Normandy Chicken Recipes
CHICKEN NORMANDY
A fall dinner made up of braised chicken, apples, onion, brandy, and cream.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- To a large pot, heat the oil over medium-high heat. Pat dry the chicken thighs and a pinch of salt and pepper to both sides of the thighs. Carefully place the thighs into the pot and cook each side until browned.
- Remove the chicken thighs from the pot and temporarily set aside on a plate. Add the apple wedges to the pot and sauté for a few minutes until golden and caramelized. Place the apple wedges on a separate plate.
- Turn down the heat to medium. To the pot, add the onions and brandy. Use a wooden spoon to scrape up the browned bits that are stuck to the bottom of the pan. After a few minutes, when the onion has softened, add the garlic and cook for another minute.
- Add the chicken back into the pot and pour in enough apple cider so that the chicken is mostly immersed in the cider, but not completely submerged. Raise the heat to high to bring the cider to a boil. Once it's boiling, turn down the heat to medium and cover the pot with a lid; cook for 5-7 minutes, until the chicken is tender and cooked through.
- Remove the lid from the pot and stir in the cooked apples, mustard, cream, and chopped sage. Allow the mixture to simmer for about 5 to 7 minutes longer, until the sauce has reduced and thickened.
- Serve each chicken thigh with a few apple wedges and some cream sauce poured over it. Enjoy immediately with French bread.
Nutrition Facts : Calories 200 calories, ServingSize 4 Servings
CHICKEN NORMANDY
Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
Provided by Elise Bauer
Categories Dinner Chicken Chicken Leg French
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt: Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step.
- Deglaze pan with brandy: Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan.
Nutrition Facts : Calories 513 kcal, Carbohydrate 35 g, Cholesterol 146 mg, Fiber 3 g, Protein 18 g, SaturatedFat 16 g, Sodium 315 mg, Sugar 24 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN NORMANDY
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
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.
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
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
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 (ESCALOPE DE POULET A LA NORMANDE)
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
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
CHICKEN NORMANDY
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
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
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