Braised Chicken with Apples or Chicken Normandy proves that elegance doesn't have to mean extra effort. In one skillet, chicken, apples, and onions gently braise in brandy and apple cider until the sauce becomes creamy and aromatic. It's a meal that tastes restaurant-worthy but comes together with the easy rhythm of a weeknight dinner for two.
Why This Recipe Works When Cooking for Two
What I love about dishes like this one is how they fill the kitchen with warmth and calm - not chaos. A single skillet, a handful of ingredients, and a little patience bring a whole lot of joy to the table.
- Perfectly portioned: No need for a whole chicken - this recipe makes just enough for two, without leftover fatigue.
- Built for flavor: Braising coaxes big flavor from small portions. Apples and onions melt into the sauce, while brandy and cider layer in a sweet-savory depth.
- Flexible cuts: Use whatever you have - thighs, drumsticks, or a split breast. Braising makes them all shine.
- Simple, lovely, and a touch fancy: Exactly the kind of "keeper" meal that makes a quiet night feel a little special.
Jump to:
- Why This Recipe Works When Cooking for Two
- The Story Behind the Dish
- Ingredients for Braised Chicken Thighs
- How to Make Fried Sage (My Favorite Way)
- What Is Braised Chicken?
- How to Braise Chicken
- What to Serve with Braised Chicken Normandy
- Reheating & Leftovers
- Share your thoughts
- Related
- Braised Chicken Normandy for Two
- my new cookbook is here!
The Story Behind the Dish
The inspiration for my Braised Chicken Normandy for Two comes from a family trip years ago to the Normandy region of France. Our boys were studying World War II at the time, so we hit all the highlights - England's War Rooms, the museums, and finally the Normandy beaches. One evening, tucked into a tiny local restaurant, I ordered the Poulet à la Normande - chicken braised with the region's famous apple brandy. It was simple, rich, and unforgettable.
My version brings that same French countryside comfort to our Minnesota kitchen. The chicken is slowly braised in apple cider and brandy, with apples fried in butter, onions sautéed until sweet, and a cream sauce whisked together with just a touch of Dijon for brightness.
This dish is everything I love about fall cooking for two - a little cozy, a little elegant, and deeply comforting without being complicated. It's the kind of dinner where the kitchen smells incredible, and the sauce practically begs you to grab a spoon before it even hits the plate.
Whether you use chicken thighs, legs, or a small breast, this dish rewards patience - a slow braise that ends with golden, tender chicken and a sauce worthy of a French chef… or just a happy home cook at the end of a long day.
Ingredients for Braised Chicken Thighs
| Ingredient | Role in the Dish |
| Bone in Chicken pieces (thighs, legs, or breast) | Juicy, tender base for the braise |
| All-purpose flour | Light dredge for a golden sear |
| Salt & pepper | Always the foundation of flavor |
| Butter & olive oil | For searing, browning, and flavor layering |
| Apples (Honeycrisp or Granny Smith) | Sweet-tart accent that breaks down into the sauce |
| Onion & garlic | The aromatic backbone of the braising liquid |
| Fresh sage leaves | Earthy and aromatic — fried crisp for garnish |
| Brandy (Calvados if you have it) | Brings warmth and complexity |
| Apple cider | Sweet acidity for the braising liquid |
| Heavy cream & Dijon mustard | Finish the sauce with French-style richness |
How to Make Fried Sage (My Favorite Way)
Making crispy sage takes about 30 seconds - and adds a restaurant-level touch to any dish.
- Melt 1 tablespoon of butter in a small skillet over medium heat.
- Add fresh sage leaves in a single layer.
- Fry until they darken slightly and turn crisp, about 10 seconds per side.
- Transfer to a paper towel to drain.
Don't toss that butter! It's nutty and aromatic - perfect for frying the apples in the Chicken Normandy sauce.
What Is Braised Chicken?
Braising is what happens when you give chicken the spa treatment - first a golden sear, then a gentle soak in a flavorful bath of cider, brandy, and aromatics. It's slow cooking without the wait: tender meat, rich sauce, and a kitchen that smells like a fall evening in France.
How to Braise Chicken
- Get Ready. Pat your chicken dry and set up a shallow plate (like a pie plate) of flour seasoned with salt and pepper. This is a quick mise-en-place that makes the rest of the recipe feel easy. (My Table Talk Tip: dry skin = great browning.)
2. Dredge, don't drown. Lightly press each chicken piece into the seasoned flour and shake off the excess. Place them on the rack while you heat the pan. Little flour coating = golden, slightly-thickened sauce later. Win-win.
- Fry the sage. Melt butter in your skillet - I used my 10" cast iron skillet. Add the sage leaves and fry until they crisp and the butter browns (about 10 seconds per side). Slide the sage onto a paper towel to drain. Do not throw away that browned butter - it's liquid gold for the apples.
- Brown the apples. Add another 1 tablespoon butter to the pan if needed and lay the apple slices in a single layer. Let them sit until golden, flip, and repeat - about 5-7 minutes. Pull them out and set them aside with the sage. If an apple slice breaks, pretend it's rustic and move on.
- Sear for flavor. Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Place chicken skin-side down and don't fuss-let it brown for about 8-10 minutes until the skin is deep golden. Transfer the chicken to the rack skin-side up.
- Onions and garlic. Sauté the sliced onion in the pan until soft (about 5-7 minutes), add garlic for one minute, then splash in ½ cup brandy to deglaze. Let it reduce by half - if you like drama and have a long match, do the quick flame, but a steady simmer works great too. Scrape the brown bits up; that's pure flavor.
Braised Chicken
7. Add the cider and braise. Stir in 1½ cups apple cider, simmer 5 minutes, then tuck the chicken back into the pan, skin side up. Cover and into the preheated 375 degree F oven for 30 minutes. This is the gentle part - the braise does the heavy lifting.
Finishing Touches
- Finish the sauce. Pull the chicken out and rest it on a plate. Add ½ cup heavy cream to the braising liquid, whisk in 1 tablespoon Dijon, and simmer until the sauce is slightly thick and glossy (about 6 minutes). Stir the apples and half the fried sage in to warm through. Spoon sauce and apples onto the plates, nestle the chicken on top, and scatter the remaining crispy sage over everything.
What to Serve with Braised Chicken Normandy
This dish practically demands something to soak up that sauce. Try:
- Creamy mashed potatoes (classic pairing)
- Buttered egg noodles
- Crusty bread for dipping
- Or one of my favorite salads, like Apple Manchego and Arugula Salad for something bright and crisp on the side.
Serve it with a glass of crisp apple cider or a light Chardonnay, and toast to the small, beautiful ritual of dinner for two. Because sometimes the best meals aren't about how much we make - but who we share them with.
Reheating & Leftovers
If you somehow have leftovers (lucky you):
The flavors deepen overnight - the sauce is even better the next day.Background content: is this popular at certain times of year? Special holidays?
Reheat gently in a skillet with a splash of cider or broth until warmed through.
Did you make this recipe?
Share your thoughts
Let me know what you thought. Leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
Related
Looking for other chicken recipes for two? Try these:
Braised Chicken Normandy for Two
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Equipment
Ingredients
- ⅓ cup all-purpose flour plus extra for dredging if needed
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons unsalted butter ,divided
- 1 tablespoon olive oil
- 2 bone-in, ,skin-on chicken thighs (about 1 to 1¼ lb total) - OR drumstick or small split breast (choose whatever you prefer)
- 1 large apple Honeycrisp or Granny Smith, peeled, cored and cut into ½-¾-inch slices
- 1 medium yellow or sweet onion thinly sliced (I like my mandolin setting 1)
- 1 clove garlic minced
- 6 to 8 fresh sage leaves plus extra for garnish
- ½ cup brandy apple brandy/Calvados preferred; regular brandy works too
- 1½ cups apple cider
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 375°F. Place a baking rack on a rimmed baking sheet. Pat chicken dry and season lightly with salt and pepper. Spread the ⅓ cup flour on a plate and lightly dredge each chicken piece, tapping off excess. Set the pieces on the rack.
- Fry the sage: In a 10-inch skillet (cast iron preferred), melt 1 tablespoon butter over medium heat. Add sage leaves in a single layer and fry until crisp and the butter turns nutty and browned, about 30 seconds per side. Transfer leaves to paper towel to drain. Reserve the browned butter in the pan.
- Brown the apples: Add 1 tablespoon butter to the skillet. Add apple slices in one layer and sauté until deeply golden on both sides, flipping once or twice (about 5-7 minutes). Remove apples and set aside.
- Sear the chicken: Add remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet and raise heat to medium-high. Add the chicken, skin-side down. Sear until the skin is deep golden, about 8-10 minutes. Transfer chicken to the prepared baking rack, skin-side up.
- Build the braising liquid: Reduce heat to medium. Add the sliced onion to the skillet and cook until softened, 5-7 minutes. Stir in the garlic and cook 30-60 seconds. Carefully pour in the ½ cup brandy to deglaze, scraping up browned bits; cook until reduced by half. Stir in 1½ cups apple cider and simmer about 5 minutes.
- Braise: Nestle the chicken back into the skillet (skin side up). Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part and is tender.
- Finish the sauce: Remove the chicken to a plate and tent loosely with foil. Place the skillet over medium heat on the stovetop. Stir ½ cup heavy cream into the braising liquid and whisk in 1 tablespoon Dijon mustard. Simmer until the sauce thickens slightly and coats the back of a spoon, about 5-6 minutes. Stir in the fried apples and half the crisp sage to warm through.
- Plate & serve: Spoon sauce and apples onto two plates. Place the chicken on top, drizzle with additional sauce, and garnish with remaining fried sage. Serve immediately with mashed potatoes, buttered noodles, or a crisp salad.
Notes
Notes, Tips & Variations
- Chicken choice: Thighs and legs give the best braise texture and flavor; a split breast works fine but watch cooking time to avoid drying. Total weight around 1-1¼ lb yields two hearty portions.
- Brandy flames: If you flambé the brandy, do so carefully and keep a lid handy. A controlled flame = lovely flavor; uncontrolled flame = expensive smoke alarm.
- Make-ahead: You can braise the chicken through step 6, cool, and refrigerate. Reheat gently in a 300°F oven covered with a splash of cider or broth until warmed through. The sauce improves after a day.
- Less cream, please: For a lighter finish, use ¼ cup cream or a tablespoon of butter and a teaspoon of mustard instead.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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