Poulet á la Normande (Chicken Normandy)
Chicken Normandy, a rustic northern French dish, highlights the region’s best-known ingredients: apples, cider, and cream. This was one of Julia Child’s & Claude Monet’s favorites. A true one-pot wonder and a satisfying Sunday supper.
- Serves
- 4
Directions
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Wash, pat dry, and season the chicken thighs with salt and pepper then lightly dredge in flour.
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Heat duck fat until melted in skillet over medium heat then add chicken.
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Cook until golden brown on both sides, about 3-4 minutes per side. Remove to a plate and foil.
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Add onions to skillet and cook, stirring for 3 minutes or until soft.
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Add Calvados to deglaze the pan, scraping the bottom and simmering until liquid reduces to half.
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Add the cider and apples, bring to a gentle boil and cook until tender. 2-4 minutes.
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Season to taste with salt and pepper.
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Stir in the mushrooms and thyme and cook for 2 more minutes. Reduce to very low heat.
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Pour in the cream and gently simmer until reduced by half.
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Add in butter, stirring until just melted and silky.
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Return the chicken to sauce and coat with mushroom and sauce.
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Cook another 1 to 2 minutes to reheat the chicken.
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Remove from heat and serve immediately. Divide between four plates and garnish with fresh chives.
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Serve with a side of roasted potatoes, buttered vegetables, or a leafy green salad.
From Shawnie's class “Recipes from the Norman Countryside”
