Easy Escalope Normande Recipes

ESCALOPE DE POULET à LA NORMANDE (CHICKEN NORMANDY)

Steps:

• In a large sauté pan with high sides, brown the chicken breasts over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside on a plate.
• Add the butter to the pan and reduce the heat to medium. Add the onions and sauté for 4-5 minutes, until golden.
• Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
• Remove the pan from the heat and add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
• Add the stock to de-glaze the skillet, scraping up any stuck bits.
• Add the cider, brandy, and pepper.
• Return the chicken to the pan, nestling them among the onions and mushrooms. Simmer, uncovered for 20 minutes, over medium low heat, until the chicken is cooked.
• After 20 minutes, mix in the cream and the salt. Taste the sauce and adjust the salt and pepper to taste. Simmer, uncovered, for 10-20 minutes over medium low heat until the sauce has thickened to your liking.

POULET à LA NORMANDE

Steps:

• Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
• If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
• Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
• Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

ESCALOPE DE VEAU CALVADOS

Steps:

• For Brandy Cream Sauce:.
• In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
• Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
• Remove from heat, stir in apple mixture & set aside, but keep warm.
• For Escalopes:.
• Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
• In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.

NORMANDY PORK WITH APPLES & CIDER

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.