Saturday, September 21, 2019

Chicken Normandy for the Final Day of #AppleWeek

This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.

Chicken pieces cooked to a golden brown and then nestled in apples and onions and braised in an apple cider sauce.  Can you say YUM!!

Today is the final day of Apple Week, I hope you have enjoyed it as much as I..........

 Camilla of Culinary Adventures with Camilla arranged this incredible event for you and wrangled a group of bloggers to celebrate all things apple. Apples, apples, and more apples!

Cam also arranged for sponsors to not only provide us with product to incorporate in our recipes but also to provide some amazing gifts for our readers to win.  You can learn all about this gifts and enter to win in my Welcome Post.

This is the last day that you can enter the raffle and there are some amazing, generous gifts from all of our sponsors so please make sure you head over there and, hopefully, win some great prizes.

Here are the final recipes being shared today..........

This recipe starts off with you sauteing apples in butter until they are golden.  They smell so good that you will have to force yourself not to eat them.  I used two different variety of apple for this step.

Dredge chicken leg quarters in flour and brown in some more butter.  When they are golden brown and crisp remove to a platter and set aside.

Add onion to the pan, this will start to deglaze the pan, cook and stir, scraping up the browned bits until the onion start to brown slightly.  Add some apple brandy to finish deglazing the pan and then add the apple cider and boil until reduced. Nestle the chicken pieces in with the onions and place in the oven to braise for about half an hour.

Carefully remove skillet to the stove top, taking care to protect yourself from the handle.  I wrap a towel around it to remind me it is red hot!!  Remove the chicken, I nestled mine on top of cooked egg noodles.

Return the apples to the pan and boil down the sauce over med high heat until reduced by half and syrupy in texture.  Add some cream, season with salt and pepper and ladle over the chicken and noodles.  DELISH!!

#chicken, #braised, #applecider, #apples, #onions, #onepotmeals,
Entrees, Chicken, One Pot Meals
Yield: 4 servings

Chicken Normandy

Chicken pieces cooked to a golden brown and then nestled in apples and onions and braised in an apple cider sauce.
prep time: 10 Mcook time: 1 H & 30 Mtotal time: 1 H & 40 M


  • 4 T. butter, divided
  • 2 apples, cored and cut into wedges
  • 4 chicken leg quarters
  • 1/2 c. flour
  • salt and pepper, to taste
  • 1 lg. sweet onion, cut into wedges
  • 1/2 c. apple brandy
  • 2 c. cloudy apple cider
  • 1 t. dried thyme leaves
  • 1/2 c. cream
  • 8 oz. egg noodles, cooked per package directions


How to cook Chicken Normandy

  1. Melt 2 Tablespoons of the butter in a large, oven safe skillet over med high heat.  Add the apple wedges and cook, stirring occasionally, until lightly browned.  Remove to a plate and set aside.
  2. Melt the remaining 2 Tablespoons of butter in the same skillet.  Place the flour, salt and pepper into a plastic bag and shake to combine.  Add the chicken leg quarters and shake to coat.  Place in the skillet and cook for about 3 or 4 minutes on each side until crisp and browned.  Remove to a plate and set aside.
  3. Put the onions into the skillet and cook, stirring occasionally,  until they begin to soften and turn brown.  Add the apple brandy and cook, scraping up any browned bits stuck to the bottom of the pan, until reduced by half.  Add the apple cider and cook until reduced and syrupy.  
  4. Return the chicken to the skillet and place into a preheated 375* oven for 30-40 minutes.  Remove from the oven back to the stove top being very careful to remember that the handle of the skillet is going to be red hot.
  5. Remove the chicken and place in a large serving bowl over the cooked egg noodles.  Let rest while you make the sauce.
  6. Bring the braising liquid to a boil, add the apples and let cook until reduced by half.  Off heat, stir in the cream and thyme.  Taste and season with more salt and pepper, if needed.  Ladle the sauce, apples and onions over the chicken and noodles and serve.


Recipe adapted from one found at Simply Recipes.
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Created using The Recipes Generator

Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.


  1. This sounds wonderful, Wendy. Perfect for getting in the mood for the cooler weather.

  2. Sweet and savory. Oh, this looks fantastic, Wendy. I can't wait to try it. But I will be doing a re-do on the brined chicken this week since it was such a hit!

  3. Apples and chicken are so good together, this looks amazing!


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