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Normandy-Style Spatchcock Chicken

Classic Normandy =
cider • apples • cream • Dijon • thyme • butter
Course: Main Course
Cuisine: French
Recipe Type: Chicken
Servings: 4 people

Ingredients

  • 1 spatchcock chicken
  • 2 –3 eating apples Cox/Braeburn, sliced into wedges
  • 3 shallots or 1 onion sliced
  • 3 cloves garlic
  • 150 ml dry cider
  • 100 ml double cream
  • 1 –2 tsp Dijon mustard
  • Few sprigs thyme
  • Butter + olive oil
  • Salt & pepper

Instructions

Prep chicken

  • Pat dry, salt generously (can do this 2–24h ahead for better skin). season with Pepper + thyme. Light brush of oil

Roast base

  • Heat oven to 200°C (180 fan)
  • In a roasting tray: Scatter shallots, garlic, apples. Dot with butter. Lay chicken on top skin-side up

Roast 35–45 min until:

  • Skin golden. Internal temp ~74°C at thigh
  • ⸻

Normandy sauce finish

  • Remove chicken to rest.
  • Put roasting tray on hob: Deglaze with cider. Simmer 3–4 min
  • Stir in cream + Dijon. Reduce to silky sauce. Adjust salt/acidity
  • Pour around chicken when serving.