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  • Chicken Normandy
  • Serves: 4

Chicken Normandy


  • 4 tablespoons unsalted butter, divided
  • 2 Opal Apples peeled, cored, sliced
  • 4 chicken legs
  • 2 tablespoons all purpose flour
  • Salt and pepper to taste
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon thyme
  • 1/2 cup brandy
  • 2 cups apple cider
  • 1/2 cup cream
  • 1 tablespoon dijon mustard
  • Thyme sprigs, garnish


Fry the apples in 2 tablespoons of butter in a heavy bottomed pan over medium high heat for 5-7 minutes. Set aside.

In the same pan, add the remaining butter. Season the chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken in the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from a pan and set aside.

Preheat the oven to 375F degrees.

In the same pan add the sliced onions. Sauté the onions, garlic and thyme over medium heat for approximately 5 minutes. Deglaze the pan with the brandy and apple cider and let the liquid reduce by half. Return the chicken to the pan, skin side up. Cover the pan with foil and bake for 30 minutes.

Carefully return the pan to the stove and remove the chicken, add the cream and dijon mustard. Stir until combined and the sauce thickens. Return the chicken and apples to the pan. Garnish with fresh thyme sprigs.

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