Savory French Baked Chicken Normandy
A simple baked chicken with apples, pears, and a mustard-wine sauce that feels warm and French.
Ingredients
Main Ingredients
- 4 pieces chicken thighs
- 2 apples, sliced
- 2 pears, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine Use a dry wine you would drink for better flavor.
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme
- to taste salt and pepper
- Olive oil For browning the chicken.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet, heat olive oil over medium heat.
- Season the chicken thighs with salt and pepper and brown them in the skillet for about 5–7 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet, add onions and garlic, sauté until softened.
- Add the sliced apples and pears, cooking until just tender.
- Stir in the white wine, chicken broth, Dijon mustard, and thyme, bringing to a simmer.
- Return the chicken to the skillet, making sure it’s submerged in the liquid.
Cooking
- Transfer the skillet to the oven and bake for 30–35 minutes, or until the chicken is cooked through.
- Serve warm with the fruit and sauce spooned over the top.
Notes
Pat chicken dry to get a good brown on the skin. Do not overcook the fruit; keep it slightly tender. If sauce is thin after baking, simmer on stove to reduce and thicken.