Chicken Normandy

Prep time
Cook time

Fry the bacon and colour the chicken skin first. You’ll be surprised how much flavour these two steps add!


  • 200g bacon bits
  • 1 x pack County Fair Star Pack
  • salt
  • pepper
  • 1 onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 3 sprigs thyme
  • 15ml flour
  • 250ml cider
  • 150ml chicken stock
  • 150ml cream
  • 4 golden delicious apples, sliced into wedges
  • 15ml olive oil
  • roasted potatoes
  • steamed tender-stem broccoli


  • Preheat the oven to 180°
  • Spread out the bacon bits over a skillet and fry over a medium heat, stirring often. Once all the fat has rendered and the bacon has a beautiful colour, remove it from the skillet. Don’t discard the fat.
  • Season the chicken pieces with salt and pepper. Turn the heat up to medium high and add the chicken skin-side down, browning it in the bacon fat. Remove from the skillet.
  • Turn the skillet down to low and add the onions, garlic and thyme. Sauté gently until softened. Add the flour and stir through for 2 minutes. Deglaze with the cider, chicken stock and cream, and bring to the boil. Add the chicken pieces, skin-side up.
  • Place the skillet in the oven for 1 hour.
  • Toss the apple wedges with the olive oil and some seasoning. Heat a pan over a medium heat and add the apples, tossing until golden and soft (but not mushy).
Serve the warm chicken with roasted apple on the side, crispy roast potatoes and steamed broccoli.