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Crispy Chicken Normandy with Apples

We’ve been on an apple kick lately. Probably because they last for weeks in the fridge, so we often find ourselves with half a dozen—or more—apples at any given time. Sweet apple recipes are delicious, like this airy apple scrap focaccia. But we also like apples in our savory dishes, too. Enter: easy crispy chicken Normandy with tart apples, potatoes, and onions. It’s a one pan dish that feeds two with leftovers to spare.

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Crispy Chicken Normandy with Apples

  • Author: Misfits Market
  • Yield: 2 1x


  • 2 handfuls fingerling potatoes (about 10)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground garlic powder
  • 1/2 teaspoon ground onion powder
  • 1/2 stick unsalted butter (4 tablespoons)
  • 3 small, firm apples, cored and quartered
  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken thighs
  • 2 medium onions, peeled and roughly quartered
  • 3/4 cup apple cider
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 5 sprigs fresh thyme


  1. Add potatoes to a pot of boiling, salted water and cook until just tender, about 10 minutes. (They will be cooked again.) Drain and set aside.
  2. Pat chicken pieces with a paper towel until dry. In a small bowl, mix salt, pepper, garlic powder, and onion powder. Sprinkle half onto the skin-side of chicken, pressing it into the crevices.
  3. Heat butter and oil in an oven safe Dutch pan—something with a lid—over medium heat. Once pan is warm, not hot or scalding, add the chicken, skin side down, to sear. Press remaining salt mixture into the other side while the skin-side is cooking.
  4. Cook for 5 minutes, or until the chicken is crispy, golden brown, and peels away easily from the pan. Flip. Cook until all sides and pieces are browned, but not cooked through. (Do not be tempted to turn the heat up to make the browning process go faster; the butter will burn, turning it dark brown or black.) With tongs, lift the chicken out of the pan and set aside.
  5. Preheat the oven to 350 degrees.
  6. Turn stove heat to medium-low. Add onions, apple slices, and cooked potatoes to the pann, which should still have some remaining butter and oil. Toss gently to coat, and cook until the onions start to soften and the apples start to turn golden. About 3 minutes. Season all with salt and pepper.
  7. Add the cider, cream, chicken broth, and fresh thyme sprigs, stirring gently to combine. Add the chicken back in and nestle into the pan, turning the pieces to coat with sauce. Cover with lid, place in the oven, and roast for 20 minutes.
  8. After 20 minutes, remove the pan, remove the lid, and stir. Increase the heat to 400 degrees and return the pan without the lid to the oven and roast for another 30 minutes.
  9. Remove from the oven and let cool slightly before plating. Serve with crusty bread and a crisp green salad. Enjoy!


  • If the sauce is too liquid-y for your taste, put the pan back on the stove top, and with the lid off, bring to boil over high heat. Reduce to simmer to burn off some of the liquid until the sauce is reduced and thickened to your liking.
  • While this dish does contain potatoes, fans could serve this over additional carbs like rice or pasta.
  • Serves 2, with leftovers.

Comments (3)

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Tried this recipe last night. Very good. Even my 6 year old ate it (minus the sauce). I give it 4 stars because it’s a bit fussy on the prep and I made some changes to the recipe to suit our tastes.

I made the following adjustments: 2 TBS of butter in stead of 4, 1/4 cup apple cider vinegar, 2 tsp salt, 1tsp dried thyme and I mixed that into seasoning for chicken, put extra seasoning into sauce.

I think this recipe would easily transition to the slow cooker. You’d miss the crispy skin but then you could make it with skinless chicken with no problem.

I’d also put the apples in later in the cooking process. Mine go a bit mushy.

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