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.
CHICKEN NORMANDY (CHICKEN LEGS BRAISED IN APPLE CIDER & BRANDY)
Chicken Normandy, also known as 'Poulet á lá Normande,' is a super delicious, fall, French Chicken dish. It is whole chicken legs braised in apple cider and brandy; then cooked with onions, garlic, and herbs, and finally finished off with cream, dijon mustard, and fried apples. It's luxurious, has that definite "Wow" factor both in look and in taste - yet it's easy to make.
Provided by Edyta
Categories Dinner Main Course Main Dish
Number Of Ingredients 14
Steps:
- Fry the apples: Peel, quarter, remove seeds and slice the apples. Heat 2 tablespoons of butter in the skillet, add the apples in one layer and fry them until golden brown, flipping a few times. Once cooked on both sides, remove apple slices and set them aside (about 5-7 minutes)
- Sear the Chicken: To the same skillet add another 2 tablespoons of butter; season chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken on the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from a pan and set aside.
- Prepare the braising liquid: Preheat the oven to 375ºF. To the same pan add sliced onions. Sauté the onions on medium heat for approximately 5-7, add garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add apple cider (cloudy apple juicer) and cook for about 5 minutes.
- Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mittens.
- Finish up the sauce: Remove your chicken onto a plate and finish up the sauce. First, add heavy cream and then Dijon mustard and mix well. Cook it for about 5 minutes until the sauce thickens out. Add fried apples, fresh thyme, and chicken back to the skillet (to soak up some of the sauce).
- Serve: To serve place the sauce onto the plate, make sure each plate has onions, apples, and enough sauce to dunk in. Place a chicken leg on top of the sauce and serve. Enjoy!
Nutrition Facts : Calories 660 kcal, Carbohydrate 18 g, Protein 25 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 213 mg, Sodium 273 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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 (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
POULET VALLéE D'AUGE
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down
Provided by Orlando Murrin
Categories Dinner, Main course
Time 45m
Yield Serves 2, but easily halved or doubled
Number Of Ingredients 9
Steps:
- Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
- Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
- Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
- Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
- Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
- Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.
Nutrition Facts : Calories 687 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.97 milligram of sodium
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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