Stuffed 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°.

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!

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

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 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.

WHOLE STUFFED CHICKEN WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
• Gather the melted and cold butter.
• Using your hands or a brush, rub the chicken with the melted butter.
• Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
• Gather the ingredients.
• Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
• Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
• Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
• Loosely spoon the stuffing into the cavity of the chicken.
• Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
• Place the chicken, breast-side up, on the rack in the roasting pan.
• Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
• Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
• Gather the ingredients.
• Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
• Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
• Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
• Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
• Carve the chicken and serve with cooked stuffing and pan gravy.

CHICKEN AND RICE STUFFED PEPPERS

Steps:

• Gather the ingredients.
• Cook the rice following the package directions.
• Fluff with a fork and set aside.
• Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.
• Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
• Put the peppers in a large saucepan and cover them with water. 
• Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
• In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
• In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
• Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
• Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
• Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
• Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
• Enjoy!

STUFFED CHICKEN NORMANDY

Steps:

• Cook onion in butter over moderately low heat till soft. Add apple, sage, thyme, and salt and pepper to taste and cook covered for 10 minutes till apple is just tender. Stir in lemon juice and cool completely. Detach fillet strip form each breast,and flatten with mallet to 1/4 inch thick. Arrange breasts skinned side down. Mound 2 Tbsp apple mixture on center of each and cover with fillet strip. Fold sides up to enclose the stuffing. Dredge in flour, shaking off excess. Dip in eggs and dredge in breadcrumbs combined with cashews, patting onto flesh. Arrange on rack set over pan and chill uncovered overnight. Heat oil over moderate heat till hot but not smoking. Brown chops and transfer into baking pan. Bake at 350 for 20 minutes. Pour off fat from skillet and add onion, wind and cider. Boil till liquid is almost all evaporated. Add stock and reduce by half. Add cream and Calvados and boil till thickened slightly. Strain into heated sauceboat.