Best Chicken Normandy Recipes

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CHICKEN NORMANDY



Chicken Normandy image

I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1 package (6 ounces) stuffing mix
1 cup water
1/2 cup butter, melted
2-1/2 cups diced cooked chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 large eggs
1-1/2 cups whole milk
TOPPING:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)



Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
  • Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
  • Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
  • Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE



Normandy-Style Chicken and Leeks with Creme Fraiche image

Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered main course of braised chicken, hard apple cider (another local specialty), and of course, leeks. Serve this with crusty bread. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 whole chicken (about 4 pounds), cut into 10 pieces (each breast half cut in half crosswise)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (white and pale-green parts only), cut crosswise into 3-inch pieces, rinsed well (about 1 pound)
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup store-bought or homemade Creme Fraiche
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
  • Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.

CHICKEN NORMANDY



Chicken Normandy image

Good enough for company. I have served with buttered noodles on the side tossed with herbs of provence and a salad of greens with roquefort dressing.

Provided by echo echo

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2 lb) chicken, cut up into serving pieces,skin removed
1 tablespoon oil
2 teaspoons flour
1 1/4 cups apple juice
1/4 cup calvados or 1/4 cup apple brandy
1 teaspoon oil
1 peeled chopped granny smith apple (about 1 cup)
1/2 cup chopped shallot
1 bay leaf
1/2 cup sour cream (low fat is OK)
1 tablespoon butter
2 tablespoons sugar
2 granny smith apples, cored but not peeled,sliced crosswise into thin rings

Steps:

  • Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
  • Add chicken, seal bag and shake to coat.
  • Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
  • Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
  • Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
  • Return chicken to the skillet.
  • Add apple juice mixture and bay leaf.
  • Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
  • Discard bay leaf.
  • Remove skillet from heat and stir in sour cream.
  • Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
  • Wipe the skillet clean.
  • Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
  • Arrange apple rings on platter next to chicken mixture and serve.

Nutrition Facts : Calories 586.3, Fat 34.6, SaturatedFat 12.2, Cholesterol 123.8, Sodium 283.6, Carbohydrate 41.3, Fiber 2.9, Sugar 25.6, Protein 28.4

EMERIL'S CHICKEN NORMANDY



Emeril's Chicken Normandy image

This came from Emeril back in 2002. It is a great entertaining dish. Essence, recipe follows. Don't use all of it.

Provided by aronsinvest

Categories     Poultry

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

6 ounces thick cut bacon, cut into 3/4-inch dice
4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/4 cup finely chopped yellow onion
1/2 cup calvados
1 cup apple cider
1 1/2 cups thinly sliced red apples
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1 tablespoon chopped fresh thyme
fresh chives, garnish

Steps:

  • In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Remove and drain on paper towels. Drain off all but 1 tablespoon of the fat.
  • Season the chicken on both sides with Essence. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 minutes per side. Remove and cover to keep warm. Add the onions and cook, stirring, for 3 minutes. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by half. Add the cider, bring to a boil and cook until reduced by half. Add the apples and cook, stirring, until tender, about 2 minutes. Add the cream and simmer until reduced by half. Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated. Stir in the thyme. Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1 to 2 minutes.
  • Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.
  • Essence (Emeril's Creole Seasoning):.
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Yield: about 2/3 cup.

Nutrition Facts : Calories 586.6, Fat 43.3, SaturatedFat 20.9, Cholesterol 168.7, Sodium 444.8, Carbohydrate 14.7, Fiber 1.6, Sugar 5.4, Protein 34

NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE



Normandy-Style Chicken and Leeks with Crème Fraîche image

Categories     Sauce     Chicken     Side     Low Fat     Leek

Yield serves 4

Number Of Ingredients 13

1 whole chicken (about 4 pounds), cut into 8 pieces (each breast half cut in half crosswise), rinsed well and patted dry
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (about 1 pound), white and pale-green parts only, cut crosswise into 3-inch pieces, rinsed well
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup Crème Fraîche (recipe follows; or use store-bought)
1 tablespoon finely chopped fresh flat-leaf parsley
Crème Fraîche
2 cups heavy cream
2 tablespoons low-fat buttermilk
(makes about 2 cups)

Steps:

  • Season chicken with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
  • Transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes. Reduce heat to medium-low. Whisk in the crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
  • Crème Fraîche
  • Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

CHICKEN NORMANDY WITHROW



Chicken Normandy Withrow image

Provided by Danny C. Withrow

Categories     Milk/Cream     Chicken     Dairy     Fruit     Mushroom     Sauté     Quick & Easy     Low Sodium     Apple     Pecan     Fall     Winter     Gourmet     Michigan

Yield Serves 2

Number Of Ingredients 12

2 tablespoons all-purpose flour
1 teaspoon dried thyme, crumbled
1 whole skinless boneless chicken breasts, halved
3 tablespoons peanut oil
3/4 cup brandy
1/4 cup thinly sliced mushrooms
1/4 cup chopped pecans
1/2 cup thinly sliced peeled Granny Smith apple
1/2 cup thinly sliced peeled Red Delicious apple
1 tablespoon finely chopped shallot
3/4 cup apple juice
3/4 cup heavy cream

Steps:

  • In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.

CHICKEN NORMANDY CASSEROLE MAKE AHEAD



Chicken Normandy Casserole make ahead image

My Mom used to make this quite a bit. It is a comforting casserole that is easy to assemble. Make it ahead, put in the refrigerator and bake when ready. Great company dish! Also good for a buffet luncheon or family dinner. The layer of crunchy water chestnuts combined with the smooth stuffing is wonderful. A great combination of...

Provided by Deb Crane

Categories     Casseroles

Time 50m

Number Of Ingredients 15

2 1/2 c chicken breasts, boneless and skinless
2 16 ounce bags of stuffing
6 Tbsp butter
4 c chicken broth (reserved from when you cook the chicken)
FOR THE MIDDLE LAYER
1/2 c chopped celery
1/2 c mayonnaise (no substitute)
1/2 c chopped onion
1 can(s) drained,chopped water chestnuts
1 jar(s) chopped pimiento (optional)
ADD ON THE TOP
2 eggs,beaten
1 1/2 c milk
ADD AFTER BAKING FOR 40 MINUTES
2 c shredded cheddar cheese

Steps:

  • 1. Cook the chicken in water until done. Save the water you cooked the chicken in for the stuffing. Cool off the chicken and cut into chunks. Put aside.
  • 2. With the reserved water you cooked the chicken in, mix your first bag of stuffing with 2 cups of the hot chicken water and 3 tablespoons of butter. Mix well and let it rest a bit to soak up all the water. Put this in a 9x13 inch baking pan.
  • 3. For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
  • 4. Place all the chunked chicken bits on your first layer of stuffing.
  • 5. Place the mayo filling on top of the chicken layer.
  • 6. Mix your second bag of stuffing with 2 cups of the warm water from the cooked chicken and 3 Tablespoons of butter. Mix well and let rest unil the liquid is absorbed. Place the stuffing on top of the mayo layer.
  • 7. Mix your 2 eggs with the 1 1/2 cups of milk. Pour this all over the top of the casserole.
  • 8. Cover and let sit in the refrigerator at least 3 hours or preferably over night.
  • 9. When ready to serve, take the casserole out one hour before baking. Preheat oven to 350 degrees. Bake casserole uncovered for 40 minutes.
  • 10. Take out casserole and top with grated cheddar cheese. Bake for an additional 10 minutes until cheese has melted.
  • 11. Serve and enjoy!

CHICKEN BREASTS NORMANDY



Chicken Breasts Normandy image

.

Provided by Beth Ellefson

Categories     Chicken

Number Of Ingredients 13

4 chicken breast halves, skinless and boneless
1/2 c all purpose flour
2 Tbsp olive oil
1 Tbsp butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp finely minced fresh gingerroot
2 granny smith apples, cored and cut into wedges
1 c apple cider
2 Tbsp brown sugar
1 Tbsp cider vinegar
1/8 tsp salt
1/8 tsp freshly ground black pepper

Steps:

  • 1. Preheat oven to 350.
  • 2. In a medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.
  • 3. Add onion, garlic and gingerroot to the skillet; cook for 1 minute. Stir in apple slices. Blend in cider, brown sugar, and vinegar. Simmer on low heat 4 to 5 minute. Pour mixture over chicken and bake about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze; stir 1 teaspoon flour mixed with 3 tablespoons cider. Cook and stir over medium heat, just until thickened. Spoon over chicken)

CHICKEN NORMANDY FOR COMPANY



Chicken Normandy for Company image

Make and share this Chicken Normandy for Company recipe from Food.com.

Provided by Bekah

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 large boneless skinless chicken breasts
1/2 cup flour
2 tablespoons olive oil
1 tablespoon butter
1 small yellow onion, cut in thin wedges
1 clove garlic, minced
1 teaspoon finely minced fresh gingerroot
2 granny smith apples, cored and cut in wedges
1 cup apple cider
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350°F.
  • Combine flour, salt and pepper.
  • Coat chicken well with seasoned flour.
  • In large frying pan, heat olive oil and butter over medium-high heat.
  • Add chicken breasts to skillet and sauté for 2 minutes on each side, just until golden.
  • Arrange chicken in casserole dish.
  • Add onion, garlic and ginger root to the frying pan; cook 1 minute.
  • Stir in apple slices.
  • Then mix in cider, brown sugar and vinegar.
  • Simmer on low heat 4 to 5 minutes.
  • Pour mixture over chicken and bake for about 20 minutes or until chicken juices run clear.
  • Spoon sauce over chicken when serving.
  • ENJOY!

Nutrition Facts : Calories 343.5, Fat 11.4, SaturatedFat 3.2, Cholesterol 76.1, Sodium 174.6, Carbohydrate 30.4, Fiber 2.4, Sugar 14.6, Protein 29.3

SO SIMPLE NORMANDY-STYLE CHICKEN



So Simple Normandy-Style Chicken image

This is a recipe that everyone can make no matter how little experience you may have.......AND.......it's good enough for company! It came about because I did not have all the ingredients on hand for what I had made in the past. To my delight, it was just as good as my old recipe. Please don't get put aside by the amount of directions....I just broke them down alot.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, peeled and sliced in half, length-wise
3 lbs chicken parts (if using only breasts, leave skin on)
3 apples, peeled, core removed (medium large)
1/4-1/2 cup apple cider (no apple juice, too sweet) or 1/4-1/2 cup brandy (no apple juice, too sweet)
salt and pepper

Steps:

  • Heat butter and oil in skillet with garlic pieces. Bring heat up slowly so that garlic does not burn. Cover skillet and remove from heat allowing garlic to flavor oil.
  • Clean chicken parts removing any visible fat and skin. Pat dry, season with salt and pepper.
  • Remove garlic from oil and bring up the heat on skillet.
  • Saute chicken in batches to just golden brown all over (further cooking takes place in oven). Preheat oven to 350 degrees.
  • While chicken browns, chop apples to small dice. Spread apples evenly over bottom of casserole dish.
  • Remove chicken from skillet and place in one layer over apples.
  • Remove skillet from heat and deglaze with cider or brandy. Correct seasonings to taste with salt and pepper. Pour over chicken.
  • Cover casserole and bake for 30-35 minutes.
  • I love serving this with red cabbage and small boiled potatoes. Yummy!

Nutrition Facts : Calories 855.8, Fat 50.2, SaturatedFat 15.5, Cholesterol 279.6, Sodium 288.7, Carbohydrate 15, Fiber 2.5, Sugar 10.8, Protein 82.5

CHICKEN NORMANDY



CHICKEN NORMANDY image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 1

chicken

Steps:

  • Brown 6 boneless chicken thighs in olive oil and butter. Transfer to casserole. Saute 2 diced onions and 2 diced carrots and transfer. Add 3 sprigs thyme, 1 bay leaf, 3 peeled and sliced apples, and chicken stock to almost cover. Bake at 350 30 minutes. Add 1 cup creme fraiche before serving.

STUFFED CHICKEN NORMANDY



STUFFED CHICKEN NORMANDY image

Number Of Ingredients 18

1/2 cup minced onion
1/2 stick butter
1 Golden Delicious apple, peeled, cored, chopped
1 1/2 tsp minced fresh sage
1 1/2 tsp minced fresh thyme
2 tsp lemon juice
4 whole chicken breasts
flour for dredging
2 large eggs beaten with 2 tsp water
1/2 cup fine dry bread crumbs
1/2 cup finely chopped salted cashews
1/4 cup vegetable oil
1/2 cup minced onion
3/4 cup dry white wine
3/4 cup apple cider
1 cup chicken stock
1 cup heavy cream
2 Tbsp Calvados

Steps:

  • Cook onion in butter over moderately low heat till soft. Add apple, sage, thyme, and salt and pepper to taste and cook covered for 10 minutes till apple is just tender. Stir in lemon juice and cool completely. Detach fillet strip form each breast,and flatten with mallet to 1/4 inch thick. Arrange breasts skinned side down. Mound 2 Tbsp apple mixture on center of each and cover with fillet strip. Fold sides up to enclose the stuffing. Dredge in flour, shaking off excess. Dip in eggs and dredge in breadcrumbs combined with cashews, patting onto flesh. Arrange on rack set over pan and chill uncovered overnight. Heat oil over moderate heat till hot but not smoking. Brown chops and transfer into baking pan. Bake at 350 for 20 minutes. Pour off fat from skillet and add onion, wind and cider. Boil till liquid is almost all evaporated. Add stock and reduce by half. Add cream and Calvados and boil till thickened slightly. Strain into heated sauceboat.

NORMANDY CHICKEN



Normandy Chicken image

I can taste it now; chicken thighs that have been braised in apples, onion, apple brandy, and heavy cream; can't you? This wonderful dish is easy to make with excellent results; a lovely meal that will have your family swooning.

Provided by Baby Kato @BabyKato

Categories     Chicken

Number Of Ingredients 17

12 tablespoon(s) chicken thighs, skin and bone on
1/2 - 3/4 teaspoon(s) salt
1/2 tablespoon(s) white pepper
2 tablespoon(s) butter
2 large apples, golden delicious or granny smith, wedged
1/3 cup(s) flour, for dredging
1 - 1 1/2 tablespoon(s) butter
1/2 tablespoon(s) vegetable or olive oil, add a little more if necessary
1/2 large sweet onion, diced
2 - french shallots, finely chopped
1 clove(s) garlic, minced, (optional)
1/4 cup(s) good quality apple brandy, or plain french brandy
1 1/2 - 2 cup(s) fresh apple cider
1 sprig(s) large, fresh thyme
1/2 tablespoon(s) fresh sage, finely chopped
1/2 cup(s) heavy cream
1/4 teaspoon(s) dijon mustard

Steps:

  • Preheat oven to 375 F.
  • Sprinkle chicken with salt and pepper and set aside for twenty minutes or until needed.
  • In a large pan add the butter and oil. Turn heat to medium and add the apple wedges, watch carefully, turning frequently, until they are slightly golden and caramelized. Remove from pan, drain and set aside until needed.
  • Now you are ready to start on the chicken. In a medium size bowl add the flour, salt and pepper; mix well and dredge your chicken in it, shaking off any extra flour.
  • Add the butter and oil into your frying pan, turn heat to medium. Place the thighs skin side down in pan and fry for 5 minutes, until golden, remove and set aside.
  • Next, add the shallots and garlic to the pan and fry over low heat for 5 minutes, remove from pan and set aside. Then raise the heat in the pan to medium high and add the onions, increase the heat to medium high, fry for 5 minutes, stirring occasionally; watch they don't burn.
  • Now add the brandy to the pan, scaping any brown bits you see. Then add the cider, and reserved shallot/garlic mixture, and boil until reduced by half. Now add the thyme and sage, mix well and remove from heat.
  • In a baking pan add the onion mixture and then place the chicken, skin side up over top of the onions. Bake uncovered for 30 minutes.
  • Take out the chicken thighs and set aside until needed.
  • Put the pan on high heat add the apples and reduce sauce by half. Add the heavy cream and dijon mustard, stirring well; then turn down the heat and simmer for 5 minutes.
  • When ready to eat, put the apples and onion on the bottom of your plate then top with the chicken and sauce.

CHICKEN NORMANDY



Chicken Normandy image

Number Of Ingredients 13

6 pounds chicken parts
4 teaspoons butter
1/4 cup brandy or cognac
1 medium onion, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon basil
1 clove garlic, pressed
2 medium apples, cored and sliced
1/4 cup apple juice
1 teaspoon flour
1/2 cup heavy cream
1/4 cup fresh parsley, snipped

Steps:

  • Melt butter in a skillet brown onion, garlic and chicken. Pour brandy over chicken and set aflame. When flames die down, remove chicken, onions and garlic to Crockpot. Add remaining ingredients except flour, cream and parsley. Cover and cook on HIGH, 3-4 hours or LOW, 5 hours. Before serving remove chicken. Blend flour and cream together. Stir into juice left in Crockpot until sauce thickens. Serve over buttered noodles.

Nutrition Facts : Nutritional Facts Serves

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