Poulet à la Normande
Poulet à la Normande is a classic French braised chicken dish from the Normandy region, where it is traditionally made with chicken, apples, cream, cider, and often mushrooms or shallots. The sauce is rich and velvety, typically finished with a splash of Calvados (apple brandy) for depth. It is a comforting, rustic dish that highlights the region's famous dairy and apple products.
🍽️ Nutrition at a glance
This dish is relatively high in fat and protein due to the cream and chicken, with minimal carbohydrates unless served with a starchy side. A typical serving provides a good amount of protein, calcium from the cream, and vitamins from the apples, with a calorie range of approximately 400-600 per serving depending on portion size and recipe variations.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 12 g |
| Fat | 34 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Potassium | 520 mg |
| Vitamin A | 450 IU |
| Vitamin C | 8 mg |
| Calcium | 110 mg |
| Iron | 2.5 mg |
| Phosphorus | 280 mg |
| Vitamin B6 | 0.6 mg |
| Niacin (B3) | 9 mg |
Per 1 serving (about 350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases Normandy's culinary identity through its use of local cider, cream, and apples—ingredients central to the region's agriculture. Nutritionally, the apples add a natural sweetness and fiber that balance the richness of the cream, making it a more rounded dish than many other cream-based preparations.
