French Food Friday - Normandy Chicken
recipe and photo from here
Bonjour mes belles,
Since I am fresh from our visit to Normandy I thought that we would have a Normandy inspired recipe this week....
Chicken Normandy Recipe
Yield: Serves 4.
In this recipe we brown the chicken on the stove top, then braise the chicken in the oven, and then finish on the stove top. You can make the whole dish on the stove top if you wish. In step 6 just simmer the chicken on the stove top (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.
Ingredients
4 Tbsp butter
2 cooking apples, cored and sliced into wedges (you can peel or not)
Flour for dredging
4 whole chicken legs (with thighs) Salt
1 large onion, peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream
Method
1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.
2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.
3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. ...
Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
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