Chicken Normandy Recipes

CHICKEN NORMANDY

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°.

NORMANDY CHICKEN

Steps:

• Heat 50g butter in a roasting tin on the hob and brown the chicken thighs all over, turning as needed. Add the shallots and celery and cook for a few minutes. Pour over the apple juice and stock and season to taste. Bring to the boil, then cover tightly with foil and cook for 20 minutes, or until the juices run clear when the chicken is pierced. Stir in the crème fraîche and bring just to the boil, then simmer for 1 minute.
• Heat the rest of the butter in a large frying pan over a medium heat. Add the apple wedges and fry for 5 minutes until lightly coloured. Stir the apples into the chicken. Sprinkle with some chopped chives and serve. This is great with French beans, broccoli and mashed potato.

CHICKEN NORMANDY

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.

CHICKEN NORMANDY

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a large casserole with a lid. Season the chicken legs and fry in batches on all sides until golden and crisp, then remove.Add the bacon lardons and fry until some of the fat has been released, then add the onions and celery. Cook until translucent, then add the garlic and fry for another minute before mixing in the flour.Add the cider and let it bubble for a minute before adding the stock, thyme and bay leaf. Bring back to a simmer, season well, and add the chicken legs. Cover with a lid or foil, transfer to the oven for 40 minutes, then remove the chicken and keep warm.
• Stir the crème fraîche into the sauce and return to the hob to bubble and thicken, then add back the chicken. To freeze, cool completely, divide into portions and freeze, covered. To reheat, defrost in the fridge overnight then reheat in the oven for 30 minutes at 180C/fan 160C/gas 4 until piping hot. Serve with mashed potatoes or pasta.

CHICKEN NORMANDY (CHICKEN LEGS BRAISED IN APPLE CIDER & BRANDY)

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!

CHICKEN NORMANDY RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Heat a 9-quart Dutch oven on high until hot. Melt half the buttery spread. Add half the chicken breasts to the Dutch oven and quickly cook until each side begins to brown, approximately 4 to 5 minutes. Remove cooked chicken from skillet and place on a plate. Add rest of buttery spread to the Dutch oven and repeat with remaining chicken breasts. (If you're using a smaller Dutch oven or skillet, you'll have to do this in smaller batches.)
• Turn off heat and place all cooked chicken breasts back at the bottom of the Dutch oven. Arrange so all the pieces fit evenly and don't overlap, if possible. If there are any juices plate, pour over the chicken.
• Sprinkle poultry seasoning, paprika, salt, and pepper evenly over chicken. Add a layer of half the apples, then a layer of half the onions. Repeat with a layer of the remaining apples and then the remaining onions.
• Pour brandy evenly over the apples and onion layers.
• Cover pot and place in the oven for one hour or until apples are soft.
• Serve the chicken Normandy on noodles, rice, couscous, or quinoa.

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.

FRENCH CHICKEN CASSEROLE A LA NORMANDE

Steps:

• Turn the oven on to 180C/350F. Pat dry chicken legs and thighs with a paper towel and salt all over.
• In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. Discard the chicken fat or reserve it for another use if desired.
• Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
• To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
• Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
• Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
• Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

CHICKEN NORMANDY

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.

CHICKEN CALVADOS

Steps:

• Combine flour and seasoned salt in a wide, shallow dish. Coat the chicken breasts in the seasoned flour. Heat the butter in a large skillet over medium-high heat. Brown chicken in the butter, about 3 minutes on each side. Transfer chicken to a plate and tent with foil.
• Combine the onions, mushrooms, and apples in the skillet. Cook and stir until the apples are just tender, about 5 minutes. Stir in the brandy, thyme, salt, and pepper; bring to a simmer. Return chicken to the pan; cook, uncovered, about 10 minutes. Stir in cream, and simmer until thickened, about 5 minutes.

CHICKEN NORMANDY WITHROW

Steps:

• In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.