In this version of Chicken Normandy, or “chicken à la normande”, we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream. Just the thing for the fall. We’re using whole chicken legs because the flavor is richer, and the dark meat holds up better to long braising. But you could just as easily use chicken breasts. You can also serve this classic combination of apples, brandy, and cream with other proteins, such as mussels (moules à la normande) or pork. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin. Sprinkle the apple slices with a little salt. Remove from pan and aside on paper towels to drain. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken. Poulet à la Normande from the New York Times Normandy Guinea Fowl from Not Quite Nigella
