French Chicken Stew with Curry, Apple, and White Wine

By Culiora

A classic French chicken stew where tender chicken meets mild curry, tart apple wedges, and a rich sauce made with dry white wine and heavy cream. Inspired by Norman cuisine, this dish balances sweetness, acidity, and gentle spice in perfect harmony.

• Servings: 4
• Prep time: 20 min
• Cook time: 35 min
• Total time: 55 min

Ingredients

• 800 g boneless chicken thighs, cut into bite-sized pieces
• 2 pcs firm tart apples (such as Ingrid Marie or Cox's Orange Pippin), cut into wedges
• 1 pcs yellow onion, finely chopped
• 2 pcs shallots, finely chopped
• 2 clove garlic cloves, finely grated
• 1.5 tbsp mild French curry powder (or classic Madras curry powder)
• 1.5 tbsp all-purpose flour
• 2 dl dry white wine
• 2.5 dl chicken stock (water mixed with concentrated liquid stock)
• 2 dl heavy cream
• 1 tsp Dijon mustard
• 2 tbsp butter for frying
• 1 tbsp rapeseed oil for frying
• 1 tsp salt
• 2 pinch freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Pat the chicken thigh pieces dry with paper towels and season all over with half of the salt and black pepper.
2. Heat 1 tbsp butter and 1 tbsp oil in a large Dutch oven over medium-high heat. Brown the chicken pieces in batches until nicely golden on all sides, about 4–5 minutes. Transfer the chicken to a plate and set aside.
3. Lower the heat to medium and add 1 tbsp butter to the same pot. Add the chopped yellow onion and shallots. Sauté until soft and translucent without letting them brown, about 4 minutes. Add the garlic and curry powder, stirring constantly for 1 minute until fragrant.
4. Dust the flour over the onion mixture and stir thoroughly for 30 seconds to coat the onions evenly.
5. Pour in the white wine, scraping the bottom of the pot with a whisk or wooden spoon to deglaze all the browned bits. Let the wine simmer and reduce by half, about 2–3 minutes.
6. Stir in the chicken stock, heavy cream, and Dijon mustard. Bring the sauce to a gentle simmer. Return the chicken and any resting juices to the pot. Cover with a lid and simmer over low heat for 15 minutes, until the chicken is cooked through (reaching an internal temperature of at least 72 °C).
7. Meanwhile, core and wedge the apples. Stir the apple wedges into the stew during the final 5 minutes of cooking so they become tender while retaining their bite and shape.
8. Season to taste with the remaining salt, freshly ground black pepper, and additional Dijon mustard if desired. Garnish with finely chopped parsley and serve immediately.