Poulet à la Normande

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry and season both sides evenly with the salt and black pepper. Slice the mushrooms and onion, mince the garlic, strip the thyme leaves if using woody stems, and chop the parsley so everything is ready before you start cooking.

   450 g boneless, skin-on chicken thighs5 g fine sea salt2 g black pepper150 g button mushrooms, sliced120 g yellow onion, finely sliced6 g garlic, minced4 g fresh thyme8 g flat-leaf parsley, chopped
2. 2

   Heat a large sauté pan or skillet over medium-high heat. Add the butter and olive oil. When the foam subsides, lay in the chicken skin-side down and sear for 5-6 minutes until the skin is deeply golden and releases easily from the pan. Turn and cook the second side for 2 minutes more, then transfer to a plate; it will finish cooking in the sauce.

   20 g unsalted butter10 ml olive oil450 g boneless, skin-on chicken thighs
3. 3

   Lower the heat to medium. Add the mushrooms to the pan and cook for 3 minutes until they give off their moisture and begin to colour. Add the onion and cook for 3-4 minutes until softened and lightly golden. Stir in the garlic and thyme for 30 seconds, just until fragrant.

   150 g button mushrooms, sliced120 g yellow onion, finely sliced6 g garlic, minced4 g fresh thyme
4. 4

   Take the pan briefly off the heat, add the Calvados, then return to medium heat and let it reduce for about 30 seconds. Pour in the apple cider and chicken stock, scraping the browned bits from the bottom; these are essential for depth of flavour. Simmer briskly for 4-5 minutes until the liquid reduces by about one third.

   30 ml Calvados250 ml dry apple cider100 ml chicken stock
5. 5

   Stir in the double cream and Dijon mustard until smooth. Return the chicken to the pan skin-side up, along with any juices from the plate. Adjust the heat so the sauce gently simmers, then cook for 8-10 minutes until the chicken is cooked through and reaches 74°C at the thickest part, and the sauce lightly coats the back of a spoon.

   80 ml double cream10 g Dijon mustard450 g boneless, skin-on chicken thighs
6. 6

   Rest the pan off the heat for 2 minutes so the sauce settles slightly. Spoon the mushrooms and sauce around the chicken, scatter over the parsley, and serve immediately.

   8 g flat-leaf parsley, chopped

Origin & History

Poulet à la Normande comes from Normandy, a region famous for apples, cider, cream, and butter, all of which shape its rich rural cooking. The dish reflects the classic Norman marriage of poultry with cider and cream, often finished with Calvados for extra apple aroma.