Description
Creamy Normandy chicken delights with a luxurious apple and calvados sauce that whispers French countryside elegance. Rich cream and tender chicken meld into a sophisticated dinner perfect for intimate gatherings.
Ingredients
Scale
Meat and Protein:
- 6 chicken legs
- 200 grams (7 ounces) bacon lardons
Aromatics and Vegetables:
- 2 onions, finely chopped
- 2 sticks celery, finely chopped
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 1 bay leaf
Liquids and Thickeners:
- 2 tablespoons olive oil
- 1 tablespoon plain flour
- 500 milliliters (17 fluid ounces) dry cider
- 150 milliliters (5 fluid ounces) chicken stock
- 150 milliliters (5 fluid ounces) creme fraiche
Instructions
- Preheat the oven to 180°C, ensuring an even temperature distribution for consistent cooking.
- In a large casserole dish, heat oil over medium-high heat and methodically brown chicken legs in small batches to develop rich caramelization.
- Transfer browned chicken to a plate and immediately introduce bacon to the hot pan, rendering its fat and creating a flavor foundation.
- Incorporate diced onions and celery, sautéing until vegetables become translucent and tender.
- Add minced garlic and quickly toast for 30-45 seconds to release aromatic compounds without burning.
- Sprinkle flour over the vegetable mixture, stirring thoroughly to create a smooth roux that will help thicken the sauce.
- Deglaze the pan with cider, allowing it to bubble and reduce slightly while scraping up any browned bits from the bottom.
- Pour in chicken stock, introduce fresh thyme and a bay leaf, then gently bring the liquid to a simmer.
- Carefully return chicken legs to the pot, ensuring they are nestled in the liquid, then cover and transfer to the preheated oven.
- Bake for 40 minutes, allowing the chicken to become tender and absorb the surrounding flavors.
- Remove chicken and set aside, keeping warm while whisking creme fraiche into the sauce to create a luxurious, velvety consistency.
- Return chicken to the sauce, warming through and ensuring everything is heated evenly before serving.
Notes
- Swap chicken legs with skinless chicken breasts for a leaner protein option that cooks faster.
- Toast flour slightly before adding liquid to enhance the sauce’s nutty flavor and prevent raw flour taste.
- Use hard apple cider for more complex, authentic Normandy region flavor that adds depth to the sauce.
- Substitute dairy-free creme fraiche or coconut cream for lactose-intolerant diners without compromising the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 120 mg