Chicken Normandy
A comforting dish featuring tender chicken with sweet apples and a creamy sauce, perfect for family dinners.
Equipment
- Large Skillet For browning chicken and cooking sauce.
Ingredients
Main Ingredients
- 4 pieces skin-on, bone-in chicken portions
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons plain flour
- 1 tablespoon butter
- 2 pieces sweet apples, sliced
- 100 grams beef lardons
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pieces medium onion, thinly sliced
- 2 cloves garlic, crushed
- 50 milliliters brandy or cider
- 150 milliliters chicken stock
- 5 sprigs fresh thyme
- 1 piece bay leaf
- 2 teaspoons Dijon mustard
- 500 milliliters hard dry apple cider
- 100 milliliters double cream
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Season the chicken portions generously with sea salt and black pepper. Dust them lightly with plain flour for a nice golden crust.
- In a large skillet, melt 1 tbsp of butter over medium heat. Sauté the sliced apples until golden brown, about 5 minutes, then set them aside.
- In the same skillet, cook the beef lardons until crispy, which should take about 4-5 minutes. Remove and set aside with the apples.
- Brown the seasoned chicken in the skillet for about 6-8 minutes on each side until golden. Remove the chicken and set aside.
- Add 1 tbsp of olive oil and 1 tbsp of butter to the skillet, then toss in the thinly sliced onion and crushed garlic. Sauté until the onions are soft and translucent, about 5 minutes.
- Deglaze the pan with brandy or cider, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
- Pour in the chicken stock, hard dry apple cider, and add the Dijon mustard. Stir well to combine.
- Return the chicken to the pan, add the fresh thyme, bay leaf, and sautéed apples. Allow it to simmer gently for 30-40 minutes, or until the chicken is cooked through and tender.
- If desired, transfer the skillet to an oven preheated to 180°C (350°F) to finish cooking for 40-45 minutes for enhanced flavor.
- Stir in the double cream and let the sauce simmer until thickened, about 5 minutes. Adjust seasoning as needed, and remove the herbs before serving.
Notes
For a richer flavor, consider finishing the dish in the oven. Serve with your favorite side for a delightful meal.