Chicken Normandy

Recipe by: Owner and Chef Renee Erickson, from Boat Street Cafe, Seattle

Prepared and photographed by: Paula Nemzek, KCTS 9

serves 2


  • 2 deboned chicken breast, skin on
  • 4 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 Granny Smith apple, thinly sliced, skin on
  • 2 teaspoon fresh thyme, chopped
  • 2 cups plus hard dry cider (Boat Street uses Westcott Bay Orchards Vintage Cider from San Juan Island.)
  • 2 teaspoon salt
  • 4 tablespoons Dijon mustard
  • 2 cup heavy cream


In a saucepan melt butter. On high heat, add onions, sauté until translucent and add chicken breast, skin side down. Cook for 5 minutes until skin begins to brown. Add sliced green apple, turn chicken over and continue to cook for 5 minutes.

Add 2 cups hard cider and reduce by half on a simmer. Add more cider to get more sauce. Let reduce a bit and add heavy cream, mustard, thyme, and slowly simmer. (Make sure to stir in the mustard or it will remain a lump.) Continue to cook for another 5 minutes or until chicken is cooked through. Be careful not to cook the sauce too hard or it will break. In the event that it does, add back into the sauce a little more cream and incorporate. This should bring the sauce back together. Check for seasoning.

Pull out apples and arrange on plate. Serve with roasted potatoes and crusty bread, with hard cider or a light red Beaujolais.



What kind of bag did you roast the taters in? (if I may end a sentence with a preposition)!


I put the cut up potatoes in a bag, poured in some olive oil and a bunch of Penzey's Bouquet Garni, shook it up, put the coated potatoes on a cookie sheet and roasted them at 400 degrees until tender. That takes 15-20 minutes, depending on size of potatoes. These were fairly small reds.


I appreciate the recipe just for the sauce. Unless the apples have turned to mush, I'd put the apples on the plate and skip the potatoes altogether or use a different root vegetable.


Hope this will clarify: In the restaurant, the apples are arranged attractively under the chicken; when I made it as pictured, must admit I just piled them on the plate, then topped with the chicken. Either way, it's delish! Just a note: I sliced the apples really thinly -- next time I will go for just short of 1/4 inch so they will have more body. The potatoes pictured are indeed roasted (separately from the chicken) and are not part of the recipe. I cut up red potatoes, stuck them in a bag with olive oil and herbes de Provence, and roasted them at 400 degrees for about 20 minutes.


Potatoes are not an ingredient in theis receipe.

I think KCTS should moderate this forum and clear up the fog.


They look like roasted potatoes to me. I would try chicken thighs and maybe 3-4 whole cloves of unpeeled garlic early on. Remove the garlic before serving.


I'd assume that "Pull out apples and arrange on plate." means arrange the apples on the serving plate with the chicken . . . .


They are fried potatoes. Who knows what happened to the apples. Why wouldn't you leave them in?


Ambiguous instruction: "Pull out apples and arrange on plate." Arrange what on plate? The apples? The chicken? Do you mean discard the apples?


Agree about the ambiguity, but photo indicates apples arranged around plate edge (unless they're fried potatoes, in which case we're on our own).


Looks like potatoes on the plate. Don't see any apples.

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