Mary Berry Normandy Chicken​ Recipe 

Mary Berry’s Normandy Chicken is a comforting, creamy French-inspired dish that brings together tender chicken, apples, onions, and a luscious cider cream sauce. The combination of sweet apples, savoury chicken, and smooth cream creates a perfect balance of flavour — elegant enough for entertaining but simple enough for a weeknight meal.

What is Mary Berry Normandy Chicken?

Normandy Chicken is a traditional French recipe from the Normandy region, known for its use of apples, cider, and cream. Mary Berry’s version simplifies this rustic dish into a foolproof one-pan recipe. It’s rich, aromatic, and comforting, with layers of sweetness from apples and tang from cider that complement the tender chicken beautifully.

Other Popular Mary Berry Recipes

• Mary Berry Chicken Korma
• Mary Berry Chicken Hotpot with Potato Topping
• Mary Berry Chilli Con Carne
• Mary Berry Fish and Chips

Why This Recipe is Worth Trying

• Creamy and comforting – A perfect blend of savoury and sweet flavours.
• Easy one-pan cooking – Minimal cleanup and fuss-free preparation.
• Elegant yet simple – Ideal for both casual dinners and special occasions.
• Full of authentic French flavour – Apples, cider, and cream create depth.
• Make-ahead friendly – Tastes even better when reheated.

Essential Ingredients to Make Mary Berry Normandy Chicken

• 2 tbsp olive oil
• 8 bone-in, skinless chicken thighs
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 2 dessert apples (such as Braeburn or Cox), cored and sliced
• 250ml dry cider
• 150ml chicken stock
• 150ml double cream
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Handy Kitchen Tools for Best Results

• Large frying pan or deep casserole dish
• Wooden spoon
• Tongs
• Measuring jug
• Chopping board and knife

Step-by-Step Guide to Making Mary Berry Normandy Chicken

Step 1: Brown the chicken

Heat the olive oil in a large pan over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for 4–5 minutes until golden. Remove from the pan and set aside.

Step 2: Cook the onions and apples

In the same pan, add the sliced onions and cook gently for 5 minutes until soft. Stir in the garlic and apple slices, cooking for another 2–3 minutes until lightly golden.

Step 3: Deglaze with cider

Pour in the dry cider, scraping the base of the pan to lift any browned bits. Let it bubble for 2–3 minutes to reduce slightly and intensify the flavour.

Step 4: Add stock and simmer

Stir in the chicken stock and thyme. Return the browned chicken pieces to the pan, cover, and simmer gently for 25 minutes until the chicken is tender and cooked through.

Step 5: Stir in cream and mustard

Remove the lid and stir in the Dijon mustard and double cream. Simmer uncovered for another 5 minutes to thicken the sauce slightly. Taste and adjust seasoning as needed.

Step 6: Serve hot

Garnish with chopped parsley and serve immediately with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.

What I Got Wrong (And How I Fixed It)

• Sauce too thin – Simmered longer without a lid to thicken naturally.
• Overpowering cider flavour – Used dry cider and balanced it with extra cream.
• Apples turned mushy – Used firm dessert apples to hold their shape during cooking.

Healthier Ways to Make Mary Berry Normandy Chicken

• Use half-fat crème fraîche instead of double cream.
• Remove chicken skin before cooking to reduce fat.
• Replace olive oil with light cooking spray.
• Add extra vegetables like mushrooms or leeks for more nutrients.

Ingredient Substitutions for Mary Berry Normandy Chicken

• Chicken thighs → Chicken breasts (adjust cooking time).
• Double cream → Crème fraîche or single cream.
• Dry cider → White wine or apple juice for a non-alcoholic version.
• Apples → Pears for a slightly sweeter taste.

Pairing Ideas: What to Serve With Mary Berry Normandy Chicken

• Creamy mashed potatoes – Classic and comforting pairing.
• Steamed green beans – Adds colour and freshness.
• Buttered noodles – Perfect for soaking up the sauce.
• Crusty French bread – Ideal for dipping.
• Roasted root vegetables – Balances the creamy sauce with earthy notes.

Expert Tips for Normandy Chicken Success

• Use dry cider – Prevents the dish from being overly sweet.
• Don’t rush browning the chicken – It adds rich flavour to the sauce.
• Add cream at the end – Prevents curdling and keeps it silky.
• Use firm apples – So they hold their texture after simmering.
• Rest before serving – Allows flavours to blend beautifully.

Creative Ways to Customize Mary Berry Normandy Chicken

• Add crispy bacon pieces for extra savouriness.
• Stir in mushrooms for a richer depth.
• Add a splash of Calvados (apple brandy) for authenticity.
• Use shallots instead of onions for a delicate sweetness.
• Garnish with toasted almonds for a crunchy finish.

Storing Mary Berry Normandy Chicken the Right Way

• Cool completely before storing.
• Refrigerate in an airtight container for up to 3 days.
• Freeze for up to 2 months (without cream if possible).
• Reheat gently to preserve the creamy texture.

How to Reheat Normandy Chicken (If Needed)

• Stovetop: Warm gently on low heat until hot throughout, stirring occasionally.
• Microwave: Reheat on medium for 2–3 minutes, stirring halfway.
• From frozen: Thaw overnight before reheating for best results.

Nutritional Breakdown (per serving)

• Calories: ~460 kcal
• Protein: 34 g
• Carbohydrates: 16 g
• Fat: 28 g
• Fibre: 2 g
• Sugar: 9 g

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FAQs

What type of apples are best for Normandy chicken?

Firm dessert apples like Braeburn, Cox, or Gala are ideal for Normandy chicken because they hold their shape during cooking and add a gentle sweetness that balances the creamy cider sauce.

Can I use chicken breasts instead of thighs for Normandy chicken?

Yes, you can substitute chicken thighs with chicken breasts. However, reduce the simmering time to about 15–20 minutes to prevent the chicken from drying out, as breasts cook faster than thighs.

How do you prevent the cream sauce from curdling in Normandy chicken?

To stop the cream from curdling, lower the heat before adding it and simmer gently. Avoid boiling once the cream is added, as high heat can separate the fat and create a grainy texture.

What can I use instead of cider in Normandy chicken?

If you prefer a non-alcoholic version, replace dry cider with apple juice mixed with a tablespoon of white wine vinegar. This substitute provides the same sweet-tart balance found in traditional Normandy chicken.

Wrapping It Up

Mary Berry’s Normandy Chicken is a hearty yet refined dish that beautifully captures the flavours of French country cooking. The creamy cider sauce, tender chicken, and caramelised apples come together in perfect harmony, making this a meal that’s both comforting and impressive.