Chicken Normandy: A Classic French Delicacy Reimagined ???? ????????
Join me in recreating a classic French delight - Chicken Normandy! This dish has a rich history, originating from the Normandy region in France, known for its bountiful apple orchards and delicious culinary creations.
Ingredients:
1 kg chicken drumsticks
2 medium onions, sliced into rings
2 apples, sliced
300 ml heavy cream
150 ml apple cider or apple juice
50 g butter
Salt and pepper to taste
Fresh herbs (thyme, rosemary) for garnish (optional)
Follow along as we prepare this delightful dish that combines tender chicken, savory onions, and sweet apples, all simmered to perfection in a flavorful sauce made from cream and apple cider. Don't forget to like, share, and subscribe for more delightful recipes!
Chicken Normandy Recipe
This chicken Normandy recipe is loaded with elegance, though it's actually not too hard to make. Fresh apples complement the flavor of the chicken, making for a beautiful, decadent, and impressive meal.
#Recipe #Chicken #Food
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French Chicken Casserole with Apples and Apple Cider | Delicious Creamy Chicken Recipe
This French Chicken Casserole is going to be your new seasonal favourite. Chicken thighs and legs slowly braised in apple cider and served with fried apple wedges are as scrumptious as it sounds.
Chicken casserole is an incredibly general term and basically means chicken cooked slowly in the oven until tender. A good casserole is always what I go to when I want a true comfort food for dinner.
What you add to that chicken will make all the difference, and in my case I went with a French recipe for Chicken a la Normande. In this recipe chicken thighs and legs are slowly braised in a dry apple cider. Can you just imagine the aroma that is going to fill your house?!
INGREDIENTS
1 tbsp olive oil
2 lbs chicken thighs and legs
salt
4 shallots diced or one medium onion
1 rib celery diced
4-5 thyme sprigs
2 cloves garlic minced
125g/4 oz bacon lardons or 6 strips of bacon, chopped
2 tbsp brandy or whiskey
2 tbsp flour
85 ml/1/3 cup chicken stock
400ml/1 1/2 cups hard dry apple cider such as Strongbow
2 apples peeled, cored and cut into wedges
125ml/1/2cup double cream/heavy cream
Print out the recipe at
TIMESTAMPS
0:00 Intro
0:55 Preparing the ingredients
1:18 Cooking it together
2:31 Frying the apples
3:11 Serving suggestions
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Normandy Chicken or Chicken with Cider and Apples.
Normandy Chicken or Chicken with Cider and Apples,now this really is a must have meal it has it all it's tasty easy to cook and cheap go on treat yourself you won't be disappointed.........
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Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Porc a la Normande
This week we are making a classical French dish: Porc a la Normande (Pork Normandy). This dish is seared pork chops in a rich apple cream sauce. Check out the recipe here:
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for the life of the End Product (even if your subscription ends).
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Envato Support via
Envato Elements Pty Ltd (ABN 87 613 824 258)
PO Box 16122, Collins St West, VIC 8007, Australia
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