Normandy Chicken

4 servings

Try this Normandy Chicken recipe, or post your own recipe for Normandy Chicken

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Normandy Chicken Ingredients

1 lg Chicken; jointed or 4	150 ml Chicken stock
; chicken quarters	2 Bay leaves
1 Heaped tbsp plain flour	4 Red dessert apples
225 g Button onions or shallots	2 tb Unrefined sugar
225 g Smoked back bacon without	225 g Button mushrooms
; cut into strips	2 ts Dijon mustard
50 g Unsalted butter	150 ml Creme fraiche
Olive oil	Flat leaf parsley to garnish

Instructions for Normandy Chicken

1 Joint the chicken or use chicken joints. Place the flour in a bowl, season well and toss in the chicken pieces to coat. Shake off any excess. Heat the butter and some oil in a large flameproof casserole. 2 Add the bacon and onions, cook until golden brown and then remove from the pan. Add the chicken pieces and seal well on all sides. Add the cider, stock, bay leaves and seasoning, and bring to the boil, stirring until thickened. 3 Cook gently for 20-25 minutes. Core and slice the apples. Heat a frying pan, melt some butter and saute the apples until golden brown with a little unrefined brown sugar. 4 Check the chicken pieces, return the bacon, onions and mushrooms to the pan and cook for a further 15 minutes. Season and stir in the mustard, creme fraiche and seasoning. Sprinkle with chopped parsley. Serve with dauphinoise potatoes and the caramelised apples. Converted by MC_Buster. Recipe by: Good Living Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized