Chicken Normandy

Recipes / Meat

This traditional French recipe combines succulent chicken thighs with the sweetness of apples. Bon Appétit!

Recipe «Chicken Normandy» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 2 tbsp butter, 1.5kg chicken thigh fillets, halved, Ground nutmeg, 2 Granny Smith apples, peeled, cored, thinly sliced , 1 large brown onion, finely chopped, 125ml dry apple cider, 125ml Massel chicken style liquid stock , 80ml apple cider vinegar, 1/4 tsp dried thyme, 1 tbsp plain flour, 2-3 tbsp water, 2 Granny Smith apples, extra, peeled, cored, thinly sliced, 125g sour cream.

Ingredients:

  • 1 tbsp olive oil 
  • 2 tbsp butter 
  • 1.5kg chicken thigh fillets, halved 
  • Ground nutmeg 
  • 2 Granny Smith apples, peeled, cored, thinly sliced 
  • 1 large brown onion, finely chopped 
  • 125ml dry apple cider 
  • 125ml Massel chicken style liquid stock 
  • 80ml apple cider vinegar 
  • 1/4 tsp dried thyme 
  • 1 tbsp plain flour 
  • 2-3 tbsp water 
  • 2 Granny Smith apples, extra, peeled, cored, thinly sliced 
  • 125g sour cream 

Instructions

  1. Preheat oven to 180°C. Heat the oil and half the butter in a large heavy-based frying pan over medium-high heat. Cook one-third of the chicken for 2-3 minutes each side or until golden. Transfer to a large casserole dish. Season with salt and pepper. Sprinkle with nutmeg. Repeat, in 2 more batches, with the remaining chicken.
  2. Reduce heat to medium. Add the apple to the frying pan and cook for 2 minutes each side or until light golden. Place over the chicken in the dish. Reduce heat to medium-low. Cook onion in pan, stirring often, for 3-4 minutes or until soft. Add to the dish. Cover and bake for 40 minutes.
  3. Meanwhile, place the cider, stock, vinegar and thyme in a small saucepan over medium-high heat. Bring to the boil. Combine the flour and a little water in a small bowl. Gradually add the flour mixture to the cider mixture, whisking constantly, until well combined. Stir until thick. Simmer for 3 minutes.
  4. Heat remaining butter in the frying pan over medium heat. Add the extra apple and cook for 3-4 minutes each side or until golden.
  5. Add the sour cream to the cider mixture and stir over medium heat for 1 minute or until the sauce is just heated through.
  6. Transfer the chicken and apple mixture to a serving platter. Pour over the sauce and top with the apple rings.