Poulet à la Normande (Normandy Chicken)
In France, Normandy is synonymous with apples, cider, calvados, great butter, and cream. This “Normandy style” chicken is a good example.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 1 Tbsp. butter
- 4 oz. bacon, sliced into 1⁄2-wide-matchsticks
- 4 chicken thighs
- 4 chicken drumsticks
- 2 apples, peeled, cored, and thinly sliced
- 1⁄2 cup calvados (apple brandy)
- 1⁄2 lb. mushrooms, diced
- 10 tiny spring onions, peeled
- 1 bottle (25 oz.) cider (alcoholic)
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3⁄4 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 to 2 minutes. Cook slowly for 5 more minutes, stirring well.
- Add apples to the pot and sauté about 1 to 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.