How To Make French-Style Chicken Casserole a la Normande | Rachael Ray
Watch Rach make this creamy French chicken casserole she learned how to make from her mom.
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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Have You Tried This Apple Sauce Chicken Auge Valley?
Chicken Auge Valley - A tasty apple sauce chicken meal.
Poulet Vallée d’Auge, or “Chicken Auge Valley,” is a quintessential French dish hailing from the Normandy region. It features succulent chicken pieces bathed in a luscious sauce that embodies the region’s rich culinary traditions. The sauce, a star in its own right, is made by simmering the chicken with aromatic vegetables, cider, and Calvados, infusing it with a delicate apple essence. The pièce de résistance comes with the addition of heavy cream, yielding a velvety texture and a perfect balance of sweet and savoury. This dish is a celebration of Normandy’s bountiful apple orchards and dairy products, served with sautéed apples for a delightful contrast, and often garnished with fresh herbs to enhance the flavory.
Poulet Vallée d’Auge embodies the essence of Norman cuisine and is enjoyed during special occasions, bringing a taste of the French countryside to the table.
Beyond its classic chicken version, variations with other meats like veal or pork showcase the adaptability of this sumptuous dish. It stands as a testament to the culinary heritage of Normandy, renowned for its gastronomic treasures. Whether enjoyed in a cozy family setting or at a special gathering, Poulet Vallée d’Auge offers a culinary journey that encapsulates the traditional and the gourmet in a single, flavourful creation.
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escalopes de poulet a la normande
Easy cooking french food right in your home!!
Ingredients :
1/2 kg chicken fillet
1 can sliced mushroom
All purpose cream
1 large onion
3 cloves garlic
mustard dijon
1 cup white wine
salt and pepper
butter
procedures :
Slice the chicken fillet into half. Season them with salt and pepper then slice onions and garlic.
On a heated pan, add oil and butter then cook the chicken fillet until it becomes golden brown.
On the same pan, add butter and cook the garlic and sliced mushroom. On another pan add butter and make caramelized onions. Afterwards add the caramelized onions with the mushrooms. Add white wine and all purpose cream. Add the chicken and simmer for 5 minutes.
AFTER 5 MINUTES YOU CAN ENJOY YOUR HOMEMADE ESCALOPES DE POULET A LA NORMANDE!!!!!
ENJOY!!!!!
A German Christmas Feast Recipe - Apple Chicken à la Normande
Delicious dishes cooked by your favorite German (Dominik) for you! Have fun with this epic meal! In this series we cover everything from a cake, ratatouille, crepes, chocolate chip cookies, carbonara, macaroni and cheese, baklava, French toast or how to cook with tofu to quiche, polenta, churros, cocktails, simple snacks, quesadi, shakshuka, Hummu, Jambala, Pico del Gallo, Tzat, Panna Cotta, Brownies, Pesto, Tortilla, Spaghetti Bolognese, Muffins, Margarita Pizza, Spaghetti Carbonara, Holland Sauce, Tagliatelle, Lime Key Pie, Carpaccio, Dip, Cordon Bleu, Cuba Sandwich and much, much more!
The dishes will have something for everyone. That means we will have vegan and vegetarian options as well!
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►►INGREDIENT LIST (for two people):
Chicken
1.100 g
Shallot
1 piece
Parsley smooth/thyme
20 g
Clove of garlic
1 piece
Chicken broth
4 g
Apple
1 piece
Cooking cream
200 g
Lemon, waxed
1 piece
waxed waxed potatoes
400 g
Walnuts
20 g
grated hard cheese
20 g
Bacon (strips)
80 g
Apple-Brandy-Chutney
50 g
0:00-0:17 Intro
0:17-0:32 Preparations
0:32-0:48 Cooking utensils
0:48-1:41 List of ingredients
1:41-2:34 Preparing the chicken
2:34-3:23 Preparing the potato towers
3:23-4:14 Prepare the vinaigrette
4:14-5:18 Prepare the sauce
5:18-5:59 Dressing
5:59-6:28 Outro
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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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