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French Sautéed Chicken With Apples and Sour Cream Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

This French sautéed chicken with apples and sour cream makes the perfect centerpiece for a homemade meal.

This French sautéed chicken with apples and sour cream makes the perfect centerpiece for a homemade meal.

How to Make Chicken With Apples and Sour Cream

Normandy—a celebrated region in northern France—is well known for its cream and apples. These elements, alongside a wide host of other ingredients like rosemary and brandy, give this dish its sweet and savory flavor. Sautéed onions and chicken are added to a rich sauce made of sour cream (or crème fraîche, if you want it to be fully French), chicken stock, celery, apple, and lemon.

French sautéed chicken with apples and sour Cream

French sautéed chicken with apples and sour Cream


  • 2 pounds chicken, (in pieces)
  • 2 apples, 1 peeled, the other not
  • Juice of 1 lemon
  • 1 onion, peeled and chopped
  • 1 stalk celery, diced
  • 1 tablespoon flour
  • 1/3 cup brandy
  • 3 cloves garlic, peeled and chopped
  • 2 sprigs rosemary
  • 5 heaping tablespoons sour cream
  • 1 tablespoon heavy cream
  • 1 1/2 cup chicken stock
  • 5 prunes, optional)
  • 1/3 cup raisins, optional)
  • 5 tablespoons butter


  1. Core the apples after having peeled one. Cut half of the cored, peeled apple into diced apple segments, and then slice the remaining apples into wedges. Coat all of these with lemon juice in a bowl.
  2. Place 4 tablespoons of butter into a large skillet, and heat it with high heat until it is very hot. Then add in the chicken, which should be composed of multiple pieces (for 2 pounds, perhaps 4 to 5 sections at least). Sauté one side until it turns a golden brown, then sauté the other side for at least 5 minutes.
  3. Retire the chicken to a separate plate. Place the peeled and chopped onions, chopped celery, diced apples, rosemary, and, if using, the raisins into the skillet. Sauté for 5 minutes, not until they are browned. Remove from heat and add in the brandy, then return to heat and add in the 1 1/2 cups of chicken stock, 1/2 cup at a time. Add in the peeled and chopped garlic.
  4. Bring to a boil, then add in the chicken. Cover and simmer for 15 minutes.
  5. Simultaneously in a smaller frying pan, heat over high heat the 1 tablespoon of butter that remains, then add in the apple wedges. Sauté for 2 minutes, then retire from heat.
  6. At the end of the chicken 15 minute cooking period, add in the sour cream and the heavy cream, then turn up the heat to high and boil until the sauce is thick, around 5 minutes.
  7. Serve the chicken in its sauce with the apples over it, and optionally if one wants the prunes with the apples.

Cooking Tips

I have adapted this recipe from The Little French Cookbook by Murdoch Books, which has a great number of very good recipes.

Garnish and Presentation

Apples dot the top of this dish to complete the picture. If you have a passion for very sweet main courses, raisins and prunes can be added as well, but they probably would go best with another dish incorporating something like pork instead of this delicate and flavorful chicken, which should be savored on its own merits.


Rice and noodles are excellent for soaking up and complementing the sauce; personally, I used udon noodles with a mixture of sesame oil, red pepper, soy sauce, pepper, and rice vinegar in similar quantities to that are found in spicy fried noodles with sautéed marinated beef.

I found that the small bit of spice was good, although the sesame oil really takes a starring role in such an act—both light enough to be a good canvas for the sauce while being distinct enough for its own flavor to shine through and contrast nicely with the other elements. In my opinion, this dish is particularly good when paired with a nice red wine.

© 2018 Ryan Thomas