Poulet à la Normande (Normandy Chicken)
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In France, Normandy is synonymous with apples, cider, calvados, great butter, and cream. This “Normandy style” chicken is a good example.
Hands-on: 30 minutesTotal: 1 hour 30 minutes
- 1 Tbsp. butter
- 4 oz. bacon, sliced into ½" matchsticks
- 4 chicken thighs
- 4 chicken drumsticks
- 2 apples, peeled, cored, and thinly sliced
- ½ cup calvados (apple brandy)
- ½ lb. mushrooms, diced
- 10 tiny spring onions, peeled
- 1 bottle (25 oz.) cider (alcoholic)
- 1 tsp. salt
- 1 tsp. ground black pepper
- ¾ cup crème fraîche
- Heat a medium French oven or pot over medium heat.
- Add the butter, and cook the bacon for 3 minutes. Add the chicken thighs and drumsticks, making sure they get brown on each side, about 1–2 minutes. Cook slowly for 5 more minutes, stirring well.
- Add apples to the pot and sauté about 1–2 minutes, stirring well. Pour in the calvados (be careful, it can flame). Add the diced mushrooms, onions, cider, salt, and pepper, and stir well.
- Bring to a boil over high heat, then reduce to low and simmer for 45 minutes. Then add the cream, stir well, and simmer for another 15 minutes.
- Serve immediately.