FRENCH CHICKEN CASSEROLE A LA NORMANDE
Chicken braised in apple cider with thyme and apples.
Provided by Julia Frey of Vikalinka
Categories Main Course
Time 1h40m
Number Of Ingredients 14
Steps:
- Turn the oven on to 180C/350F. Pat dry chicken legs and thighs with a paper towel and salt all over.
- In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. Discard the chicken fat or reserve it for another use if desired.
- Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
- To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
- Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
- Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
- Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.
Nutrition Facts : Calories 419 kcal, Carbohydrate 14 g, Protein 25 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 124 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN NORMANDY
Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
Provided by Elise Bauer
Categories Dinner Chicken Chicken Leg French
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt: Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step.
- Deglaze pan with brandy: Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan.
Nutrition Facts : Calories 513 kcal, Carbohydrate 35 g, Cholesterol 146 mg, Fiber 3 g, Protein 18 g, SaturatedFat 16 g, Sodium 315 mg, Sugar 24 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g
CIDER-BRAISED CHICKEN WITH APPLES AND KALE
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Provided by Anna Stockwell
Categories Dinner Quick and Healthy Braise Chicken Kale Apple White Wine Tarragon Fall Wheat/Gluten-Free Winter Mustard
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
- Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
- Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
- Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
- Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.
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