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.
NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE
Steps:
- Season chicken 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.
- 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.
- Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. 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 crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
- Crème Fraîche
- Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.
CHICKEN & LEEKS WITH CREME FRAICHE
This delicious recipe is scaled down to 2 servings if you need more simply double the recipe and use a whole cut up chicken. Crème fraiche is very easy to make and there are a number of recipes on Zaar - remember you will need 12 hours if you are making it yourself. Recipe adapted from Martha Stewart.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Melt butter and oil in a large sauté pan or enameled cast-iron Dutch oven over medium-high heat until just bubbling.
- Add chicken skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate and remove pot from heat; let cool slightly.
- Drain oil leaving a light coating on the bottom of the pan (enough to saute leeks.).
- 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.
- Transfer the chicken to the serving dishes leaving the juices behind. Remove leeks from pot, and arrange the leeks around the chicken.
- Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to about 1/2 cup), 8 to 10 minutes. (If the liquid is already cooked down, skip this step and add a few tablespoons of cider so that there is about ½ cup of liquid in the pan and warm).
- Reduce heat to medium-low. Whisk in the crème fraîche and optional parsley. Ladle pan sauce over chicken and leeks.
- Serve immediately.
Nutrition Facts : Calories 497.6, Fat 35, SaturatedFat 15, Cholesterol 148.8, Sodium 161.5, Carbohydrate 13.6, Fiber 1.7, Sugar 3.5, Protein 32.3
NORMANDY SEAFOOD STEW
La Marmite Dieppoise hails from Normandy, a historic region in Northwest France along the English Channel. It is a lovely, elegant stew to serve in winter and spring. I like to garnish this stew with fresh lemon zest.
Provided by JackieOhNo
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole. Cover and bring to boil over medium-high heat. Cook just until mussels open, shaking pan often, about 8 minutes (discard any mussels that do not open). Strain and reserve cooking liquid, adding water if necessary to make 2 cups total. Transfer mussels to large bowl; remove meat from shell. Reserve meat; discard shells.
- Melt butter in same casserole over medium heat. Add remaining chopped onion, leeks and fennel. Saute until onion and fennel are translucent and leeks are almost tender, about 5 minutes. Add reserved cooking liquid, fish stock and bouquet garni. Simmer until vegetables are tender and liquid has reduced by about 1/3, about 20 minutes. Add fish and scallops. Cook until fish and scallops are almost cooked through, about 4 minutes. Transfer fish and scallops to warm bowl. Discard bouquet garni.
- Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into seafood cooking liquid in casserole. Cook until liquid thickens just slightly, stirring constantly, about 3 minutes (do not boil). Add mussels, fish, scallops and any accumulated juices from bowl to casserole. Cook just until seafood is heated through. Season stew to taste with salt and pepper. Stir in parsley and lemon peel. Cook 2 minutes longer.
- Ladle stew into bowls and serve immediately.
- NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for the bouquet garni.
Nutrition Facts : Calories 537.7, Fat 26, SaturatedFat 13.3, Cholesterol 257.4, Sodium 863, Carbohydrate 18.5, Fiber 2.5, Sugar 3.2, Protein 49.2
More about "normandy style chicken and leeks with creme fraiche recipes"
CHICKEN NORMANDY (POULET à LA NORMANDE) - MON PETIT …
From monpetitfour.com
OUR FAVORITE LEEK RECIPES | MARTHA STEWART
From marthastewart.com
NORMANDY CHICKEN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
FRENCH CHICKEN NORMANDY | RECIPE: POULET à LA …
From gct.com
NORMANDY DISH OF CHICKEN, CRèME FRAîCHE, CALVADOS …
From onruetatin.com
HOW TO MAKE CREAMY ONE-POT NORMANDY CHICKEN | CHICKEN …
From pinterest.com
212K pins
ONE-POT NORMANDY CHICKEN - RECİPES - FORUM FAVORI
From forumfavori.com
CHICKEN NORMANDY RECIPE / GET SIMPLE RECIPE VIDEOS - TASTE VIDEO
From tastevideo.jenpros.com
RECIPES WITH CREME FRAICHE AND CHICKEN RECIPES
From tutdemy.com
CHICKEN AND LEEKS WITH CREME FRAICHE - GLUTEN FREE RECIPES
From fooddiez.com
CHICKEN AND LEEK RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN CREME FRAICHE RECIPES - THERESCIPES.INFO
From therecipes.info
NORMANDY CHICKEN WITH APPLES IN A CROCKPOT - BLYTHES BLOG
From blythesblog.com
CHICKEN NORMANDY RECIPE | RECIPES | ["[\"THE THIRSTY KITCHEN\"]"]\"]"]
From thethirstykitchen.com
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
From punchfork.com
FRENCH CHICKEN CASSEROLE A LA NORMANDE (VIDEO) - VIKALINKA
From vikalinka.com
POTATO, LEEK AND CREME FRAICHE CHICKEN RECIPE - GOODTOKNOW
From goodto.com
NORMANDY CHICKEN - A FRENCH CHICKEN RECIPE | GREEDY GOURMET
From greedygourmet.com
NORMANDY-STYLE CHICKEN AND LEEKS WITH CRéME FRAîCHE RECIPE | EAT …
From eatyourbooks.com
NORMANDY MUSSELS RECIPE | MY MARKET KITCHEN
From mymarketkitchen.tv
NORMANDY POT ROAST CHICKEN WITH CIDER AND CRèME FRAîCHE RECIPE
From telegraph.co.uk
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
From pinterest.ca
CHICKEN NORMANDY - CHICKEN NORMANDY RECIPE - DINING ALFRESCO
From diningalfresco.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
CHICKEN NORMANDY - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO MAKE NORMANDY CHICKEN THAT'S A PERFECT DINNER AS AUTUMN …
From countrylife.co.uk
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
From plain.recipes
NORMANDY CHICKEN RECIPE - FOOD FANATIC
From foodfanatic.com
CHICKEN & LEEKS WITH CREME FRAICHE - GLUTEN FREE RECIPES
From fooddiez.com
PASTA RECIPES USING CREME FRAICHE - THERESCIPES.INFO
From therecipes.info
CHICKEN NORMANDY RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
CHICKEN, LEEK AND MUSHROOM PANCAKE BAKE | DRIZZLE AND DIP
From drizzleanddip.com
NORMANDY STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
From wikifoodhub.com
ONE-POT NORMANDY CHICKEN | RECIPE | EASY DINNER, RECIPES
From pinterest.com.au
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE RECIPE
From mastercook.com
CHICKEN NORMANDY WITH CALVADOS, APPLES, AND CREAM
From theculinarytravelguide.com
NORMANDY CHICKEN | RECIPE | RECIPES, CHICKEN RECIPES, YUMMY …
From pinterest.com
CHICKEN NORMANDY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHICKEN & LEEKS NORMANDY STYLE | CREME FRAICHE RECIPES, RECIPES, …
From pinterest.co.uk
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE RECIPE
From recipessolutions.netlify.app
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love