The Normandy region in France is the home of Camembert, cream, butter, apples and Calvados (apple brandy).
Normandy Chicken is an easy and delicious dish to prepare for autumn.
Ingredients:
- 2 Tablespoons of butter
- 2 small apples cored and cut in wedges (I used Granny Smith apples)
- Flour to dredge the chicken with
- 2 Chicken legs with thighs attached
- Salt
- 2 small onions, peeled and sliced lengthwise
- 1 cup of apple cider
- ¼ cup brandy (Calvados if you can, I’ve used a sweetish brandy – Olof Bergh Brandy)
- Teaspoon thyme
- ¼ cup plain yoghurt
Season the chicken with salt and let it rest for 30 minutes (It will help make the chicken skin become crispy when fried).
Preheat the oven to 190°C
Melt 1 tablespoon of butter in an oven-proof sauce pan.
Add the apple wedges and sauté until the apples become slightly brown.
Remove the apples from the pan onto a paper towel, season with a small amount of salt.
Dredge the chicken in the flour and fry on medium heat with the additional tablespoon of butter until the chicken is golden brown. Remove from the pan
Add the onions and fry while deglazing the pan of any browned bits left over from the chicken pieces.
Add the ¼ cup brandy and reduce for a couple of minutes before adding the cup of cider. Bring the onion, cider mixture to a boil.
Season with thyme and a pinch of salt. Add the chicken pieces to the pan and place in the oven to cook for 30 minutes.
After 30 minutes, take out the pan and remove the chicken. Place the pan back on the plate and add the apples. (I saw that there was quite a lot of juice in the pan, from the chicken. Reduce the sauce to half.
When the sauce has reduced, add the ¼ cup yoghurt. Add salt to taste.
Serve the apple and onions with a helping of the creamy sauce / gravy with the chicken on top.
This is a delicious meal with a elegant apple flavour that doesn’t over dominate the dish.
Enjoy!
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