Chicken and apples got along so beautifully and made my taste buds go wild…
I’ve never thought of combining chicken and apples ever. I ate these separately and never had the nerve to put them together in the same pot until I saw the recipe for making chicken normandy. Normandy is a region in France and this is a popular dish there, hence the name chicken normandy. Typical chicken normandy calls for brandy, the chicken is first braised in brandy sauce and then combined with cooked apples.
I made this chicken normandy non-alcoholic by braising the chicken in apple cider vinegar and then combined the braised chicken with the cooked apples. It was so unbelievably delicious, I was totally blown away by the taste of this dish.
Chicken Normandy
Recipe adopted from Simply Recipes
Ingredients
- Butter, unsalted- 4 tbsp
- Fuji apples or jonagold – 2, cut into thin wedges ( don’t use red delicious apples, it would be very sweet)
- Chicken leg-thigh pieces- 4 ( use skin-on or skinless chicken)
- All purpose flour- enough to coat the chicken
- Salt- to taste
- Ground pepper- 1/2 tsp
- Onions- 1, cut thin lengthwise
- Apple cider vinegar or use apple cider- 1 1/2 cups
- Thyme, fresh or dried- 1 stalk or 2 tsp
- Cream- 1/2 cup
Instruction
- Use bone-in chicken pieces like legs or thigh-leg pieces.
- Season the chicken with salt and ground pepper, let rest for 15 minutes.
- Preheat oven to 375 F.
- Place a large oven proof pan over medium heat, add 2 tbsp of butter to the pan.
- Add the apple slices, saute them till it turns tender and light golden in color.
- Season the apples with salt, keep aside on a paper towel to drain.
- Add the remaining 2 tbsp of butter to the pan,
- Coat the chicken with flour, place the chicken on the pan and fry till chicken turns golden in color.
- Remove the chicken from the pan and keep aside.
- To the same pan, add the onions and cook by stirring occasionally till it turns golden brown.
- Add the apple cider vinegar and let it come to a boil.
- Add the thyme to the pan.
- Season with little salt.
- Place the browned chicken into the cider vinegar.
- Place the pan with the chicken in the oven and cook uncovered for 30 minutes.
- If you cooked the chicken not in an oven proof pan, transfer the chicken along with the apple cider vinegar to a oven proof dish.
- After 30 minutes, remove the pan from the oven. The pan is very hot so wear oven gloves while removing the pan from the oven.
- Remove the cooked chicken from the pan, keep aside.
- Place the pan with the liquid in it over stovetop in high heat.
- Add the cooked apples, cook the sauce till it reduces by half.
- When the sauce thickens, add the cream, combine well, cook for a few seconds.
- Have a taste and add more salt if needed.
- While serving, place the chicken on a plate, top with apples and pour the sauce over it.
- I served this with polenta and potato salad.
Chicken Normandy
Ingredients
- Butter, unsalted- 4 tbsp
- Fuji apples or jonagold - 2, cut into thin wedges ( don't use red delicious apples, it would be very sweet)
- Chicken leg-thigh pieces- 4 ( use skin-on or skinless chicken)
- All purpose flour- enough to coat the chicken
- Salt- to taste
- Ground pepper- ½ tsp
- Onions- 1, cut thin lengthwise
- Apple cider vinegar or use apple cider- 1½ cups
- Thyme, fresh or dried- 1 stalk or 2 tsp
- Cream- ½ cup
Instructions
- Use bone-in chicken pieces like legs or thigh-leg pieces.
- Season the chicken with salt and ground pepper, let rest for 15 minutes.
- Preheat oven to 375 F.
- Place a large oven proof pan over medium heat, add 2 tbsp of butter to the pan.
- Add the apple slices, saute them till it turns tender and light golden in color.
- Season the apples with salt, keep aside on a paper towel to drain.
- Add the remaining 2 tbsp of butter to the pan,
- Coat the chicken with flour, place the chicken on the pan and fry till chicken turns golden in color.
- Remove the chicken from the pan and keep aside.
- To the same pan, add the onions and cook by stirring occasionally till it turns golden brown.
- Add the apple cider vinegar and let it come to a boil.
- Add the thyme to the pan.
- Season with little salt.
- Place the browned chicken into the cider vinegar.
- Place the pan with the chicken in the oven and cook uncovered for 30 minutes.
- If you cooked the chicken not in an oven proof pan, transfer the chicken along with the apple cider vinegar to a oven proof dish.
- After 30 minutes, remove the pan from the oven. The pan is very hot so wear oven gloves while removing the pan from the oven.
- Remove the cooked chicken from the pan, keep aside.
- Place the pan with the liquid in it over stovetop in high heat.
- Add the cooked apples, cook the sauce till it reduces by half.
- When the sauce thickens, add the cream, combine well, cook for a few seconds.
- Have a taste and add more salt if needed.
- While serving, place the chicken on a plate, top with apples and pour the sauce over it.
- I served this with polenta and potato salad.
