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Quite delicious chicken à la Normande

Chicken Normand recipe

Those are apple pieces, not potato. This recipe is almost low carb!

For a delicious and warming dinner that is very little trouble you will need:


  • 1 large onion, peeled, chopped roughly
  • 1 teaspoon dry thyme or similar
  • 120 ml Calvados (yes it’s quite a bit, but worth it)
  • 120ml cream
  • 2 apples cored and sliced into wedges (you can peel or not)
  • 2 chicken pieces per person
  • 4 tbsp butter
  • 475 ml Normandy cider
  • Flour
  • Salt

To make:

Preheat the oven to 375°F 190°C, 170°C fan.

  1. Sprinkle salt over the chicken pieces and set aside while you prepare the other ingredients.
  2. Heat 2 tbsp of the butter in a large, oven-proof dish over medium heat.
  3. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Remove the apples and set aside.
  4. Flour the chicken and saute in the pan with a bit more butter until golden. Remove from the pan.
  5. Sauté onion pieces until they begin to brown and are soft.

Now breath out, and lean towards the pan:

  1. Pour in the Calvados and have a long sniff. Isn’t that lovely.
  2. Using a wooden spoon, scrape any browned bits off the bottom of the pan but leave them in.
  3. Add the cider and boil.  Add thyme and a big pinch of salt.
  4. Pop the chicken pieces back in, bring back to the boil then carefully put the dish back into the oven, uncovered.
  5. Cook at 375°F (190°C), uncovered, for 35 minutes.

Nearly there:

  1. Remove the chicken and keep warm (in the cooling oven works well).
  2. Add the apple pieces and reduce the sauce on the stovetop by about half.
  3. When the sauces is getting a bit syrupy, lower the heat and stir in the cream.

To serve

With veg of your choice, pop the chicken on plates. Using a holey spoon strain out the apples and onions, heaping them onto plates.  Slather it all with the totally yummy sauce.­­

Thanks ARF!

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