Chicken Normandy

Ingredients

• 6 bone-in, skin-on whole chicken legs (about 3½ lb.)
• Fine salt and freshly ground black pepper
• 2 Tbsp. vegetable oil, plus more as needed
• 4 oz. thick-cut bacon, cut crosswise into ½-in. pieces
• 1½ cups coarsely chopped onion (about 1 large)
• 2 celery stalks, thinly sliced
• 3 garlic cloves, finely chopped
• 1 Tbsp. all-purpose flour
• 2½ cups dry hard cider
• 1½ cups chicken stock
• 2 thyme sprigs
• 1 bay leaf
• ⅔ cup crème fraîche
• Coarsely chopped parsley leaves, for garnish
• Lemon wedges and crusty bread, for serving

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag