Tender, juicy chicken simmered in a creamy sauce flavored with hard apple cider is as comforting as it gets.

But did you know it’s also a spiritual dish?

Yes, “Chicken Normandy” is a classic that has been enjoyed for centuries at the Abbey of Saint-Wandrille, founded in the 7th century as one of the first Benedictine abbeys in Normandy. It epitomizes this lush coastal region of northern France by making use of the bounty of local dairy farms, apple orchards, and the monks’ own brewed cider.

It’s a dish usually served as Sunday supper, following the monks’ traditional performance of melodic Gregorian chanting.

So writes noted cookbook author and food writer Jody Eddy in her book, “Elysian Kitchens” ( W.W. Norton & Company, 2024), of which I received a review copy.

This fascinating cookbook delves into the food served in monasteries, temples, mosques, and synagogues around the world. It’s filled with 100 recipes along with beautiful photographs of these cloistered sanctuaries of which few are ever granted such an intimate view.

The recipes are far from austere, though. Instead, they tantalize with the likes of “Corned Beef Sandwiches with Sauerkraut” from a Brooklyn synagogue, “Shrimp and Chorizo Paella” from a monastery in Spain, ”Poppy Seed Tsampa Pancakes with Apricot Syrup” from a Tibetan Buddhist monastery in India, “Irish Cheddar and Bacon Soda Bread” from a Benedictine Catholic abbey in Ireland, and “Artichoke and Pea Tajine” from a Sufism spiritual center in Morocco.

For “Chicken Normandy,” you’ll need eight whole chicken legs, as called for in the recipe. Interestingly enough, however, the accompanying photo in the book appears to show the thighs and drumsticks separated, even though the recipe never instructs to do so. I left the legs whole, and they did cook in the stated amount of time.

Sear the chicken legs in a Dutch oven on the stovetop, then remove them to the side. Fry bacon lardons in the same pan, then remove them to a plate lined with a paper towel. Using the same pot, saute onion, celery, and garlic, then add in a little flour and stir. Pour in hard cider plus chicken stock, and add in thyme and a bay leaf.

Add the chicken back to the pot, put a lid on, and braise in the oven. When it’s done, remove the chicken from the pot. Whisk creme fraiche into the braising liquid and reduce slightly before adding back in the chicken. Sprinkle on the bacon and chopped parsley, and serve.

If you allot an entire chicken leg per person, it will make for a very hearty dinner. The chicken is succulent, and very saucy. And what sauce it is — creamy, luscious, and with a backbone of tangy, fermented apple taste. Toast or grill some crusty bread and let it sit in the sauce, where it will soak it up delectably. Or serve buttered egg noodles alongside, another perfect vehicle for all that dreamy sauce. Every time you come upon a crisp bacon bit will just be an added bonus.

This dish may be tradition among monks. But when you tuck into it, you’ll surely feel like royalty.

Chicken Normandy

(Serves 6)

2 tablespoons vegetable oil, or more as needed

6 bone-in, skin-on whole chicken legs

Salt and freshly ground black pepper to taste

4 ounces bacon lardons

1 1/2 cups coarsely chopped yellow onion

2 celery ribs, thinly sliced

3 garlic cloves, minced

1 tablespoon all-purpose flour

2 1/2 cups dry hard cider

1 1/2 cups chicken stock

1 bay leaf

2 thyme sprigs

2/3 cup creme fraiche

Coarsely chopped fresh flat-leaf parsley leaves, for garnish

Lemon wedges, for serving

Crusty bread, for serving

Preheat oven to 350°F.

Heat 2 tablespoon oil in a Dutch oven over medium-high heat. Season the chicken legs all over with salt and pepper. Place 3 chicken legs, skin-side down, in the pot and fry until golden brown and crispy, about 5 minutes. Flip the legs over and fry for another 5 minutes. Using tongs, carefully transfer to a paper towel-lined plate. Repeat with the remaining legs, adding more oil, if necessary. Add the bacon lardons to the pot and fry until they have released most of their fat and are beginning to turn golden brown. Remove them using a slotted spoon and drain on a second paper towel-lined plate. Reduce the heat to medium, add the onion and celery, and saute until the onion is translucent, about 5 minutes. Add the garlic and saute until aromatic, about 2 minutes. Add the flour and stir for 1 minute. Add the cider and stir until the liquid begins to bubble, about 1 minute. Add the stock, bay leaf, and thyme sprigs and bring to a simmer. Return the chicken legs, skin-side up, to the pot. Cover and transfer to the oven. Braise for 40 minutes.

Transfer the chicken legs to a plate and cover loosely with aluminum foil to keep warm. Add the creme fraiche to the pot and whisk over medium heat until it is incorporated. Continue to stir the sauce occasionally until it is bubbling and thick enough to coat the back of a wooden spoon, about 5 minutes. Remove the bay leaf and thyme sprigs. Season with salt and pepper.

Return the chicken, skin-side up, to the pot to showcase their crispy gold skin, along with the fried bacon. Garnish with parsley and serve with lemon wedges and crusty bread for sopping up the sauce. Leftovers can be stored in a covered container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

From “Elysian Kitchens” by Jody Eddy

More Recipes From Jody Eddy Books to Enjoy: Cuban Pork Chops with Warm Grapefruit Vinaigrette

And: Cashew and Fennel Salad with Honey Mustard Vinaigrette