Chicken Normandy for Pressure Canning

I have turned this wonderfully classic French dish into a deliciously beautiful canning recipe! Chicken thighs braised in apple cider and apple brandy. Perfect for Fall, good anytime of year!

Chicken Normandy for Pressure Canning

4 from 11 votes
Recipe by Jeni Gough


Prep time


Processing time





Will also yield 14 pints


  • 7 lbs 7 Chicken thighs, boneless, skinless, cubed

  • 7 7 Medium apples, peeled and wedged (I use Gala or Fuji)

  • 2 2 Large onions, sliced in half moons

  • 14 cloves 14 Garlic, minced

  • 7 sprigs 7 Fresh Thyme

  • 6 1/2 cups 6 1/2 Apple cider

  • 6 1/2 cups 6 1/2 Chicken broth or stock

  • 2 cups 2 Apple brandy

  • 1/4 cup 1/4 Dijon mustard

  • 2 tsp 2 Kosher salt

  • 1 tbsp 1 Onion powder

  • 1 tsp 1 Fresh ground black pepper


  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • In a large pot, add broth, cider, brandy, onion powder, dijon, salt, apples and onions. Bring to a boil, cover, turn heat down to a simmer and simmer 15 minutes.
  • To each quart jar add: 1 pound chicken thighs, 2 cloves minced garlic and a sprig of thyme. If using pints, add half a pound of thighs, 1 minced garlic and half a sprig of thyme to each jar. Using a slotted spoon, fill jars evenly with apples and onions. Ladle cooking broth into jars leaving 1 inch headspace, de-bubble adding more broth if needed to bring back up to 1 inch headspace. Wipe rims, place on lids and rings to fingertip tight. Place jars into simmering canner.
  • Process quarts for 90 minutes and pints for 75 minutes.

Recipe Video


  1. How much heavy cream do you add while warming prior to serving?
    Thanks for you recipe.