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Chicken Normandy for Pressure Canning

jenijgough

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!

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Chicken Normandy for Pressure Canning

Recipe by Jeni Gough
Recipe rating: 4.2 from 13 votes
Yields

7

quarts
Prep time

30

minutes
Processing time

1

hour

30

minutes

Will also yield 14 pints

Ingredients

  • 7 lbs Chicken thighs, boneless, skinless, cubed

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

  • 2 Large onions, sliced in half moons

  • 14 cloves Garlic, minced

  • 7 sprigs Fresh Thyme

  • 6 1/2 cups Apple cider

  • 6 1/2 cups Chicken broth or stock

  • 2 cups Apple brandy

  • 1/4 cup Dijon mustard

  • 2 tsp Kosher salt

  • 1 tbsp Onion powder

  • 1 tsp Fresh ground black pepper

Directions

  • 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.
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