Normandy-style Free-range Chicken Recipe (Serves 4)

This Normandy-style Free-range Chicken recipe is a delicious, hearty, and comforting meal that will transport you to the French countryside.

The dish features tender and juicy chicken, cooked in a rich and creamy apple cider sauce with mushrooms, onions, and apples.

Perfect for a cozy dinner with your family, this French classic will surely impress your guests.

Bon appétit!

Preparation time: 20 minutes
Cooking time: 45 minutes
Yield: 4 servings

Ingredients

• 4 free-range chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cups sliced mushrooms (such as cremini or button)
• 2 apples, peeled, cored, and sliced
• 2 cups apple cider
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
• Chopped fresh parsley, for garnish

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. Add the onion to the skillet and cook for 3-4 minutes, until softened. Add the mushrooms and cook for another 3-4 minutes, until browned and tender.
4. Stir in the apples, then add the apple cider. Bring to a boil, then reduce the heat and simmer for 5 minutes, until the apples are tender.
5. In a small bowl, whisk together the heavy cream, Dijon mustard, and tarragon. Pour the mixture into the skillet, stirring to combine.
6. Return the chicken to the skillet, nestling it into the sauce. Simmer for 10-15 minutes, until the sauce has thickened and the chicken is heated through.
7. Transfer the chicken to serving plates, spoon the sauce over the top, and garnish with fresh parsley. Serve with a side of crusty bread or rice, if desired.

Tips and Tricks

• For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce before adding the chicken back in.
• If you prefer a smoother sauce, you can puree it with an immersion blender before returning the chicken to the skillet.

Nutritional Information

Substitution Options

• For a dairy-free alternative, use a plant-based cream instead of heavy cream.
• If you don’t have fresh tarragon, substitute with dried tarragon or fresh parsley.

Wine Pairing

For a perfect wine pairing, serve this dish with a French Chardonnay or an off-dry Riesling.