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30-Minute Crispy Thai Peanut Chicken Ramen Recipe

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4.9 from 96 reviews

Chicken Normandy is a classic French dish that features tender bone-in, skin-on chicken thighs simmered in a flavorful sauce made with apple cider, fresh apples, aromatic herbs, and finished with a creamy Dijon mustard sauce. The chicken is first browned to achieve crispy skin before being slow-simmered to absorb the beautiful blend of sweet, savory, and creamy flavors, making it a perfect comforting and elegant meal.

Ingredients

For the Chicken:

  • 6 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter

For the Aromatics:

  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced

For the Apple Influences:

  • 1 apple, cored and thinly sliced (preferably a crisp variety like Granny Smith or Fuji)
  • 1 cup dry French apple cider (or substitute with apple juice and a splash of white wine)
  • 1 cup chicken broth

For the Creamy Sauce:

  • 1/2 cup heavy cream
  • 2 teaspoons fresh thyme leaves (plus extra sprigs for garnish)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh rosemary, finely chopped (optional)

For Garnishing:

  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Chicken: Start by seasoning the chicken thighs with salt and freshly ground black pepper on both sides to enhance their flavor as they cook.
  2. Brown the Chicken: Heat the olive oil or butter in a large skillet or cast-iron pan over medium-high heat. Once hot, place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
  3. Cook the Aromatics: In the same pan, add the sliced onions and cook for about 5 minutes until softened and caramelized. Add the minced garlic and cook for 30 seconds more until fragrant.
  4. Add Apples and Herbs: Stir in the thinly sliced apples, fresh thyme leaves, and chopped rosemary if using. Cook for 2-3 minutes until the apples begin to soften.
  5. Deglaze: Pour in the dry French apple cider and chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits, then bring the mixture to a simmer.
  6. Return Chicken: Nestle the browned chicken thighs back into the pan, skin side up. Cover the pan and reduce heat to low. Let simmer for 25-30 minutes until the chicken is cooked through and tender.
  7. Finish the Sauce: Remove the chicken temporarily from the pan. Stir in the Dijon mustard and heavy cream into the sauce. Simmer uncovered for a few minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
  8. Serve and Garnish: Return the chicken to the pan to rewarm briefly if needed. Garnish with fresh thyme sprigs and parsley before serving.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and texture for this recipe.
  • Choose a crisp, tart apple like Granny Smith or Fuji to balance the creaminess and savory elements.
  • If you can’t find dry French apple cider, substitute apple juice mixed with a splash of white wine or additional chicken broth.
  • Simmer the chicken gently on low heat to keep it moist and tender.
  • For a thicker sauce, allow it to simmer a little longer uncovered before serving.
  • Serve this dish with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Find it online: https://forkoria.com/30-minute-crispy-thai-peanut-chicken-ramen-recipe/