POULET VALLéE D'AUGE
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down
Provided by Orlando Murrin
Categories Dinner, Main course
Time 45m
Yield Serves 2, but easily halved or doubled
Number Of Ingredients 9
Steps:
- Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
- Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
- Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
- Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
- Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
- Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.
Nutrition Facts : Calories 687 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.97 milligram of sodium
CHICKEN NORMANDY
Good enough for company. I have served with buttered noodles on the side tossed with herbs of provence and a salad of greens with roquefort dressing.
Provided by echo echo
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
- Add chicken, seal bag and shake to coat.
- Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
- Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
- Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
- Return chicken to the skillet.
- Add apple juice mixture and bay leaf.
- Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
- Discard bay leaf.
- Remove skillet from heat and stir in sour cream.
- Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
- Wipe the skillet clean.
- Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
- Arrange apple rings on platter next to chicken mixture and serve.
Nutrition Facts : Calories 586.3, Fat 34.6, SaturatedFat 12.2, Cholesterol 123.8, Sodium 283.6, Carbohydrate 41.3, Fiber 2.9, Sugar 25.6, Protein 28.4
CHICKEN NORMANDY
I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
- Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
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