Normandy chicken

Normandy chicken is a classic of French gastronomy that offers a different way of enjoying everyday chicken. The recipe is delicate and creamy, with a gentle aroma vaguely reminiscent of the apple, given by the Calvados brandy. If you want to go further, and you love the combinations of meat and fruit (rather like in Trentino Alto Adige), you could add some slices of rennet apples. If you want to try a different meat, however, this combination is also great with pork, but obviously this would be to deviate from the French tradition.


  • chicken Two chicken drumsticks and two chicken thighs
  • butter 20 grams
  • liqueur A glass of Calvados brandy
  • fresh cream 200 millilitres
  • egg yolks 1 unit
  • mushrooms 200 grams
45 minutes Total time
30 minutes Active time
Serves 2 persons
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Fry the chicken without colouring it in a little butter, salt and pepper. Cover the pan and cook the chicken, turning occasionally, for 30 minutes. Whisk the egg yolk with the cream, and then add the Calvados. Sauté the mushrooms in some butter and add them to the pan with the chicken. Cook, covered, for 5 minutes. Place the chicken on a serving plate. Add the cream to the mushroom sauce, heat without boiling, and pour over the meat.

If you do not have any Calvados at home but only cider, that would work fine instead.
The original recipe for Normandy chicken doesn’t use chicken, but rather rabbit. You can, of course, try it with rabbit but pay attention to the cooking times which will be different.

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