Chicken Normandy Withrow Recipes

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CHICKEN NORMANDY



Chicken Normandy image

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

1 tbsp vegetable oil
4 boneless, skinless chicken thighs
2 granny smith apples, peeled, cored, and cut into 1/2" wedges
1 small yellow onion, diced
1 garlic clove, minced
2 tbsp apple brandy (or regular brandy)
apple cider (also known as unfiltered apple juice), *see note
1 tbsp dijon mustard
1/4 cup heavy cream
1 tbsp finely chopped fresh sage

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



Chicken Normandy image

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

1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2 lb) chicken, cut up into serving pieces,skin removed
1 tablespoon oil
2 teaspoons flour
1 1/4 cups apple juice
1/4 cup calvados or 1/4 cup apple brandy
1 teaspoon oil
1 peeled chopped granny smith apple (about 1 cup)
1/2 cup chopped shallot
1 bay leaf
1/2 cup sour cream (low fat is OK)
1 tablespoon butter
2 tablespoons sugar
2 granny smith apples, cored but not peeled,sliced crosswise into thin rings

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

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)



Chicken Normandy (Escalope de Poulet a la Normande) image

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

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

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

CHICKEN NORMANDY WITHROW



Chicken Normandy Withrow image

Provided by Danny C. Withrow

Categories     Milk/Cream     Chicken     Dairy     Fruit     Mushroom     Sauté     Quick & Easy     Low Sodium     Apple     Pecan     Fall     Winter     Gourmet     Michigan

Yield Serves 2

Number Of Ingredients 12

2 tablespoons all-purpose flour
1 teaspoon dried thyme, crumbled
1 whole skinless boneless chicken breasts, halved
3 tablespoons peanut oil
3/4 cup brandy
1/4 cup thinly sliced mushrooms
1/4 cup chopped pecans
1/2 cup thinly sliced peeled Granny Smith apple
1/2 cup thinly sliced peeled Red Delicious apple
1 tablespoon finely chopped shallot
3/4 cup apple juice
3/4 cup heavy cream

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.

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