Chicken Normandy: Chicken Normandy
Chicken Normandy (known in France as Pouletá lá Normande) could also be a famous French chicken dish that originated within the northern part of France, called Normandy.
Chicken Normandy also mentioned as ‘Poulet á lá Normande,’ maybe an excellent delicious, fall, French Chicken dish. It’s whole chicken legs braised in apple cider and brandy; then cooked with onions, garlic, and herbs, and eventually finished off with cream, dijon mustard, and fried apples. It’s luxurious, has that definite “Wow” factor both in look and in taste – yet it’s easy to make.
Normandy is known for its apples, apple cider, and brandy. This recipe incorporates all of these ingredients, that Normandy is renowned for Traditionally Chicken Normandy is made with apple brandy or Calvados, but if you don’t have it, use any brandy you’ve got.
The chicken is seared to understand its brown crispy skin then placed within the flavorful liquid made out of sauteed onions, brandy, and apple cider. It’s then braised within the oven until the chicken is fully cooked. and eventually, it’s finished with cream and served with fried apples.
Chicken Normandy:
Serving Size: Servings 4
Ingredients:
| Chicken-breast halves | 4 boneless, skinless |
| Kosher salt | 1/2 tablespoon |
| Black pepper | 1/4 tablespoon, ground |
| All-purpose flour | 1/4 cup |
| Vegetable oil | 1 tablespoon |
| Butter | 1 tablespoon, unsalted |
Normandy Sauce:
| Granny Smith apple | 1 Granny Smith |
| Onion | 1 cup finely chopped |
| Fresh thyme leaves | 1 tablespoon |
| Apple cider | 1 cup |
| Crème fraîche | 1 cup |
| Grainy Dijon mustard | 1 tablespoon |
| Kosher salt | 1/4 tablespoon |
| Black pepper | 1/4 tablespoon, freshly ground |
Instructions:
- Season breasts with salt and pepper on all sides. Dredge chicken in flour, lightly coating both sides; pat off excess.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add butter and swirl until melted.
- Place chicken in skillet, top sides down.
- Reduce heat to medium and sauté 7 minutes, turning once, or until lightly golden on all sides.
- Transfer chicken to a plate; keep warm.
Leave drippings in skillet. - Place skillet with drippings over medium-high heat. Add apple, onion, and thyme. Sauté 3 minutes or until apple starts to melt.
- Pour within the cider and convey to a boil; boil 2 minutes, stirring, until cider is reduced by half.
- Stir in remaining ingredients until blended.
- Cook, stirring, 2 to 3 minutes or until sauce is thickened and bubbly and apples are tender. Spoon over chicken.
Note:
This sweet and savory sauce may be a delicious new thanks to preparing chicken breasts. Try it with Broccolini with Pine Nuts and Raisins and Carrot-Garlic Mashed Potatoes.
Mary Berry’s Chicken Pot Pie recipe:
Serving Size: Servings 6
Ingredients:
| Chicken | 1 kg |
| Chicken broth | 1.2 l |
| Onion | 1, quartered |
| Celery stalk | 1, thickly sliced |
| Lemon, juice, and zest only | 1 |
| Carrots | 2 |
| Waxy potatoes | 2, peeled and dig quarters |
| Butter | 45 g |
| Flour | 45 g, plus extra for dusting |
| Frozen peas | 125 g |
| Shortcrust pastry | 175 g |
| Egg yolk | 1 beaten, for glazing |
| Salt and black pepper | 1 pinch |
Instructions:
- Put the chicken, stock, onion, celery, and lemon rind into an outsized saucepan. bring back a boil, cover, and simmer for a half-hour.
- Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and thus the chicken is just tender.
- Remove the vegetables from the liquid and forgot.
- Leave the chicken to relax within the liquid.
- Keeping the cooking liquid on one side, remove the meat from the chicken, and dig bite-sized pieces, discarding the skin and bones.
- Dice the vegetables.
- Skim the fat from the cooking liquid, then bring 600 ml (1 pint) of the liquid to a boil.
- Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute.
- Stir within the recent issue, whisking until it involves a boil and thickens.
- Add the juice and season with salt and pepper.
- Stir the chicken, diced vegetables, and peas into the sauce, then leave to relax.
- Place the filling into a 2 liter (3 ½ pints) pie dish.
- On a lightly floured surface, roll out the pastry. Cut out the lid, cover the dish, and use any spare pastry to decorate the pie.
- Bake during a preheated oven at 190°C/375°F/ gas mark 5 for a half-hour or until the very best is crisp and golden brown. Serve hot.
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