top of page

Normandy Chicken
(Chicken in Cider & Tarragon)

This recipe is inspired by my childhood holidays in France and Brittany. Most of the restaurants we would visit each day would offer a “Table d’Hôte” or set menu for a very reasonable price, and while I enjoyed all of the dishes, it was the chicken, cooked in local cider with lots of tarragon that I always hoped to find. Even now so may years later, the very taste of tarragon makes me think of those very happy holidays.

Top view of skillet with Chicken in Cider & Tarragon. Text, "Go Everywhere, Eat Everything"

Chicken in Cider & Tarragon Recipe

(Serves About 2-4)


  • 6 Chicken Thighs (With Skin and Bone)

  • 1 Stick Butter

  • 1 Large White Onion (Sliced Thinly)

  • 3 Cloves Garlic (Minced)

  • ½ Cup Heavy Cream

  • 2 Bunches of Fresh Tarragon (Removed from the Stems and Roughly Chopped)

  • ½ Cup Parsley (Finely Chopped)

  • 1 Tsp Garlic Powder

  • 1 Tsp Onion Powder

  • 1 Lemon (Sliced)

  • ½ Cup Chicken Stock

  • ½ Cup Hard Cider (Dry)

  • 1 Shot Calvados or Other Brandy (Optional)

  • ¼ Cup Olive Oil

  • 2 Tablespoons All-Purpose Flour

  • Kosher Salt

  • Freshly Ground Black Pepper



  1. Dry the chicken pieces with paper towel.

  2. Place in a bowl and season with salt, pepper, garlic powder and onion powder.

  3. Add 3 tablespoons of olive oil and massage with all the spices into the meat.

  4. In an oven proof pan (I use my cast iron skillet), melt ½ a stick of butter and three more tablespoons of olive oil.

  5. Once the butter/oil is foaming, add the onions.

  6. Season with salt and pepper.

  7. Cook the onions for 3-4 minutes on a gentle heat.

  8. Add the garlic and cook for 1-2 minutes.

  9. Add the lemon slices around the pan.

  10. Place the chicken, skin side up, on the base of lemon, onion and garlic.

  11. Add the stock, Calvados (if using) and the cider. This should come up to about half way up the chicken.  Be sure to leave the skin uncovered, so it browns.

  12. Cook the chicken in 350 degrees Fahrenheit oven for 30-35 minutes.

  13. Remove from the oven.

  14. Add in the cream.

  15. Add in the tarragon.

  16. Combine the All-Purpose flour with the remaining butter.

  17. Over a gentle heat on the stove, whisk in the butter/flour.

  18. Check for seasoning and sprinkle.

bottom of page