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lauren8763

French style chicken Normandy

This is one of my most liked dishes on YouTube so I decided to add it to this blog.


Prep:

Technique:

Six whole medium size onions in a pot, whole

Cover with water

Add 20g butter

Add 2 table spoons of plain white sugar

Simmer on low until all the water is gone


400g White mushrooms stems removed and quartered

Button mushrooms quartered

250ml water

Juice from half a lemon (stops the mushrooms from changing colour to black)

20g butter Simmer on low for 10min


30g butter into an ovenproof pan

In a pan, dredge your chicken in some flour, seasoned with salt, pepper

Drop your chicken into the sizzling butter

After four minutes, flip the chicken

After four minutes, remove from the heat, place on a plate in the preheated oven 180 /355 for 25 minutes


After removing the chicken

Do not remove the fond or oil from the pan

Add in bacon lardons Add 100g of finely chopped celery


Reserve excess liquid

then...

Add the finely chopped reddish shallots to the sizzling butter

Add the salt Add the pepper

Add bayleaf

Add thyme


After two minutes

Add the apple chunks


After 30s

Add 30ml of the Calvadose Courvoisier (Apple) Brandy/Cognac


After 30s

Add 200ml of apple cider


After 15s

Add the chicken stock back in

Add the cream, bring to high heat, until napping consistency


After 30s

Add the butter Stir to combine/emulsify, until shiny and creamy, and thicker


Add peeled apple slice to a pan

Add a pinch of sugar

Brown the apple slices


After 2m

Add the cooked chicken to the pan


Reduce heat to low

After the sauce thickens up, plate up.



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