Braised Chicken Normandy for Two
This Braised Chicken Normandy for Two features tender chicken thighs braised with apples, onions, apple cider,and brandy — finished with a creamy Dijon sauce and crisp fried sage. Perfect fall dinner for two!
Servings: 2 servings
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.