Cook slowly for 5 more minutes, stirring well.
  • Add apples to the pot and sauté about 1 to 2 minutes, stirring well. Pour in the calvados (be careful, it can flame). Add the diced mushrooms, onions, cider, salt, and pepper, and stir well.
  • Bring to a boil over high heat, then reduce to low and simmer for 45 minutes. Then add the cream, stir well, and simmer for another 15 minutes.
  • Serve immediately.