Poulet à la Normande Recipe (2024)

I used boneless/skinless breasts, coating them in a flour/salt/pepper mix and proceeded with the recipe (non-flambe version), adding 4 sprigs of thyme and a bay leaf, at the suggestion of others. And, no cornstarch--after adding the creme fraiche, just cooked down to a creamy/thick consistency and it was perfect! Next time, I'd make sure the apple chunks are bigger--probably cutting each apple into eighths--to retain some body. Chicken was fork-tender and a big hit with guests!

Delicious winter dish...served with spaetzle. Great foil for the delicious gravy. Worthwhile making this dish for family and/or company.

This recipe is one of our family favorites. It is critical to avoid a cider with any sweetness. We use Aval, which we can get from Fresh Direct. Also, always use calvados. It's cheaper than cognac, and fits the recipe better.

Cooked this last night for guests & highly recommend. Worried about comments that it was bland I crisped 200 gm of diced bacon and sautéed the chicken in the bacon fat to add flavour. Used the entire can of hard cider (480 cc) and let it reduce down with the onions and apples in advance. Added the chicken back in and cooked for 30 mins after the guests arrived. Added the bacon just before serving. Served with a German Riesling it was a big hit and I will definitely cook again.

Not sure what I did wrong. Followed directions to a tee... Turned out bland and missing the rich, Calvados flavor. Just completely ...blah.

The recipe calls for salt to taste. I couldn't find a french cider sold in this city. Used calvados with angry orchard cider (crisp apple flavor) 1 bottle. Added more salt at end. No creme fraiche here. Used mexicana crema, it's pretty much the same thing - mexican version. Dish was amazing. Used winesap apples for a sweetart tang. 10 out of 10 would make again.

Could maybe white wine and whiskey substitute for the cider and cognac?

This is reminiscent of a recipe from Bon Appetit from the 1970s. That one is simpler, done in the oven with apples and onios placed inside and around the chicken, which is then basted with cider and Calvados. While the chicken is resting after remiving from oven, the pan juices are deglazed on stovetop with a small splash of Calvados, raised to a boil, and thickened with heavy cream. Makes the most flavorful rich brown gravy and no need to mess about with cornstarch or pre-brown the chicken.

Liked this a lot but I think I would have preferred all thighs. Also used Aval cider and the sauce was great. Added a few sprigs of fresh thyme. Also, no joke on flambeeing the Calvados - I thought my above-stove microwave was going to melt! Served with roasted potatoes.

Even in a strange kitchen, with chunks of onion instead of pearl, melting apples, brandy instead of Calvados, elderly sour cream, and having to hold the chicken in a low oven because our guests were late, it was delicious. When I get home and can do (and time) it properly, as other notes suggest, it will be sublime.

So simple but so good. I didn't have cognac or calvados on hand so I used brandy and was still really tasty.

I tossed the apples in lemon juice so they wouldn't go brown. Then I used cream instead of creme fraiche (which is hard to find here in Australia). It worked. I used Pink Lady apples which keep their shape beautifully when cooked and are sweet without being cloying. Delicious dish.

Loved this dish - made with cognac, not calvados - but felt that there was too much cornstarch as a thickener. Next time, I will add a touch of a slurry and then just let the sauce reduce down. Edits that we made this time around were subbing out the pearl onions for shallots (it's what we had in the house) and adding thyme as others have suggested. Served this with an arugula salad and roasted baby potatoes. I think once we get the sauce consistency correct, this will be a winner.

This recipe is one of our family favorites. It is critical to avoid a cider with any sweetness. We use Aval, which we can get from Fresh Direct. Also, always use calvados. It's cheaper than cognac, and fits the recipe better.

Too bland, only flavor that seemed to come through was sweet.

As a home cider fermenter, I like to use my own funky cider in this recipe. I made a slight change by throwing out the chicken and using a rabbit. I put morels or sh*takes in for a little added flavor. This pairs well with my own cider but will also pair well with fine ciders like West County Baldwin, Farnum Hill Kingston Black, or Carr Orchards Dabinett.

It wants thyme. Desperately.

I used boneless/skinless breasts, coating them in a flour/salt/pepper mix and proceeded with the recipe (non-flambe version), adding 4 sprigs of thyme and a bay leaf, at the suggestion of others. And, no cornstarch--after adding the creme fraiche, just cooked down to a creamy/thick consistency and it was perfect! Next time, I'd make sure the apple chunks are bigger--probably cutting each apple into eighths--to retain some body. Chicken was fork-tender and a big hit with guests!