Monday, July 12, 2021




Norman Chicken is a super delicious fall French chicken dish. These are whole chicken thighs braised in apple cider and brandy; then cooked with onions, garlic and herbs, and finally finished with cream, Dijon mustard and French fries.



  • 2 sticks celery, finely chopped 
  • 2 onions , finely chopped 
  • 2 garlic  cloves, crushed 
  • 150ml chicken stock 
  • 150ml crème fraîche 
  • 1 tbsp plain flour 
  • 500ml dry cider 
  • 2 thyme  sprigs
  • 6 chicken legs 
  • 200g beef 
  • 1 bay leaf  
  • olive oil



  1. Heat the oven to 180C/fan 160C/gas 4.
  2. Heat 2 tbsp oil in a large casserole with a lid.
  3. Season the chicken legs and fry in batches on all sides until golden and crisp, then remove.
  4. Add the beef and fry until some of the fat has been released, then add the onions and celery.
  5. Cook until translucent, then add the garlic and fry for another minute before mixing in the flour.
  6. Add the cider and let it bubble for a minute before adding the stock, thyme and bay leaf.
  7. Bring back to a simmer, season well, and add the chicken legs.
  8. Cover with a lid or foil, transfer to the oven for 40 minutes, then remove the chicken and keep warm.
  9. Stir the crème fraîche into the sauce and return to the hob to bubble and thicken, then add back the chicken.
  10. To freeze, cool completely, divide into portions and freeze, covered.
  11. To reheat, defrost in the fridge overnight then reheat in the oven for 30 minutes at 180C/fan 160C/gas 4 until piping hot.
  12. Serve with mashed potatoes or pasta. Enjoy your dinner!