Normandy Potatoes Recipes

NORMANDY POTATOES

Steps:

• Peel potatoes.
• Cut into approximately 1/2 inch dice.
• Rinse to get most of the starch out.
• Place in cold water.
• Par boil (just until water comes to a boil).
• Drain potatoes in a colander.
• Meanwhile, place bacon in frying pan.
• Fry bacon, until crisp. Remove bacon from pan.
• Drain Bacon.
• Place onion with bacon drippings and garlic clove in fry pan over low heat.
• Sweat onion and garlic for approximately 5 minutes.
• Add drained potato(es) to fry pan.
• Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt and crumbled bacon.
• Serve with flavored salt (the type you used to cook with).

CHICKEN NORMANDE WITH MASHED APPLES AND POTATOES

Steps:

• Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes. Remove from heat. Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter. Mash until almost smooth. Season with salt and pepper. Pour broth mixture from pot into medium bowl; reserve pot.
• Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour. Melt remaining 2 tablespoons butter in reserved pot over medium-high heat. Add half of chicken. Sauté until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to same pot; add brandy and whipping cream. Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• Preheat oven to 350°F. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).