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Chicken Saute, Normandy Style

the.instructor's picture
Ingredients
  Broiler fryers 3 Pound (2 Birds, About 1 1/2 Pounds Each)
  Vegetable oil 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Applejack 2 Tablespoon
  Onion 1 Medium, finely chopped
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Thyme leaf 3⁄4 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Apple cider 1 Cup (16 tbs)
  Egg yolks 2
  Light cream/Table cream 1 Cup (16 tbs)
Directions

GETTING
1.Slice chicken in pieces big eneough to serve.

MAKING
2.Take a heavy kettle or Dutch oven, heat butter or margarine in it and cook the chicken piecesuntil brown.
3.In a small saucepan, heat the applejack until bubbly.
4.Light the applejack carefully and pour over the chciken.
5.Transfer the pieces onto a heated dish.
In the kettle, put onion and celery and cook for some time.
6.Add parsley, thyme, salt, pepper na dcider to it and heat until the mixture boils.
7.Put teh chicken pieces in the kettle and cook on low flame for 45 minutes after covering.
8.Once done, take the pieces out on a heated platter.
9.In a small bowl, whisk eggs; add light cream and slowly add the cooking liquid.
10.Mix well and put the mixture in the saucepan.
11.Cook on low flame for a minute and continue stirring.

SERVING
12.Serve the chicken drizzled with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
10

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