Chicken normandy




Prep Time


Cook Time

The addition of brandy or whisky to this dish lends it a sophisticated flavour.



For the chicken normandy

  • 1kg skin-on, bone-in chicken thighs and legs
  • Salt, to sprinkle
  • Olive oil, for frying
  • 125g bacon — cut into strips
  • 1 onion — diced
  • 2 ribs celery — chopped
  • 4 sprigs thyme
  • 2 cloves garlic — crushed
  • 2 tablespoons brandy or whiskey
  • 2 tablespoons flour
  • ½ cup chicken stock
  • 330ml apple cider
  • 30g butter
  • 2 apples — peeled and cut into wedges
  • ½ cup cream
  • 1 tablespoon cornflour
  • 2 tablespoons water


For the chicken normandy

  • Preheat the oven to 180°C (160°C fan bake).
  • Pat the chicken pieces dry with a paper towel and sprinkle with salt all over.
  • Heat a little olive oil in a large casserole dish over a medium heat. Working in batches if necessary, add the chicken pieces and brown until nicely golden. Transfer to a plate and set aside.
  • Fry the bacon in the same dish, then set aside with the chicken.
  • Add a little more olive oil to the dish and cook the onion, celery and thyme over a low heat for a few minutes.
  • Add the garlic and cook for 1 minute. Add the brandy or whiskey and use a wooden spoon to loosen any pan brownings.
  • Add the flour and stir until well combined. Slowly add the chicken stock, stirring all the time, then the cider.
  • Return the chicken and bacon to the casserole dish, cover and bake for 30 minutes. Remove the lid and bake for another 30 minutes.
  • Melt the butter in a separate pan, add the apple wedges and fry until golden.
  • Stir the apple and cream into the casserole dish. Cook, uncovered, for another 20 minutes.
  • If thickening is required, mix the cornflour and water to make a slurry. Add to the chicken and cook until thickened.